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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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In bowl, combine flour, baking powder and salt; set aside. Over hot (not boiling) water, melt 1 cup mint morsels, stirring until smooth.* In bowl, beat butter and sugar until creamy. Add melted mint morsels and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup mint morsels. Wrap dough in plastic wrap; freeze until firm. Preheat oven to 350°. Shape dough into 1-inch balls; coat with confectioners sugar. Place on ungreased cookie sheet. Bake 10 to 12 minutes, until tops appear cracked. Let stand 5 minutes on cookie sheet. Cool completely.