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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. Spray an 11 x 17-inch pan (or cookie sheet) with Pam non stick cooking spray. Combine flour and baking soda in bowl and set aside. Cream butter (or margarine) with sugar. Add eggs one at a time. Alternately stir in raisins and flour mixture. Fold in remaining ingredients (dates-walnuts). Spread evenly in prepared pan. Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool and then cut into bars.