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Recipe1M+
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Individual cups for perfectly shaped poached eggs
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Individual cups for perfectly shaped poached eggs
Professional molds for tempered chocolate bonbons
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preheat oven to 350f. microwave 4 oz. baker's unsweetened chocolate and 3/4 cup butter in large microwaveable bowl on high for 2 minutes, or until butter is melted. stir until chocolate is completely melted. stir in 2 cups sugar until well blended. add 3 eggs and 1 tsp. vanilla; mix well. stir in 1 cup flour. stir in 1 cup chopped pecans, if desired. spread into greased 9-inch square baking pan. bake for 45 to 50 minutes, or until toothpick inserted in centre comes out with fudgy crumbs. during last 5 minutes of baking, top with a handful each unwrapped chopped kraft caramels and pecan pieces. cool completely before cutting to serve.