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Achievable elevated desserts — laminated doughs, cakes, custards
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
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Achievable elevated desserts — laminated doughs, cakes, custards
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
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Preheat oven to 325°F. Grease and line an 8 inch cake pan with parchment paper. Gently heat 1/4 lb chocolate, butter, sugar and milk over low heat until smooth. Transfer to a bowl and let cool for 15 mins. Whisk in flour, vanilla extract and eggs. Transfer to prepared pan and bake for about 1 hour 45 mins. Let cool in pan. Meanwhile, to make the white chocolate ganache, bring cream to a boil in a medium saucepan then remove from heat. Add remaining chocolate and stir until smooth. Chill, stirring occasionally, for about 30 mins or until thick and spreadable. Place cake, top-side up, onto cake stand. Spread white chocolate ganache over cake and decorate with fresh roses, if desired.