Ingredients
1/2 cups Rolled Oats
1 cup Boiling Water
1/2 cups Margarine Or Butter
1-1/2 cup Brown Sugar
2 whole Eggs
1 cup Flour
1 teaspoon Baking Powder
1/2 teaspoons Salt
6 Tablespoons Cocoa
1 teaspoon Vanilla
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Mix oatmeal and water in a mixing bowl (or stand mixer bowl). Allow to sit until cooled. Once it is cooled, beat in margarine/butter, brown sugar, and eggs. Sift in flour, baking powder, cocoa and salt and beat. Add vanilla. Mix baking soda with a teaspoon of hot water in a small bowl and add in. Pour batter in a greased 8x8 pan and bake in a 350-degree oven for 35-40 minutes, until an inserted toothpick comes out clean. Don't over bake!
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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