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Smores Chocolate Pizza Project

By Bob Sherman

This chocolate pizza variant features the flavors of that perennial summer treat - Smores. I choose a Sicilian style pizza shape for it because it was made for a family barbecue and it is easier to cut into many portions than a round pizza. If you prefer, a round pizza shape could be used.

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PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

Chocolate
I prefer to use chocolate wafers designed for home molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.

Crust
I made this with a Honey Graham breakfast cereal. You could also use graham crackers if you prefer, however that is a much more expensive option.

Tip
The crust mixture is extremely sticky when warm. To prevent it from sticking to your spoon or spatula, coat it with spray shorting or butter.

Melting Chocolate
Either melting method may be used, but I find the double boiler works best.

Double Boiler - See Double Boiler Usage Instructions.

A microwave may also be used but care must be taken not to overheat the chocolate.

Place the chocolate in a microwave safe bowl.
Heat for 30 seconds.
Remove and stir.
Repeat steps 2 and 3 until the chocolate is creamy.
Optimum pouring temperature is about 90 degrees F. Do not place the thermometer in the microwave!

Chocolate Making Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

Item	Amount Used
Chocolate Coating	Milk, Dark, and White chocolate was used here, but colors could also be used if desired.
Glucose	Approximately 1/8 Teaspoon.
Thermometer	One.
Double Boiler	.For melting chocolate.
Business Card Chocolate Mold	For making the "cheese". Any mold or container that you can make a slab of white chocolate approximately 1/4 inch thick can be used.
Honey Graham Cereal	Approximately 6 cups after crushing them. This is roughly one box (or bag if using a generic cereal). Alternate - Graham crackers.
Bag Of Marshmallows	One 10 ounce bag.
Butter	3 Tablespoons. Margarine may be used if preferred.
Spray Shortening	To grease the pan. If preferred, butter or margarine may be used.
Baking Sheet	Or suitable flat surface to work on.
Potato Peeler	One.
Heavy Cream	Approximately 5 ounces.
Waxed Paper

Step By Step Instructions

Step 1
Melt and pour several ounces of white chocolate to make a 1/4 inch thick slab. A business card mold was used here, but any mold or pan may be used if you don't have one. Set aside to cool.

Step 2
Place half your cereal in a large zip bag.

Step 3
Use a rolling pin to crush the cereal into small pieces. If you don't have a rolling pin they may be crushed by hitting with a large cooking pot or frying pan.

Step 4
Pour them into a bowl and repeat steps 2 and 3 with the remainder of the cereal.

Step 5
Prepare a rectangular pan (approximately 15 x 10 inches) by coating with spray shortening or butter.

Step 6
Preparing the crust. Place 3 Tablespoons of butter and the marshmallows in a microwave safe bowl. Microwave for one minute, then stir. Microwave for another minute and stir. If necessary, microwave for a third minute. The exact time needed will vary from one microwave to the next.

If you prefer to do this step on a stovetop, use a large saucepan and low heat. Melt the butter first. Add the marshmallows and stir continuously until fully melted.

Once your marshmallows are fully melted, stir in the crushed honey graham cereal.

Step 7
Spoon the crust into a rectangular pan.

Step 8
Press the crust mixture flat and to the sides. Placing a piece of waxed paper atop the crust mixture will allow you to shape it without getting marshmallow all over your hands.

Step 9
Place a piece of wax paper atop the pan, than a flat baking sheet. While holding it tight to the pan invert it so the sheet is on the bottom. This should allow the crust to come out of the pan without breaking.

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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - July 2007. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

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