Deconstructed S'mores with House-Made Graham Crackers and Smoked Vanilla Bean Marshmallows

For the graham crackers: In a food processor, combine 2 cups all-purpose flour, 1 cup whole wheat flour, 1/2 cup brown sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon. Pulse to combine.

Add 12 tablespoons cold cubed butter to the flour mixture and pulse until the mixture resembles coarse meal.

In a small bowl, whisk together 1/4 cup honey, 1 teaspoon vanilla extract, and 3 tablespoons milk. Add to the food processor and pulse until the dough comes together.

Divide the dough in half, form into discs, wrap in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

On a lightly floured surface, roll out one disc of dough to 1/8-inch thickness. Cut into 3x3-inch squares. Transfer to prepared baking sheets.

Bake for 12-15 minutes until edges are golden brown. Cool completely on wire racks.

For the smoked vanilla bean marshmallows: Prepare a smoking setup with 2 cups hickory wood chips in a stovetop smoker or improvised smoker.

Split and scrape 2 vanilla beans. Place the seeds and pods in a heatproof container.

Smoke the vanilla beans at low heat for 15-20 minutes, until they have absorbed the smoky flavor.

Meanwhile, sprinkle 3 tablespoons gelatin over 1/2 cup cold water in the bowl of a stand mixer fitted with the whisk attachment. Let stand to bloom.

In a medium saucepan, combine 1 1/2 cups granulated sugar, 1 cup light corn syrup, and 1/4 teaspoon salt with 1/2 cup water. Cook over medium heat, stirring until sugar dissolves.

Increase heat to high and cook without stirring until mixture reaches 240°F (115°C) on a candy thermometer.

With the mixer running on low, slowly pour the hot syrup into the gelatin mixture. Add the smoked vanilla bean seeds.

Gradually increase speed to high and beat for 12-15 minutes until the mixture is very thick, white, and tripled in volume.

Mix 1/2 cup confectioners' sugar with 1/4 cup cornstarch. Dust a 9x13-inch baking pan generously with this mixture.

Pour the marshmallow mixture into the prepared pan and smooth the top. Dust with more sugar-cornstarch mixture. Let set uncovered at room temperature for at least 6 hours or overnight.

For the chocolate ganache: Chop 12 ounces of dark chocolate finely and place in a heatproof bowl.

Heat 1 cup heavy cream in a saucepan until it just begins to simmer. Pour over the chocolate and let stand for 1 minute.

Whisk gently until smooth and glossy. Let cool slightly until it reaches a spreadable consistency.

To assemble: Cut the set marshmallows into 1.5-inch squares using a knife dusted with the sugar-cornstarch mixture.

For each serving, place a graham cracker on the plate. Top with a quenelle of chocolate ganache.

Using a kitchen torch, lightly toast the marshmallow on all sides until golden brown and slightly melted.

Place the toasted marshmallow next to the graham cracker. Drizzle the plate with additional ganache.

Garnish with fresh berries, mint leaves, a sprinkle of flaky sea salt, and if using, a small piece of edible gold leaf.

Serve immediately, instructing guests to combine elements as desired for the full s'mores experience.