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Specialized forks for dipping truffles and enrobing bonbons
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Aromatic finishing oil — pasta, risotto, eggs
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Specialized forks for dipping truffles and enrobing bonbons
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Aromatic finishing oil — pasta, risotto, eggs
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Pour bag of sweetened coconut into food processor. Pulse until turn into fine crumbs. Add soften butter. Pulse until combined. Add sweetened condensed milk and almond or vanilla extract. Pulse until sticky dough is formed. Slowly add powdered sugar until dough forms a ball. Chill dough until it is easy to roll (about 1 hour in freezer). Use melon baller or small cookie scoop to form dough into balls return to freezer and freeze balls overnight. Melt chocolate almond bark. Dip truffles. Place on wax paper to cool. NOTE: these will keep in the freezer for six months and are wonderful gifts for the holidays or special occasions.