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Specialized forks for dipping truffles and enrobing bonbons
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Aromatic finishing oil — pasta, risotto, eggs
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Specialized forks for dipping truffles and enrobing bonbons
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Aromatic finishing oil — pasta, risotto, eggs
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Place chocolate morsels in double boiler; bring cool water in bottom pan to boil. Reduce heat to low; cook until chocolate melts. Remove from double boiler. Beat egg yolks until thick and lemon colored. Gradually stir in 1/4 chocolate to yolks; add to remaining mixture, stirring constantly. Add butter, sugar and mint extract. Beat at medium speed until butter melts and mixture is smooth. Cover with paper towel and let stand in cool, dry place for 1 hour. Shape into 1/2-inch balls. Chill until firm. Melt chocolate candy coating. Dip each ball, shaking off extra. Place on waxed paper. Chill until coating has hardened. Melt vanilla coating. Drizzle balls with vanilla coating.