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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
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Grade A bourbon vanilla beans for custards, ice cream, extracts
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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Achievable elevated desserts — laminated doughs, cakes, custards
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Whisk the chocolate into the cream over low heat until smooth. Cook and whisk for 2 to 3 minutes; sauce will thicken slightly. Remove from heat and set aside. Roast marshmallows by sticking them on the end of a long skewer and cooking them over your stovetop burner (or an open flame, if you have one handy). If you'd just like to crisp those bad boys up to your liking and then plop them on top of your ice cream, you are more than welcome to do so. If you'd like to get a little more involved (spoiler: I did, because I left 'mallow duty to a boy who SAID he had a PLAN), try this: Cut two marshmallows into about three pieces each, and stick the pieces evenly amongst the tines of a fork. Place 'mallows into your flame until it starts to get roasty and melty. Then, using a big spoon or another fork, fold that mess in on itself a few times, continuously roasting the outside. This gets the crispy, roasty flavor all throughout the marshmallow layer, interspersed with melty gooeyness. Scrape the goods from your (extremely sticky) utensils directly onto your sundae. Scoop ice cream into individual bowls. Top with a not-shy drizzle of chocolate sauce, a generous sprinkling of graham cracker crumbs, and the smashed and roasted marshmallows.