Ingredients
3/4 c. butter
1 c. Hershey's cocoa
1/2 c. plus 1 Tbsp. hot milk
2 tsp. vanilla
4 c. confectioners sugar
3 Tbsp. brown sugar
Method
Sources
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dataset
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Gathered
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Gathered
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Temperature-controlled tempering for chocolate work
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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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Melt butter in a small saucepan over low heat. Add cocoa, stirring constantly until smooth. Remove from heat; set aside. Combine milk and brown sugar and heat. Combine confectioners sugar and milk mixture in large mixer bowl. Beat until smooth. Add warm chocolate mixture and vanilla. Beat on medium speed until smooth and slightly thickened, about 5 to 10 minutes. Cool at room temperature to spreading consistency (about 1/2 hour). Makes 3 cups.