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Premium bread machine — dual kneading blades, rectangular loaf
Temperature-controlled tempering for chocolate work
Domed stoneware baker traps steam for artisan crust at home
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Professional baker's technical reference — formulas, troubleshooting
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Premium bread machine — dual kneading blades, rectangular loaf
Temperature-controlled tempering for chocolate work
Domed stoneware baker traps steam for artisan crust at home
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Professional baker's technical reference — formulas, troubleshooting
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Preheat oven to 350F Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of bowl often. Sift in cornstarch or rice flour and blend well. Sift in all-purpose flour and salt; mix until dough comes together. Stir in vanilla. Spoon large teaspoonfuls of cookie dough onto ungreased cookie sheets (or parchment-lined baking sheets), leaving 2 inches in between cookies. Press triangle of chocolate bar into centre of each cookie and bake for 18-20 minutes, until bottoms brown lightly. Remove from cookie sheet to cool.