VALRHONA S'MORES

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Step 1

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)

Step 2

Scrape the seeds out of the Vanilla

Step 3

Mix the eggs, sugar and vanilla with a whisk until all of the sugar is fully incorporated.

Step 4

Add the GRAND CRU DARK BAKING CHOCOLATE CARAIBE 66% and butter mixture into the egg batter.

Step 5

Mix well until fully incorporated.

Step 6

Add the sifted flour and mix well until all the flour is fully incorporated.

Step 7

Lastly, add the walnut pieces and mix well.

Step 8

Pour the batter in into a 12x9 in. (aprox) cake pan.

Step 9

Bake at 320°F (160°C) with fan on for 20 - 30 mins (45 min without fan).

Step 10

Use a skewer to pierce the middle of the cake; make sure that there is no batter adhered to the skewer.

Step 11

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.)

Step 12

Add cold, cubed butter to the dry ingredients (mix until the butter is pea-sized).

Step 13

Add the eggs and milk to the mixture and combine. Add the muscovado sugar just before the mixture is fully combined.

Step 14

Place the dough between 2 sheets of parchment paper and roll out to a thickness of 1/16". Set aside in the refrigerator.

Step 15

Once the dough has relaxed cut out into squares shapes (2.5x2.5in) or circles (1 in diameter).

Step 16

Place on a sheet pan and bake at 350°F (176°C) until golden brown.

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