Brown Butter Salted Dark Chocolate S'mores

Method

1. Put the butter in a 14 cm small pot and heat over medium-low heat for 3 min, swirling gently. When the foam settles, brown specks form on the bottom and it smells like toasted nuts, take it off the heat and stir in the brown sugar and cinnamon.

   Add in this stepUnsalted butter 25 gBrown sugar 1 tspGround cinnamon 1 pinch

   medium-low heat

2. Brush one side of each cracker half thinly with the brown butter and toast, buttered side down, on a grate over the charcoal (medium heat) for 1 min. As soon as it smells toasty and darkens slightly, flip and remove. It burns fast, so stay with it.

   Add in this stepGraham crackers (counted in halves) 8

   charcoal (medium heat)

3. Put the dark chocolate on the buttered side of half the crackers and set them at the edge of the grate, away from the hottest spot, over charcoal (medium heat) for 1 min, so the chocolate starts to soften at the edges.

   Add in this stepDark chocolate (60–70% cocoa) 40 g

   charcoal (medium heat)

4. Skewer a marshmallow and hold it about 15 cm above the charcoal (medium heat), turning constantly, for 2 min 30 sec. It is ready when it is evenly deep golden all over, puffed, and molten inside.

   Add in this stepLarge marshmallows 4

   charcoal (medium heat)

5. Slide the marshmallow onto the chocolate, add a few flakes of salt, top with another cracker buttered side in, press and pull out the skewer. Wait 30 seconds and the chocolate will melt completely.

   Add in this stepFlaky salt 2 pinch