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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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In mixing bowl, combine sugar, butter and egg. Blend well. Stir in flour, cocoa, salt and baking powder. Chill dough (at least 1 hour). Divide dough into 4 equal parts. Shape each into roll 3/4-inches in diameter. Place each roll 4-inches apart on ungreased cookie sheet. (Use 2 cookie sheets.) With fork dipped in flour, flatten each roll to 1/4-inch thickness.