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White chocolate callets — mousse, ganache, decorating
Ground habanero — extreme fruity heat, hot sauces, salsas
Fiery dry English mustard — mix fresh for roast beef, Welsh rarebit
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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White chocolate callets — mousse, ganache, decorating
Ground habanero — extreme fruity heat, hot sauces, salsas
Fiery dry English mustard — mix fresh for roast beef, Welsh rarebit
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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combine sugar, hot chocolate mix, and butter in the top of a double boiler set over gently boiling water. stir until melted and a smooth paste forms. add semisweet and white chocolate chips; continue to stir. when chips begin to melt, slowly stir in 1/2 cup of the evaporated milk. stir until smooth. remove from heat and cool to room temperature. combine the chocolate mixture, the remaining evaporated milk and ice in a blender and cover. blend until smooth. pour into frosted glasses. top with whipped cream. sprinkle with additional chopped chocolate chips and mini marshmallows, if desired.