Our decadent chocolate, candied pecan nut and cinnamon S’mores pot is spectacularly tasty. 

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The below recipe makes 8 jars.

Chocolate cremeux


Custard base

  • 120g pasteurised egg yolks
  • 75g caster sugar
  • 250g milk
  • 250g cream
  • 2.5 sheet of gelatine
  • 450g Legend chocolate (55% milk or alternatively 520g of milk chocolate 35%)


To prepare the custard base

  1. Soak the gelatine in cold water.
  2. Place the milk and cream into a saucepan and heat gently.
  3. Combine the egg yolks and sugar.
  4. Pour the hot milk/cream mixture over the egg yolk and sugar mixture and whisk to combine.
  5. Pour back into a clean saucepan.
  6. Cook over a slow heat until the mixture reaches 82°C (the mixture will continue to cook to 85°C off the heat).
  7. Squeeze the excess water from the gelatine and add to the custard mixture.
  8. Blend with a hand blender until smooth and creamy.
  9. Add the milk chocolate.
  10. Blend with a hand blender until smooth and creamy.
  11. Chill overnight in a bowl.
  12. On day two - whisk mix in a bowl to a smooth consistency.
  13. Place into a piping bag and pipe into prepared glass or jar.

Candied pecan nuts


  • 200g pecan nuts
  • 40g caster sugar
  • 1/2 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • ¼ tsp ground coriander seeds
  • 10g pasteurised egg white


  1. Whisk the egg whites until foamy.
  2. Pour over the nuts and combine well.
  3. Add the sugar and spice mixture and mix together.
  4. Place on a tray lined with parchment paper and spread evenly.
  5. Place in the oven and bake at 120℃ for 40 minutes.
  6. Allow to cool, store airtight.



  • 60g egg whites
  • 15g powdered gelatine
  • 200g caster sugar
  • 150g glucose syrup
  • 160g cold water
  • ½ cinnamon stick
  • For the dusting powder: 50g cornflour/100g icing sugar (sieve both together)


  1. Place your cinnamon stick into the oven and roast for 10 minutes at 180℃. This will bring out the aroma of the cinnamon.
  2. Place ½ the water into a bowl and sprinkle the gelatine over. Allow to rest for 5 minutes.
  3. Meanwhile place the sugar, cinnamon stick, remaining water and glucose into a saucepan and slowly bring to the boil. Cook to 118℃.
  4. Place the egg whites into a mixer and begin to whisk slowly.
  5. Once a slight foam begins to form, slowly pour your egg whites over the mixture. (remove the cinnamon stick).
  6. Allow whisking for 5 minutes.
  7. Place the gelatine into the microwave for 20 seconds to melt, it may need longer depending on your wattage.
  8. Add to the marshmallow and continue to whisk until lukewarm or 17℃.
  9. Spread onto a tray lined with parchment and dusted with dusting powder.
  10. Once spread lightly dust of your dusting powder on top.


Pipe your cremeux into a glass or jar. Cut the marshmallow into cubes and blow torch to toast. (If you don’t have a blow torch you can use your grill. Place on top of your cremeux and sprinkle pecan nuts over. Enjoy!