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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 Line muffin cups with foil liners (foil works best but paper liners or spraying is fine). Melt 1/2 cup of the chocolate pieces in a double boiler (or just a plain bowl set over a pan of simmering water), cool. Whisk vanilla into skim milk and set aside. Whisk flour, baking soda and salt together. Beat flaxseed meal with sweetner and eggs until pale. Add the melted chocolate and stir to incorporate. Stir in the flour and milk mixtures until combined. Fold in the remaining 1 cup of chocolate pieces. Divide batter among the muffin cups and bake until a tester comes out clean, about 20-25 minutes. *You can use 1 cup of flaxseed meal and 3 tablespoons of coconut oil for a lighter texture