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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
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Layer 1: Blend butter, flour, and pecans together. Spread in a 9 x 13 inch dish. Bake till brown at 375 degrees. Layer 2: Beat cream cheese and powdered sugar till smooth. Add in 1 c. of Cold Whip. Spread over first layer while hot. Layer 3: Make pudding as directed and spread over 2nd layer. Spread remaining Cold Whip on top. Chill!