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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
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cream magarine and brown sugar together, till soft and. creamy. Add vanilla essence, pecan nuts and cornflakes, mix. add dry ingredients and make dough. Drop teaspoonfulls onto a greased baking sheet and bake at 180 degrees celius for+- 15-20minutes. Remove from oven and drizzle with melted chocolate,. finally sieve icing sugar over. Once u pop one into your mouth, u don't want to stop. ENJOY!