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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
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix first 6 ingredients in a very large bowl. Refrigerate mixture for at least 3 hours. Roll mixture into about 1 balls again and refrigerate an additional 1/2 hour. Melt chocolate and paraffin wax together in a double broiler, stirring occasionally with a wooden spoon. When chocolate mixture is melted, dip candy balls into mixture using toothpicks. Let cool on wax paper.