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Bars: Sift flour with baking powder and salt. Cream butter, sugar, and egg together. Into the creamed mixture, stir in the Kahlua then flour mixture, blending well. Fold in chocolate chips and almonds. Spread into a greased 7x11 pan. Bake at 350F for 25-30 minutes. When cool, brush top with 1 tablespoon Kahlua. When cold, spread with frosting. Frosting Beat all ingredients together until fluffy.
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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