A human s’more

I love barbecues. There’s something about burnt food on a barbecue that tastes infinitely better than the food that I occasionally burn in my kitchen.

And marshmallows. I mean, really. Fire + marshmallow = nom nom sticky nom nom.

Except, of course, that you need to bring skewers or some sort of poky device in order to toast marshmallows. Which, sadly, I failed to do at last night’s barbecue. I ended up talking to the man behind the grill, who declined a marshmallow. He claimed that he had eaten too many as a kid and has been off them since. In fact, he claimed that he ate so many in one sitting that his head became a giant marshmallow and chocolate began to ooze out of his ears. And then someone put his head between two pieces of graham cracker and he became a human s’more.

I’m pretty sure that he was kidding, but man. I could kill for a s’more right now.

P.S. Did you know that there are four marshmallows in a serving. Four!

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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