Shortbread S'mores


 An original recipe by L'Ecole Valrhona
Category: Cookies and Bars
Difficulty: Medium
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min


6000g Caraïbe 66% Dark Chocolate  
600g whipping cream
100g honey

Almond Shortbread Biscuits:
225g all-purpose flour
115g butter
85g confectioner's sugar
25g almond flour
2g salt
45g eggs
AN marshmallows


  • Bring the cream and the honey to a boil. 
  • Slowly pour over the Caraïbe 66% dark chocolate.
  • Immediately mix using an immersion blender to make a perfect emulsion.
  • Use your ganache right away or leave it to set until you are satisfied.

Almond Shortbread Biscuits:

  • Mix the dry ingredients with the cold, cubed butter.
  • As soon as the mixture is completely smooth, add the cold eggs.
  • Mix together and stop as soon as it comes together into a smooth paste.
  • Chill, then roll out evenly and cut out rectangles.
  • Bake on a parchment-lined baking sheet at 300°F (150°C) until golden.




  • Heat the oven to 350°F.
  • Place Biscuit rectangles in single layer on the bottom of a baking sheet.
  • Pipe on the cold Chocolate Ganache.
  • Place the halved marshmallows on top of the ganache.
  • Top with the remaining Biscuits.
  • Bake until the marshmallows are puffed and golden brown.