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White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Cherry stone liqueur — Aviation, Last Word, Hemingway Daiquiri
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White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Cherry stone liqueur — Aviation, Last Word, Hemingway Daiquiri
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in a large bowl, combine the flour and 1/2 cup sugar; cut in the butter until the mixture is crumbly. knead in cherries, 2/3 cup white chocolate and the almond extract until dough forms a ball. the dough will be pretty crumbly, and requires slight man-handling. shape into 3/4-inch balls. place 2-inches apart on ungreased baking sheets. flatten slightly with a glass that has been dipped in remaining sugar. bake at 325f for 10-12 minutes. remove to wire racks to cool. in a microwave, melt shortening and remaining white chocolate at 70% power for 1 minutes; stir. microwave in additional 10- to 20-second intervals, stirring until smooth. dip half of each cookie into chocolate; allow excess to drip off. sprinkle with coarse sugar and/or edible glitter. place on waxed paper until set. share with friends/self and enjoy!! !