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Science-driven American baking — cookies, pies, cakes with precision
Roasted cacao pieces — baking, granola, mole, trail mix
Italian cream cheese — tiramisu, pasta, risotto finishing
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Science-driven American baking — cookies, pies, cakes with precision
Roasted cacao pieces — baking, granola, mole, trail mix
Italian cream cheese — tiramisu, pasta, risotto finishing
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Lightly grease a 9-inch round, pie pan. Add seeds and dates to bowl of food processor and pulse until seeds are finely ground and mixture holds together when pressed. Press nut and date mixture in an even layer on bottom and up sides of the pie pan. Place crust in the refrigerator. Scoop avocados into the clean bowl of food processor and add cacao, honey, vanilla and salt. Process, scraping down sides of bowl, until mixture is combined and smooth, about 3-4 minutes. Scrape chocolate mixture into crust, spreading into an even layer. Top with fresh fruit and refrigerate, covered, for at least 1 hour. Serve chilled or at room temperature.