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Chocolate Campout

Candied yams, torched marshmallow, and aero-chocolate covered in chocolate ganache.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Henkelman and FOH.

Aero Chocolate


  • 2 parts Melted belgium chocolate
  • 1 part Cocoa butter melted


  1. Whisk together and pour into siphon. Place into mold approx ¾ the way up.
  2. Set the henkleman boxer 35 to aero chocolate/tenderize and close the lid. Place into refrigeration immediately. Cut the ends of the aero chocolate to lay flush unto the plate. Use the portion removed to dust/microplane/grate onto the finalized dish.



  • 2 ea. Yams 
  • Simple syrup of 1 part water 1 part brown sugar
  • 2 oz. Butter
  • 1 tbsp. Brown sugar


  1. Peel both yams. Dice one and cut rounds out of the other using a ring mold/cookie cutters.
  2. Cook down the diced and scraps from second yam in simple syrup until tender and caramelized. Puree.
  3. Take the yam rounds and vacuum seal with butter and brown sugar. Steam or sous vide until tender.
  4. Coat the aero chocolate in ganache. Garnish with torched marshmallow.