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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
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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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
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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preheat oven to 350.2. weigh or lightly spoon flour into dry measuring cups; level with a knife. combine flour and next 5 ingredients (through salt) in a large bowl. combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds. stir in butter, vanilla, and eggs. add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.3. pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. bake at 350 for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. cool in the pan on a rack. cut into squares.