4 hours ago, pastrygirl said:And speaking of skinning cats, does this have to be a molded bonbon? I hate hand dipping as much as anyone, but it would be a lot more straightforward to make your layer of marshmallow, top with ganache, cut and dip. Graham cracker next to marshmallow should do better than next to ganache, especially if you have a firm marshmallow. GC pieces or crumbs could be adhered to the marshmallow before dipping or added after as a garnish..
It doesn't have to be a molded bonbon. But I know that it can be done, because I've seen chocolate shops on the web offer a molded smores bonbon with marshmallow and some kind of graham cracker layer. So it's more of a learning thing - to figure out how its done for my own knowledge. I am constantly perusing my favorite chocolate shops and asking myself "How did they do that?" Sometimes they'll tell me, other times they won't. But I like to try to figure things out just to add to my knowledge.
