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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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Finely chop chocolate pieces in food processor. Heat butter to 110 degrees. With processor running, add butter and hot whipping cream to chocolate pieces. Continue processing for 1 minute. Stir in creme de cacao. Pour into bowl and chill overnight. Next day shape into 3/4 inch balls and roll in sprinkles or pecans. Freeze 1 hour or until firm. Refrigerate until ready to serve.