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Gathered
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Heat-resistant spatulas for folding, stirring, scraping
Ruby port — cheese pairing, reductions, poaching pears
Professional copper saucepan — ultimate thermal control for sauces
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Heat-resistant spatulas for folding, stirring, scraping
Ruby port — cheese pairing, reductions, poaching pears
Professional copper saucepan — ultimate thermal control for sauces
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Core pears from bottom, leaving stems intact. Peel pears. Cut 1/4 in. from bottom to level if necessary. Place in a large saucepan; add the water, vanilla, cinnamon stick and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until pears are almost tender. Meanwhile, in a small saucepan, combine the sugar, cocoa, cornstarch and cinnamon. Gradually whisk in milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened and bubbly. Cool. Drain pears; place on dessert plates. Drizzle with chocolate sauce.