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White chocolate callets — mousse, ganache, decorating
Pure vanilla extract — everyday baking, custards, frosting
Pure peppermint — candy canes, peppermint bark, hot chocolate
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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White chocolate callets — mousse, ganache, decorating
Pure vanilla extract — everyday baking, custards, frosting
Pure peppermint — candy canes, peppermint bark, hot chocolate
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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pour the chips, condensed milk and vanilla into a medium saucepan. put the pan on the stove and turn the heat to low. (stir occasionally while you prepare pan). butter an 8-inch round cake pan with softened butter. (i found it easier to remove from the pan if you lined bottom with parchment paper and buttered the sides). cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan. stir the chips and milk until they melt together, about 3 minutes. stir in pistachios and dried cranberries. scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. let it be all bumpy on top. if the fudge moves the can off center, move it back in place. cut the red cherries in half with scissors and the green cherries into quarters. use the green pieces to make leaves and the red to make holly berries. decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with pistachios between the sprigs. put the fudge in the refrigerator and chill until firm (about a half hour). remove the can from the center, then loosen the sides and bottom of the fudge with a spatula (you won't need to do this if you took my advice about the parchment paper!). cut the fudge into thin slices to serve.