Graham cracker shell

• 375 grams graham crackers- this was two sleeves or packages.
• 15 grams coco powder
• 6 grams cinnamon
• pinch salt
• 141 grams melted butter
• 6 mini tart pans 4″ or 10cm

Smoked chocolate ganache

• 300 grams 70% dark chocolate
• 200 grams heavy cream
• 15 grams coffee
• 45 grams milk powder
• 14 grams butter
• coco nibs

Marshmallow

• 400 grams white sugar
• 85 grams corn syrup
• 118 grams water for sugar syrup
• 118 grams water for gelatin
• 21 grams powdered gelatin
• 5 grams vanilla extract
• powdered sugar for coating

1. Preheat oven to 350F/176C
2. To make the tart shells pulse your graham crackers in a blender or food processor until you have a graham cracker flour with no lumps. Add the coco, cinnamon, salt, and mix. Mix in the melted butter until it’s wet enough that it sticks together when you pinch it, but it’s still relatively crumbly.
3. Fill your tart pans with the graham cracker crust and bake for 7 minutes. Remove and cool.
4. If you are going to smoke the chocolate in your ganache, chop your chocolate into small pieces and place into a bowl. Cover, smoke using a smoking gun and let it sit for 30 minutes or until nearly all smoke has dissipated. Repeat up to 3 times. The smoke has to be pretty aggressive to stand up to the cream. Just taste a piece of the chocolate and if you think it’s on the light side, smoke again.
5. Add your cream, milk powder, coffee, and butter to a small pot and bring to a boil. Once it’s at a boil turn off the heat and let it cool for one minute before pouring over the chocolate. Let the chocolate melt for 5 minutes before stirring. Once it’s smooth, fill your tarts with the ganache. Top with a pinch of coco nibs while it’s still warm then place in the fridge to set up for at least 3 hours.
6. To make the marshmallow combine the water, sugar, and corn syrup in a tall sided pot. Place on the stove over medium-low heat and swirl the pan until the sugar is dissolved. If there is any sugar on the sides of your pot, use a brush dipped in warm water to brush the sides. Once the sugar is dissolved and the sides are clean turn the heat to medium- high.
7. While the sugar is working, add the water and gelatin together to bloom in the bowl of your stand mixer.
8. Cook the sugar until it reaches 248F/120C and pull from the heat and let it cool for a minute just so it stops bubbling so hard.
9. With your mixer running on speed 2 or low speed slowly stream in the hot syrup, pour the sugar directly on the side of the bowl so it doesn’t scorch the gelatin. Once all the sugar is incorporated turn the speed up to 4 or high speed and whip for 5-6 minutes until it’s nearly tripled in size. Add in the vanilla extract and whip again for another minute. Pour into a well oiled baking dish and let this set up for at least 4 hours.
10. Oil up an offset spatula and separate the marshmallow from the sides of the dish then separate it from the bottom and turn it out onto a piece of parchment dusted with powdered sugar. Cut into squares and toss with powdered sugar. Store in an air tight container.
11. To finish pull the tarts out of the fridge 5 minutes before serving. Torch a marshmallow and place it on top of a tart while it’s still hot, serve.