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Preheat oven to 350F Lightly grease or parchment line two baking sheets. To Make cookies:. Cream together shortening, brown sugar, egg in a large bowl. Whisk together cocoa, flour, baking powder, baking soda and salt in another bowl. In a third bowl, mix vanilla and milk. Alternate adding dry ingredients and milk mixture to the shortening mixture, beating until smooth. Drop stiff batter by the 1/4 cupful onto prepared sheets, about 2 inches apart. Bake cookies for 15 minutes, until they are firm to the touch. Cool completely on cooling racks. To make filling:. Beat all of the ingredients together in a medium bowl. Assemble by spreading about 1/4 c filling on half of the cookies and top with the remaining cookies.
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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