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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
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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
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Preheat oven to 350F degrees. In a large bowl, cream margarine, vanilla, and sugar until fluffy. Beat in eggs one at a time. In another bowl, sift together flour, oats, salt, and baking soda. Add dry ingredients alternately with mashed banana to the creamed mixture. Do not overmix. Fold in chocolate chips. Spoon batter into well greased muffin tins and bake for approxamitely 25 minutes.