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Achievable elevated desserts — laminated doughs, cakes, custards
White chocolate callets — mousse, ganache, decorating
Science-driven American baking — cookies, pies, cakes with precision
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
White chocolate callets — mousse, ganache, decorating
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Beat butter in a large bowl at medium speed with an electric mixer until creamy; gradually add sugars, beating until combined. Add egg and vanilla; beat until smooth. Combine flour, baking powder and baking soda; gradually add to sugar mixture, beating well. Stir in cranberries and chocolate chips. Shape dough into 1 1/2-inch balls; place 2 inches apart on ungreased baking sheets. Bake at 375° for 14 minutes or until golden. Remove to wire racks to cool.