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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
Achievable elevated desserts — laminated doughs, cakes, custards
Professional molds for tempered chocolate bonbons
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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
Achievable elevated desserts — laminated doughs, cakes, custards
Professional molds for tempered chocolate bonbons
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Combine first five ingredients in 4-quart saucepan. Stir over low heat until blended. Bring to boil over moderate heat, bring careful not to mistake air bubbles for boiling, then boil slowly, stirring constantly for 5 minutes (to soft ball stage). Remove from heat; stir in chocolate and vanilla (nuts) until chocolate is melted. Pour into two buttered pans (8 x 8-inches or 9 x 9-inches) and cool. Cut before fudge hardens too much. Yields 5 pounds.