A play on s’mores and candied yams using chopped HERSHEY’S Milk Chocolate Bars to create an extra chocolate forward mole for a savory balance to the sweet yam puree and a heaping serving of marshmallow.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with HERSHEY Foodservice.
Quick Chocolate Forward “Mole”
INGREDIENTS
- 3-4 ea. Morita chilies
- 1-2 ea. Chile negro
- 2 tbsp. Pepitas
- 3 tbsp. Mixed nuts
- 1 cup Dried fruit
- 1 quart Hershey chocolate (approx)
- 1 quart Water or stock (beef, veg, or chicken)
METHOD
- Sauté chilies, nuts and fruit in a wide semi deep pot (med-small rondeau or similar) until nicely toasted.
- Puree in a blender until smooth.
- Place back in rondeau and gently cook while melting chocolate. Keep adding until lush and pipe-able. Taste and add chocolate until spice to sweet level is as desired.
Yams
INGREDIENTS
- 4-5 ea. Yams, small to medium sized
- 2 tbsp. Brown sugar
- 2 tsp. Cinnamon or tt
- Water or stock
METHOD
- Oil, salt, and roast in the oven at 350f until super tender. Soft to the touch.
- Puree 3-4 of the 5 if you want to use them as the plating vessel (see video) or puree them all.
- Add in brown sugar, and cinnamon in a blender with no skin on the yams (discard skin).
- Blend until smooth slowly adding liquid until a just pourable puree. Taste and adjust the brown sugar and cinnamon if desired. Add salt to taste..
Graham Cracker Crumb
INGREDIENTS
- 1 pack Graham crackers
- 1 small stick Butter
METHOD
- Soften butter ahead of time. Place in a food processor and pulse into a crumb.
