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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
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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
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Preheat oven to 400*F. Line 4 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt; set aside. Using an electric mixer on medium speed, cream together the butter, brown sugar, and vanilla until light and fluffy, 1 1/2-2 minutes. Scrape sides of bowl down once or twice. Add the egg and blend about 30 seconds more. Scrape sides of bowl. Add 1/3 of the flour mixture and mix on low speed 5 seconds; scrape bowl. Add the buttermilk and mix 5 seconds. Add the rest of the flour mixture and mix until just blended; scrape bowl. Add the chocolate chips just to incorporate, 5-8 seconds. Drop dough by generously rounded tablespoons 2" apart on the cookie sheets. Bake until light golden around edges and centers are slightly puffed, 11-12 minutes. Allow cookies to cool completely on the sheets; then store in an airtight container for a day or two.