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White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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In a small saucepan, melt chocolate and orange juice over low heat. With a mixer, beat yolks, sugar and liqueur until lemon coloured. Beating on high, add the chocolate. With clean beaters, beat egg whites until soft peaks. Whip whipping cream until soft peaks appear. Gently fold the whipping cream into the chocolate. Fold in the egg whites. Chill at least 2 hours. Garnishing Options: Drizzle with chocolate syrup/or sauce, chocolate curls or sprinkles, fresh whipping cream, sprigs of fresh mint.