Comments on: The S’More Bar - Revamping in Progress http://www.sweetnapa.com/2007/04/02/the-smore-bar-revamping-in-progress.html In LA, but Still Exploring Desserts Fri, 09 Jan 2009 00:28:41 +0000 http://wordpress.org/?v=2.6 By: Sweet Napa » Blog Archive » The Scotch Bar http://www.sweetnapa.com/2007/04/02/the-smore-bar-revamping-in-progress.html#comment-10251 Sweet Napa » Blog Archive » The Scotch Bar Sun, 20 May 2007 17:23:32 +0000 http://www.sweetnapa.com/2007/04/02/the-smore-bar-revamping-in-progress.html#comment-10251 [...] Spiced Caramel Nut Bar S’More Bar The Coconut Peanut Butter Bar Coffee Bar Malt Bar Banana Bar Beer Bar Orange Bar [...] [...] Spiced Caramel Nut Bar S’More Bar The Coconut Peanut Butter Bar Coffee Bar Malt Bar Banana Bar Beer Bar Orange Bar [...]

]]> By: Sweet Napa » Blog Archive » S’Mores Candy Bars http://www.sweetnapa.com/2007/04/02/the-smore-bar-revamping-in-progress.html#comment-9002 Sweet Napa » Blog Archive » S’Mores Candy Bars Tue, 24 Apr 2007 07:11:29 +0000 http://www.sweetnapa.com/2007/04/02/the-smore-bar-revamping-in-progress.html#comment-9002 [...] S’Mores Candy Bars EDIT: This bar has been revamped. [...] [...] S’Mores Candy Bars EDIT: This bar has been revamped. [...]

]]> By: Sweet Napa » Blog Archive » The Coconut Bar - In Progress http://www.sweetnapa.com/2007/04/02/the-smore-bar-revamping-in-progress.html#comment-8999 Sweet Napa » Blog Archive » The Coconut Bar - In Progress Tue, 24 Apr 2007 04:59:20 +0000 http://www.sweetnapa.com/2007/04/02/the-smore-bar-revamping-in-progress.html#comment-8999 [...] So, the passion fruit marshmallow is a different sort marshmallow than the one in my S’More Bar. The s’more one suggests ooziness like a melted marshmallow, while this one suggests an airy lightness, more like a mousse. To adjust the consistency of marshmallows, I’ve found that you can change the amount of gelatin used, the temperature that you cook your sugar syrup to and the types/ratios of sugars that you use (liquid vs granular). The more liquid sugar you use, the longer your marshmallows will resist drying out and crystallization… but they might eventually weep syrup. [...] [...] So, the passion fruit marshmallow is a different sort marshmallow than the one in my S’More Bar. The s’more one suggests ooziness like a melted marshmallow, while this one suggests an airy lightness, more like a mousse. To adjust the consistency of marshmallows, I’ve found that you can change the amount of gelatin used, the temperature that you cook your sugar syrup to and the types/ratios of sugars that you use (liquid vs granular). The more liquid sugar you use, the longer your marshmallows will resist drying out and crystallization… but they might eventually weep syrup. [...]

]]> By: Nina http://www.sweetnapa.com/2007/04/02/the-smore-bar-revamping-in-progress.html#comment-8076 Nina Sat, 07 Apr 2007 01:51:11 +0000 http://www.sweetnapa.com/2007/04/02/the-smore-bar-revamping-in-progress.html#comment-8076 Thanks :) And in exchange, one day, I'll develop a way to make them without gelatin.... :) Thanks :)

And in exchange, one day, I’ll develop a way to make them without gelatin…. :)

]]> By: fattypr http://www.sweetnapa.com/2007/04/02/the-smore-bar-revamping-in-progress.html#comment-8011 fattypr Thu, 05 Apr 2007 20:39:29 +0000 http://www.sweetnapa.com/2007/04/02/the-smore-bar-revamping-in-progress.html#comment-8011 I love the new look :) and how about you call them "little pieces of chocolatey heaven" rather than candy bars. just a suggestion. will send along more as i think of them. I love the new look :)

and how about you call them “little pieces of chocolatey heaven” rather than candy bars. just a suggestion. will send along more as i think of them.

]]> By: Nina http://www.sweetnapa.com/2007/04/02/the-smore-bar-revamping-in-progress.html#comment-7743 Nina Wed, 04 Apr 2007 06:51:20 +0000 http://www.sweetnapa.com/2007/04/02/the-smore-bar-revamping-in-progress.html#comment-7743 Thanks for the idea. Yeah, that would look super cool... but maybe someday, when technology permits. :) And I would like to think of another name for these that is reminiscent of "candy bars," but is more representative of how different they are from mass market ones. Even more so b/c I'm trying to push the shape boundaries a bit, and many of them aren't even bar-shaped. I think of them as being somewhat related to pastries as well as candy bars and confections. Thanks for the idea. Yeah, that would look super cool… but maybe someday, when technology permits. :)

And I would like to think of another name for these that is reminiscent of “candy bars,” but is more representative of how different they are from mass market ones. Even more so b/c I’m trying to push the shape boundaries a bit, and many of them aren’t even bar-shaped. I think of them as being somewhat related to pastries as well as candy bars and confections.

]]> By: Aaron http://www.sweetnapa.com/2007/04/02/the-smore-bar-revamping-in-progress.html#comment-7695 Aaron Mon, 02 Apr 2007 17:28:49 +0000 http://www.sweetnapa.com/2007/04/02/the-smore-bar-revamping-in-progress.html#comment-7695 I know how a candy bar is a bar (wow that was profound!), but some of the beauty of a s'more for me is that you get a bite or two around the edges where the marshmallow has squished past the graham cracker. If I were eating this, I'd love to have a round marshmallow that extended out a bit. I also understand, however, that it would be another inconvenience for assembly. Just thoughts. I know how a candy bar is a bar (wow that was profound!), but some of the beauty of a s’more for me is that you get a bite or two around the edges where the marshmallow has squished past the graham cracker. If I were eating this, I’d love to have a round marshmallow that extended out a bit.
I also understand, however, that it would be another inconvenience for assembly. Just thoughts.

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