Chipotle Sour S’mores

Joe Baker (IG: @joe_the_baker) / Joe the Baker, Dallas, TX; Event - Swine & Sweets at Cochon Dallas 2019; Photo by Cochon555

For the Honey Cake:
145 g. whole wheat flour
100 g. all-purpose flour
8 g. baking soda
175 g. butter
340 g. honey
200 g. eggs
75 g. sour cream
11 g. salt
Method for the Honey Cake:
1. Sift together the flours and baking soda.
2. Separately cream the butter and honey completely.
3. Add the eggs and sour cream and blend until uniform.
4. Add the flour mixture and mix just until blended.
5. Finish with salt and fold together to ensure even mixing.
6. Bake in 350°F oven until cooked through.
For the Coconut Dark Chocolate Ganache:
500 g. The Perfect Purée Coconut Puree, thawed
625 g. 70% chocolate
100 g. glucose syrup
Method for the Coconut Dark Chocolate Ganache:
1. Heat everything together in a double boiler until melted and evenly heated.
2. Emulsify completely and cast over cake layer.
For the Chipotle Sour Marshmallow:
400 g. The Perfect Purée Chipotle Sour blend, thawed
225 g. granulated sugar
80 g. egg whites
Method for the Chipotle Sour Marshmallow:
1. Reduce Chipotle Sour blend by half.
2. Add the sugar and cook to 240°F.
3. Separately, whip the egg whites to medium peak.
4. Stream the sugar into the whipping egg whites to create an Italian meringue.
5. Whip until cold, reserve for later use.
For the Guava Jelly:
1000 g. The Perfect Purée Pink Guava Puree, thawed
225 g. granulated sugar
9 g. thermoreversible pectin
Method for the Guava Jelly:
1. Blend the ingredients together fully, ensuring no lumps of sugar or pectin.
2. Cook together to 235°F, stirring occasionally.
3. Cast into a nonstick vessel, cover with food film and let cool completely.
4. Use as needed.