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Ceramic fondue pot with burner — cheese and chocolate fondue
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Temperature-controlled tempering for chocolate work
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Ceramic fondue pot with burner — cheese and chocolate fondue
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Temperature-controlled tempering for chocolate work
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In a medium bowl, combine cream cheese and butter. Beat with an electric mixer on low speed until smooth. Stir in powdered sugar, brown sugar, and vanilla. Add chocolate chips and stir. Cover and refrigerate for at least 2 hours. Form the chilled mixture into the shape of a ball. Wrap in plastic wrap and refrigerate for at least another hour. Roll the ball into the crushed pecans. Keep refrigerated until ready to serve. Serve with pretzels, animals crackers, etc.