Considered one of America's most innovative pastry chefs, Executive Chef Ben Roche of Moto Restaurant in Chicago has created a tempting little sweet that literally explodes with flavor, texture and outright fun. It speaks to both a nostalgia for childhood treats and the modern sophistication beloved by trend-setting foodies and cooks.
By Moto Restaurant Executive Chef Ben Roche
Recipe From Food Arts Magazine, December 2011 | by Executive Chef Ben Roche of Moto Restaurant
Yield: 50
Graham cracker purée
Ingredients:
8 oz./240g graham crackers
3 cups whole milk
2 tbsps. dark brown sugar
Salt
Method:
Place all the above into high speed blender, blend 1-2 min. until purée becomes warm so the fat from the graham crackers can emulsify with the milk.
Chill purée in an ice bath or covered in the refrigerator.
Pour into ice cube trays, preferably a 2 part ice cube tray that makes spheres for the 'bomb' like look. Freeze overnight.
Remove frozen graham spheres from trays.
Reserve in freezer.
Chocolate Covering
Ingredients:
6 1/2 tbsps. cocoa butter
17 1/2 oz. dark chocolate
Method:
Heat cocoa butter and chocolate together in your microwave to approximately 100°F or until completely melted (stir occasionally so cocoa butter doesn't separate from the chocolate.)
Press a wooden skewer (I used lollipop sticks but a pointed skewer would probably work better) into each frozen graham cracker ball.
Dip in chocolate coating. Tap each ball a few times to remove chocolate and get a thinner and crisper chocolate shell.
Place on a plate or tray lined with plastic or a non-stick baking mat.
Remove skewer when chocolate has set (a few seconds). Make sure to leave a hole for the 'wick.'
Reserve in refrigerator a minimum of three hours for the frozen graham crackers to melt back into a liquid state.
Marshmallow 'wicks'
Ingredients:
12 dried cellophane noodles (thicker varieties work best)
Method:
Heat oil in medium saucepan over medium low heat to 350-400°F.
Deep fry cellophane noodles until they puff and crisp up (about 10 seconds); remove from oil.
Set on paper towels to drain and dry.
Break into 1 1/2 to 2 inch long 'wicks' by hand; reserve in a dry place.
Assembly
Insert wick in ball.
Place a single ball on each plate.
Light the wick; once it burns out eat the bomb and wick all in one bite!
Recipe by Executive Chef Ben Roche of Moto Restaurant. Photo © Food Arts Magazine. All rights reserved.