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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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Use pulsing action to process flour, cream cheese and butter in food processer until mixture is well blended and pulls away from side of container. Shape dough into ball; flatten slightly. Wrap tightly with plastic wrap. Refrigerate 1 hour. Heat oven to 425 degrees F. Mix all remaining ingredients except chocolate syrup in large bowl until blended. Roll out dough to 13-inch round on lightly floured surface. Use to line 9-inch tart pan with removable bottom; trim edge of pastry. Fill crust with pumpkin mixture. Bake 40 to 45 min. or until knife inserted in centre comes out clean, reducing oven temperature to 350 degrees F after 15 min. Cool completely. Run knife around pie to loosen from rim of pan; remove rim. Drizzle chocolate syrup over pie just before serving.