Ingredients
1 egg
6 2/3 tablespoons powdered sugar
5 1/4 tablespoons butter
5/8 cup dark chocolate
1 5/8 cups flour
1/2 teaspoon baking powder
salt
Method
Sources
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Temperature-controlled tempering for chocolate work
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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 oven to 350°F Mix egg and sugar in a bowl until mixture is pale. Melt butter and dark chocolate together over a double boiler. Separately, mix the flour, baking powder, and a pinch of salt together. Pour the melted chocolate into the egg and sugar mixture, and mix. Gradually, add to flour mixture. Knead by hand, form a big ball of dough. Roll out the dough, and cut out small shortbread cat cookies using cookie cutters. Arrange on a silicon mat or parchment paper lined baking sheet. Bake for 15 minutes.