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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 the oven to 180 degrees Celsius. Beat together the butter and powdered sugar until well combined. Add the eggs and mix well. Mix in the melted chocolate. Sift together the flour, cocoa powder, ground cinnamon, and a pinch of salt. Carefully whisk into the chocolate mixture. Pour the batter into individual greased ramekins. Do not fill all the way to the top. Bake for 6-8 minutes. The souffle should looked cooked on the outside but be jiggly when touched. The chocolate will be melted in the middle. You can carefully unmold the souffles or eat directly from the ramekins while hot.