Ingredients
1 13/16 cups dark chocolate
7/8 cup sweetened condensed milk
11/16 tablespoon butter
3 5/16 tablespoons almond sticks, roasted in a pan
4 7/16 tablespoons mini marshmallows
Method
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Premium French chocolate — ganache, truffles, professional pastry
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Chop the chocolate with a knife. Heat up the condensed milk and butter in a bain-marie. Add the chopped chocolate in 3 increments and mix. Cook 5 minutes over low heat stirring so the mixture thickens. Remove from heat, add the almonds, and then wait 5 minutes before adding the marshmallows (so they do not soften from the chocolate's heat). Pour into a silicone mold or in a dish lined with parchment paper. Smooth the surface with a spatula. Let harden overnight in the refrigerator. Cut them with a knife.