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When I spotted the MallowMore ($3.95) in the display case at Bouchon Bakery I got pretty excited. It resembled a popular cookie we have in New Zealand called a MallowPuff, which has been a favorite of mine since childhood. The MallowPuff doesn’t use graham crackers (they don’t exist in New Zealand) but the concept is the same. Chocolate covers a marshmallow cookie to make a decadent treat. This version is based on the seasonal Mallomar, which you can only get during the winter months. Mallomars were introduced in 1913 in New Jersey and were never sold after March because they would melt during delivery. Of course now we have refrigerated trucks, but the company decided to keep the cookie traditional and only have them available seasonally. Bouchon’s version uses dark chocolate instead of milk and is topped with cocoa nibs before the chocolate has time to crystallize. The shell has a nice snap to it when you bite into it, just like the original Mallomar. The marshmallow is freshly made in-house and is so delightfully fluffy. The MallowMore is large enough for two to share.
Bouchon Bakery: 10 Columbus Cir #3, New York, NY 10019 and One Rockefeller Plaza, New York, NY 10020
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