Ingredients
1 cup oil
4 eggs
2 cups canned pumpkin
3 cups flour
2 cups sugar
3 tablespoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups mini chocolate chips
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Achievable elevated desserts — laminated doughs, cakes, custards
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
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Preheat oven to 350. Grease and dust a Bundt pan or 13x9 cake pan or put paper in 30 cupcake spots. Mix wet ingredients in large mixing bowl. In a separate bowl, combine dry ingredients then add to wet ingredients, mixing well. Add mini-chips last. Pour batter into prepared pan. Bake cake for 1 hour, 20 minutes; cupcakes for about 20-25 minutes.