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Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Hand-crank butter churn — homemade cultured butter from cream
Cascading chocolate fountain — strawberries, marshmallows, party
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Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Hand-crank butter churn — homemade cultured butter from cream
Cascading chocolate fountain — strawberries, marshmallows, party
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Preheat oven to 350F Combine flour, baking soda and salt in a small bowl. Set aside. Beat peanut butter, butter, brown sugar, granulated sugar and vanilla in a large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chunks and peanuts. Drop by rounded tablespoon onto ungreased baking sheets; press down slightly. Bake for 9-12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.