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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
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
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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
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
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Break the chocolate into pieces and melt in a bowl over gently simmering water. Mix the butter into the hot coffee and stir into the melted chocolate off the heat. Drain the alcohol from the raisins and stir them into the chocolate mixture. Add the nuts and cookie pieces and stir very gently until all ingredients are just coated with chocolate. Spoon into a lightly buttered 23cm springform pan, cover lightly when cool and refrigerate for 12 hours. To serve sprinkle lightly with a little extra confectioners sugar and cut into small wedges. If serving as a dessert, garnish wedges with berries.