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Natural cocoa for American-style baking — brownies, chocolate cake
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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Natural cocoa for American-style baking — brownies, chocolate cake
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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Preheat oven to 375°F. Lightly grease an 8-inch square cake pan. Line base and sides with parchment paper. For the batter, heat butter and milk chocolate in a medium saucepan on low, stirring until melted. Cool 10 mins. Stir in sugar. Fold in flour, white and dark chocolate and eggs. Spread in prepared pan, smoothing top. Bake 25-30 mins, until firm to the touch. Cool in pan. Turn out and dust with cocoa powder. Cut into squares and serve with raspberries.