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Wood-Oven S’mores - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

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In order for users to create an album please follow the steps below.
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To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Wood-Oven S’mores

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  • Wood-Oven S’mores

    Originally posted on the FB Community Cookbook: http://www.fornobravo.com/cookbook/i...od-oven-smores

    Summer’s here, school’s out, and the weather’s fine. What better way to celebrate than with a little outdoor dessert-making session? Pretty much everybody knows how to make a s’more, but my one personal complaint about them is that the chocolate never melts. Here I’ve come up with a work-around, replacing the traditional chocolate bar with a rich fudge sauce that I think moves the s’more to an even higher plateau of deliciousness.

    4 oz butter
    2 C cream
    3/4 C brown sugar
    3/4 C sugar
    1 1/4 C cocoa powder
    1 bag of your favorite marshmallows
    1 box of your favorite graham crackers
    Some sticks, whittled to a point on one end

    To make the fudge sauce, combine the butter, cream, brown sugar and sugar in a medium-sized sauce pot. Place in your wood-fired oven (not too hot!) or over a medium-low flame on your stovetop and bring to a simmer, stirring occasionally. When the butter is melted and the sugar has dissolved completely, remove from the heat. Place the cocoa powder in a heat-proof bowl and add the cream mixture slowly, whisking vigorously. To avoid lumps, first add only enough liquid to create a stiff paste, then whisk in the remaining cream.

    If you make your fudge sauce ahead and then refrigerate it before use, you’ll end up with a thick, spreadable concoction with a consistency similar to nutella – which, come to think of it, you could easily substitute here. If you use it right away it will be a bit runnier and hence a bit messier, but just as delicious, and possibly even a bit more fun for the kids. Just be sure to hose them off before you let them back in the house.

    I think you know the rest, but just to be sure: Skewer a couple marshmallows on your sticks and toast in the oven to your personal desired doneness. Spread/drizzle one square of graham cracker with your fudge sauce, add your toasted marshmallow, and top with another square of graham cracker. Devour, wipe off your sticky hands and face, repeat.
    Attached Files

  • #2
    Re: Wood-Oven S’mores

    Oh this gives me ideas. I'll need to fab up a skewer stand to roast a half dozen at a time.
    "Half of the lies the tell about me aren't true!"

    My 36" Pompeii Build

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