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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 325 F. Line two baking sheets with parchment paper or a Silpat mat. Set aside. In a large bowl add flour, baking soda and salt; set aside. In large bowl, cream avocado, sugar and brown sugar until light and fluffy. Beat in eggs and vanilla extract until smooth. Gradually add flour mixture; mix until combined. Stir in chocolate chips Drop by well rounded teaspoons onto ungreased cookie sheets, spacing them at least an inch apart. Bake 8-10 minutes until lightly golden brown. Let the cookies cool on the cookie sheet for about 3 minutes, then let them cool completely on a cooling rack.