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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 350. Line cookie sheets with parchment paper or coat with nonstick spray. In a medium bowl, cream Honey and Butter until light and fluffy (about 2 minutes). In another bowl, combine Flour, Cocoa and Baking Soda. Beat dry ingredients into honey-butter mixture (batter will be very stiff and sticky). Place Non-Pariels or Jimmys in another bowl. Scoop dough and shape into 1-inch balls, then gently roll in candies to coat. Place balls on prepared cookie sheet and gently press one Chocolate Kiss into center of each cookie (yes, Kisses will keep their shape! ). Bake 10 minutes or until golden brown (it's hard to see the color of the cookies; I just took mine out after 10 minutes and they were perfectly baked). Remove from cookie sheet and cool on rack. NOTE: My cookies have been out of the oven for a couple of hours and while the Kisses kept their shape, they are very soft to the touch; it may be because I used the 'truffle' type Kiss with a soft center, versus a solid chocolate kiss.