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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Legendary dessert book — seasonal pastry, fruit desserts, plating
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Legendary dessert book — seasonal pastry, fruit desserts, plating
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
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In a saucepan, over low heat, melt the semi-sweet chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat. Stir in 1/2 cup nutmeats. Spread into an aluminum foil-lined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining milk, cream and vanilla. Remove from heat and stir in remaining nutmeats. Spread over first fudge layer in square pan. Chill for about 2 hours or until firm. Turn fudge onto a cutting board. Peel off foil and cut into squares. Store loosely covered and at room temperature. Yield: about 2 1/2 pounds.