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Preheat oven to 350 F and grease an oven-safe ramekin. Combine dry ingredients (oats through cacao nibs in a small bowl). Set aside. Combine remaining wet ingredients in another small bowl and mash/whisk together. Pour wet ingredients into dry and stir until combined. Pour batter into the ramekin and bake for about 20 minutes until fully cooked. Note: If you don't use the protein powder start with 1 tablespoon milk and only add more if the batter is too dry.
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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