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Gathered
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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
Achievable elevated desserts — laminated doughs, cakes, custards
Professional molds for tempered chocolate bonbons
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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
Achievable elevated desserts — laminated doughs, cakes, custards
Professional molds for tempered chocolate bonbons
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Preheat the oven to 325 degrees and line a baking sheet with parchment. In a big bowl, mix the coconut, condensed milk, salt and vanilla. Whip the egg whites in your mixer on high until they form peaks. Carefully fold egg whites into the coconut mixture. Spoon onto a cookie sheet and bake until golden, about 25 minutes. To dip them, I just melted some chocolate chips in the microwave, dipped the cooled cookies and let them dry on parchment. How easy is that?