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Achievable elevated desserts — laminated doughs, cakes, custards
Premium French chocolate — ganache, truffles, professional pastry
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Achievable elevated desserts — laminated doughs, cakes, custards
Premium French chocolate — ganache, truffles, professional pastry
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper. With a hand mixer, blend together the banana, almond butter, apple butter, vanilla extract, baking soda, cinnamon, and salt. Add in almond flour and chocolate chips and stir to combine. Using a 1 1/2" ice cream scoop, scoop dough into even scoops and place on prepared baking sheet. Bake for 11-14 minutes or until cookies are slightly golden on top. Remove from oven and allow to cool slightly before removing from pan. Again, these are soft so if you remove too soon you'll have a soft cookie crumb mess.