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Milk chocolate callets — ganache, bonbons, coating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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Milk chocolate callets — ganache, bonbons, coating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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for the crust: crush the graham crackers in the bowl of a food processor. mix crumbs with sugar and melted butter. form a crust in the bottom of your springform pan. bake at 350f for 10 minutes. remove from oven and cool before continuing. for the filling: carefully melt chocolate chips in a saucepan over low heat or in the microwave for 30 seconds at a time. make sure to stir often so it doesnt scorch. stir 1 cup of cool whip into the melted chocolate and pour this over the cooled crust. spread it evenly and then freeze for 10 minutes to set. combine sour cream, marshmallow cream, remaining cool whip and crushed graham crackers. spread this over the top of the chocolate layer. refrigerate for 30 minutes or until set. decorate the top using marshmallows, broken graham crackers and chocolate. you might want to press large marshmallow halves all the way around the perimeter to make it pretty. (i used gingerbread marshmallows as pictured above). return to fridge until serving time. its very rich, so slice em small!