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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
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Line the base and sides of a 20cm square cake tin with baking parchment. Place the milk chocolate in a heatproof bowl set over a saucepan of hot water. Bring the water to boil, then take the pan off the heat and allow the chocolate to melt slowly. Once the chocolate has melted, remove the bowl from the saucepan and allow the chocolate to cool to just above room temperature. (If it's too hot, the marshmallows will melt.) Stir in the remaining ingredients and press into the prepared tin. Place in the fridge to chill for 1-2 hours or until set, then cut into fingers or squares to serve.