Triple Chocolate S’mores Cookie recipes are flooding social media, but creating a version that tastes as good as it looks requires professional engineering. In this gourmet masterclass, Chef Andrés Lara deconstructs the campfire favorite into a bakery-style giant. Mastering this Triple Chocolate S’mores Cookie involves balancing three distinct textures: a dense, chewy chocolate base, a molten caramel core, and a light, torchable marshmallow cloud.
Designed for modern pastry shops, this course focuses on structural integrity. You will learn the systems to produce a Triple Chocolate S’mores Cookie that holds its shape while supporting heavy inclusions, ensuring every bite delivers the maximum impact of chocolate, vanilla, and caramel.
The foundation of this Triple Chocolate S’mores Cookie is a proprietary chocolate dough. We explore how to manipulate the fat and sugar ratios to achieve a “fudgy” texture that stays soft for days. Chef Lara teaches you how to encapsulate Gooey Caramel Squares inside the dough so they remain fluid after baking, solving the common issue of caramel hardening once cooled.
Understanding the cocoa blends is key. We use a triple-threat approach (cocoa powder, melted chocolate, and chunks) to ensure the Triple Chocolate S’mores Cookie delivers a profound chocolate intensity that isn’t overly sweet.
The crowning glory is the topping. This section covers the formulation of a Torchable Vanilla Bean Marshmallow. Unlike standard marshmallows that melt into a puddle when heated, you will learn to stabilize this foam so it stands tall on your Triple Chocolate S’mores Cookie and accepts the flame perfectly.
We discuss the piping and torching techniques required to achieve that signature toasted look and flavor. By the end of this tutorial, you will possess a Triple Chocolate S’mores Cookie recipe that is visually arresting and technically flawless, ready to become a bestseller.
What is included in the recipe?
Recommendations and rules:
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