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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
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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
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Preheat oven to 375° F. Combine flour, baking soda and salt in a small bowl. Beat butter, shortening, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoonfuls onto ungreased baking sheets, or sheets lined with parchment paper. Bake for 9 to 11 minutes or until golden brown. At the halfway point (about 5 minutes), switch sheets from top to bottom rack (and visa versa) and then rotate each sheet, so that the area of the sheet that was originally at the front of the oven is now at the back. Basically you're just making sure that the cookies get to experience the top, bottom, front and back of the oven during cooking time, which will ensure that all cookies are the same color and level of done-ness. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.