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Premium bread machine — dual kneading blades, rectangular loaf
Temperature-controlled tempering for chocolate work
Domed stoneware baker traps steam for artisan crust at home
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Professional baker's technical reference — formulas, troubleshooting
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Premium bread machine — dual kneading blades, rectangular loaf
Temperature-controlled tempering for chocolate work
Domed stoneware baker traps steam for artisan crust at home
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Professional baker's technical reference — formulas, troubleshooting
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Heat oven to 350 degrees F. Microwave 3 oz. chocolate and Cool Whip in medium microwaveable bowl on MEDIUM 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Reserve for later use. Microwave remaining chocolate in large microwaveable bowl 1-1/2 to 2 min. or until chocolate is completely melted, stirring after each minute. Whisk in oil, molasses and eggs until blended. Stir in dry cake mix and ginger. Roll dough into 76 balls, using 1 tsp. dough for each. Place, 1 inch apart, on parchment-covered baking sheets. Bake 8 to 9 min. or just until centres are set. (Tops will be cracked.) Cool on baking sheets 3 min. Remove to wire racks; cool completely. Spoon Cool Whip mixture into resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag: use to pipe about 1 tsp. Cool Whip mixture onto bottom side of each of 38 cookies. Cover with remaining cookies, top sides up, to make 38 sandwiches. Sift icing sugar over sandwiches.