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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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Cream butter or margarine and sugars until fluffy. Add baking soda and salt, then mix. Add eggs and vanilla and beat until just incorporated. Add flour and mix until well blended. Add chocolate chips and m&ms. Pour batter into an even layer in a greased 13 x 9 baking pan. Bake in a preheated 350-degree oven for about 25 to 30 minutes or until a toothpick inserted in the middle comes out clean (they should be dark golden brown). Let bars cool completely before cutting.