Chef and co-owner Braedon Kellner combines equal parts heavy cream and whole milk with dark chocolate and just a wisp of high-quality liquid smoke to create a rich and velvety ganache. Soft, delicate marshmallow fluff is piped onto the chocolate base before Kellner torches the pillowy peaks. Scorched thyme leaves mimic singed kindling while imparting herbaceous notes. A crispy splinter of graham cracker tuile is nestled into the fluff. The incinerated trimmings of the restaurant’s daily vegetables are ground into a woodsy ash, not just for aroma, but so a heaping spoonful of the dessert can be dipped into the dust.
What’s In That? S’more Pot De Crème
Tinker Street’s ode to the campfire favorite elevates the ooey, gooey treat to sophisticated, fire-free delight.
