VALRHONA S'MORES

INSTRUCTIONS

• In a microwave safe bowl melt the Grand Cru Dark Baking Chocolate Caraibe 66% and the butter together in intervals of 30 seconds. (See our "How to temper chocolate" tips)
• Scrape the seeds out of the Vanilla
• Mix the eggs, sugar and vanilla with a whisk until all of the sugar is fully incorporated.
• Add the Grand Cru Dark Baking Chocolate Caraibe 66% and butter mixture into the egg batter.
• Mix well until fully incorporated.
• Add the sifted flour and mix well until all the flour is fully incorporated.
• Lastly, add the walnut pieces and mix well.
• Pour the batter in into a 12x9 in. (aprox) cake pan.
• Bake at 320°F (160°C) with fan on for 20 - 30 mins (45 min without fan).
• Use a skewer to pierce the middle of the cake; make sure that there is no batter adhered to the skewer.
• Cool and cut to portion. Mix the dry ingredients (Except for dark brown sugar in a mixing bowl using the paddle attachment. (You can also use a hand mixer.)
• Add cold, cubed butter to the dry ingredients (mix until the butter is pea-sized).
• Add the eggs and milk to the mixture and combine. Add the muscovado sugar just before the mixture is fully combined.
• Place the dough between 2 sheets of parchment paper and roll out to a thickness of 1/16". Set aside in the refrigerator.
• Once the dough has relaxed cut out into squares shapes (2.5x2.5in) or circles (1 in diameter).
• Place on a sheet pan and bake at 350°F (176°C) until golden brown.