Smore Revolution - New Way to Make Chocolate Smores

One of the age-old questions about making s’mores is how to get the chocolate fully melted. The dirty secret about s’mores is that achieving adequately melted chocolate is a near impossible task, but there is a perfectly good explanation for why the chocolate is so hard to melt. The unwritten law of s’more making is that the heat from a freshly roasted marshmallow will never, I repeat, never get the chocolate totally melted. There, I’ve said it.

Most attempts to melt the chocolate involve a piece of chocolate sitting top of a graham cracker perched precariously over a bed of red-hot coals. The result is a spectacular sacrifice of the fledgling s’more to the campfire gods as it tumbles helplessly into the flames, followed by a string of expletives shouted by the overzealous s’more-maker. And if the campfire gods are pleased, then maybe you will succeed on your 17th attempt.

So a few weeks ago, I set out to solve the “s’more dilemma.” The solution, as it turns out, was fairly simple. The improved s’more can be roasted using the tools you already have—a standard roasting stick. The key is to cook the marshmallow and the chocolate simultaneously by placing the chocolate inside the marshmallow.



Granted, it does take some level of technique to insert the chocolate without causing too much damage to the marshmallow. The only downside of the new method is that only one square of the chocolate bar can fit inside each marshmallow, which may be somewhat disappointing to die-hard chocolate lovers. But the result—a golden roasted marshmallow oozing with melted chocolate—is well worth this sacrifice.



If you plan to be near a campfire soon, try out my new method for s’more making. This is the start of a s’more revolution!