Epcot International Food and Wine Festival 2013 Part 4 and Frozen S’mores

Today, I am writing about the Desserts and Champagne and Africa booths at Epcot’s International Food and Wine Festival 2013, plus a recipe for Frozen S’mores! Part 1 includes Japan and Cheese.

Part 2 has Scotland, Italy, and Poland. Part 3 includes China and Greece.

Evan woke up early the day we went to Epcot and passed out in the stroller around 10:30 that morning from all the excitement. While he was sleeping, I visited the Festival Center to enjoy the air conditioning. I loved the chocolate sculptures (photos above) in the Ghirardelli section of the Festival Center. All of the sculptures were created by Disney pastry chefs. Maybe I can attempt (much smaller, at least at first haha) chocolate sculptures someday when Evan is a bit older.

Evan was still asleep when the festival booths opened at 11, so I visited the Desserts and Champagne booth first to take advantage of not having to share. The Desserts and Champagne booth offered the Dessert Trio (Chocolate Orange Cupcake, Hazelnut Chocolate Cheesecake, Morello Cherry Pistachio Mousse), Chocolate Orange Cupcake, Hazelnut Chocolate Cheesecake, Morello Cherry Pistachio Mousse, Guylian Belgian Chocolate Seashell Truffles, Frozen S’mores, Nicolas Feuillatte Rosé, Pyramid Weiss Cream Beer, Möet & Chandon Ice Impérial, Möet & Chandon Impérial, and Möet & Chandon Nectar Impérial.

I ordered the Frozen S’mores. It was a refreshing beverage/dessert on such a hot day. The base was a chilled chocolate smoothie mixed with graham crackers. It was garnished with more graham crackers, mini marshmallows, and chocolate shavings.

The Africa booth replaced South Africa at the Festival this year. Offerings included Berbere-style Beef with Onions, Jalapenos, Tomato, Okra, and Pap; Spinach and Paneer Cheese Pocket; The Wolftrap Red (Syrah, Mourvèdre, Viognier); MAN Vintners Chenin Blanc; and Porcupine Ridge Syrah.

We got the Spinach and Paneer Cheese Pocket as our last item at the festival. Evan didn’t have any interest in it, but he was a bit full from previous booths. Chad and I really enjoyed it. It reminded me of Saag Paneer stuffed inside a crispy breading.  Saag Paneer is an Indian dish made from spinach (or other greens), paneer cheese, and spices. The Spinach and Paneer Cheese Pocket had just the right amount of spice added without making me run for more water.

Now onto today’s recipe: Frozen S’mores!
For the Frozen S’mores, I made Frozen Hot Chocolate for the base and mixed in crushed graham crackers. I topped it with more crushed graham crackers, homemade mini marshmallows, and chocolate shavings (note: the chocolate shavings were forgotten until after the photos were taken).

I have always wanted to try making my own marshmallows and Frozen S’mores seemed like the perfect push to finally do it. I used Alton Brown’s recipe to make the marshmallows. I recommend using a stand mixer if available. I used a hand mixer and was stuck beating the ingredients for about 15 minutes. I piped the marshmallow batter onto the prepared baking sheets using a 1/2 inch tip and let them rest overnight before cutting. They were such a nice addition and I look forward to making other flavors.

I used dark chocolate for the frozen hot chocolate base due to personal preference, but semi-sweet chocolate would be closer to the Epcot version. Finely crush about 4 graham crackers to mix into the chocolate after blending. Save a few other crackers to garnish the top. Don’t forget the chocolate shavings like I did (note: I have since updated the photos and added mini chocolate chips as garnish)! After adding them, I enjoyed the extra chocolate on top.

Frozen S’mores
Adapted from Girl Cooks World
2-4 servings

1/2 cup dark or semi-sweet chocolate chips
3/4 cup half and half
1/4 cup unsweetened cocoa powder
6 tablespoons sugar
small pinch salt
3/4 cup milk
3 cups ice
4 graham crackers, finely crushed
Topping:
Graham crackers, crushed and a couple separated into 4 pieces
Chocolate shavings or mini chocolate chips
Mini marshmallows

In a large microwave safe bowl, add chocolate chips. Microwave in 20-30 second increments, stirring in between, until melted and smooth.

While whisking, slowly pour in half and half. Stir in the cocoa powder, sugar, and salt. Continue to whisk as you pour in the milk.

Pour the mixture into blender. Add ice and blend until smooth. Stir in finely crushed graham crackers.

Divide the chocolate among serving glasses. Top with crushed graham crackers, graham cracker pieces, chocolate shavings, and marshmallows. Serve immediately.