Ralph Melton (ralphmelton) wrote,
Ralph Melton


Louie's snuggling up on my lap and I don't want to disturb him, so I'm looking for computing to do without disturbing his head from my mouse hand.

So it's time for me to talk about s'mores. The canonical s'more is made with a square of Hershey's chocolate, topped with a toasted marshmallow, between two graham crackers. But my sad experience is that such a s'more usually fails to live up to my vision of what a s'more should be like.

One problem is that toasting a marshmallow is harder than it looks. I used to take the simple route of just igniting the marshmallow and waiting until the flames burnt out. That produces a wonderfully warm, gooey inside, but I've gotten tired of the burnt outside. So now I try to toast them more gently, but that makes it hard to get the insides really warm and melty.

The second problem is the chocolate. My ideal s'more would have the square of chocolate slightly melted from the warmth of the marshmallow--not liquid, but softened like a chocolate bar left in a car on a warm day. But even a flaming marshmallow cools pretty quickly, so I don't end up getting this effect.

I think I have a solution for this second problem, though: instead of a square of Hershey's chocolate, I want to try a generous swirl of Nutella. If this goes according to plan, the chocolate part should start out soft, and therefore have the texture I seek.

It's likely to be a while before I try s'mores again, though. If you are intrigued enough to try this idea, please let me know how it works out.
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