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Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Hand-crank butter churn — homemade cultured butter from cream
Cascading chocolate fountain — strawberries, marshmallows, party
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Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Hand-crank butter churn — homemade cultured butter from cream
Cascading chocolate fountain — strawberries, marshmallows, party
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Mix together the peanut butter, powdered sugar, and butter until well blended. You may have to get in there with your hands! After it's well blended, take small pieces and roll them into balls. Set out on parchment paper (or wax paper). After those are done, mix together the chocolate chips and butterscotch chips in a microwavable bowl. Heat in 1-minute increments, stirring in between each minute. As they get more melted, just do 30-second increments so you don't overdo it. The paraffin wax makes the chocolate runnier if you want to dip the balls completely (which I never have any luck with!). However, I usually just take a spoon and drip some chocolate on the top of each one. You also can test out how much of all of those chips you actually need, because I always tend to have leftover chocolate. You'll need to let these sit for a while, maybe an hour or two, to let the chocolate harden. But don't worry, it won't be too hard. They will be soft and delicious! If you have leftover chocolate topping, cover some pretzels or peanut bunches!