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Heat-resistant spatulas for folding, stirring, scraping
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
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Heat-resistant spatulas for folding, stirring, scraping
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
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MIX first 5 ingredients in a large shallow pan, heat to dissolve sugar. PLACE pears in pan, simmer, covered, over low heat 15 to 20 minutes or until tender, turning several times. REMOVE pears from pan. Bring remaining liquid to a boil over high heat and continue boiling until syrupy. MICROWAVE chocolate, cream and butter on medium for 2 minutes, stir until completely melted. TO serve stand pears in individual serving dishes, spoon orange sauce evenly over pears. Glaze with warm chocolate sauce over pears.