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Preparation: Line a cake tin with parchment paper (or you can use wrapping paper!) If the paper won't stay on the bottom of the tin, spread oil on the tin first and then the paper will stick to it. Keep the eggs in the refrigerator until you need them. Apparently, they whip up better that way! Put the egg whites in a bowl and break it up with a handheld mixer. Please be sure to use a clean bowl. If there's any oil or moisture on it, the egg whites won't whip up! When the air bubbles in the egg whites are even, add half the sugar and keep beating. When it's fluffy add the rest of the sugar, and keep beating until you have a finely textured, shiny meringue. If peaks form on the meringue when you take out the handheld mixer, it's good! Add egg yolks to the meringue. Incorporate them well. Sift the cake flour into the batter, and fold it in with a rubber spatula, scooping up from the bottom. Use a cut-and-fold motion while turning the bowl. Don't knead the batter whatever you do! Put butter and milk in a heatproof bowl. Cover with plastic wrap, and microwave for a minute and a half. You can heat it in a small pot too. When it's warmed through, sift in cocoa powder using a tea strainer and dissolve. It's an extra step, but be sure to use the strainer! Mix well until the cocoa powder has completely dissolved! Make sure there are no lumps. Add the Step 9 mixture to the bowl in Step 6 little by little (if you add it all at once the cocoa powder and butter will sink to the bottom.) Mix in quickly, scooping up the batter from the bottom while turning the bowl. Don't knead the batter during this step either. Pour the batter into the lined cake tin. The batter stuck to the bowl doesn't rise well, so pour it around the perimeter of the tin where it will bake faster. Drop the tin from a height onto the work surface 4 to 5 times to eliminate any air pockets, then smooth out the surface. Bake for 30 to 40 minutes in a preheated 170C oven. When a bamboo skewer poked in the middle co
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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