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Milk chocolate callets — ganache, bonbons, coating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Global weeknight cooking — bold flavors, efficient technique
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Milk chocolate callets — ganache, bonbons, coating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Global weeknight cooking — bold flavors, efficient technique
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cover 2 baking sheets with waxed paper; set aside. combine cereal and pretzels in large bowl; set aside. place butter, peanut butter and chocolate chips in bowl. microwave 45 seconds; stir. continue microwaving 15-45 seconds or until butter and chocolate are melted. stir until smooth. immediately pour chocolate mixture over cereal in bowl; stir until well coated. spread mixture evenly in single layer on prepared baking sheets. refrigerate 20 minutes to set. break into bite-sized pieces; divide mixture between 2 large resealable plastic food bags. pour 1/2 cup powdered sugar into each bag; seal bags. shake bags until mixture is well coated. place 1/2 cup chocolate pieces in each bag; seal bags. carefully shake to distribute chocolate pieces. spoon mixture into ice cream cones, if desired. store mixture in resealable plastic food bags or container with tight-fitting lid in refrigerator up to 4 weeks.