Ingredients
12 cup cocoa
12 cup cold water
2 teaspoons baking soda
23 cup light margarine
13 cup egg white
2 12 cups whole wheat flour
34 cup low-fat buttermilk
1 12 cups sugar
1 teaspoon vanilla
2 (4 ounce) packages chocolate mousse mix
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Preheat oven to 350F. Mix together water, cocoa & baking soda. Set aside. Cream together margarine & sugar. Beat in egg whitess. Add flour, milk, & cocoa mixture. Add vanilla & mix well. Bake in greased & floured 9x13 cake pan 30 minute With fork, puncture top of baked cake and drizzle with kahlua. Cover with saran wrap & rest overnight. Prepare mousse according to package directions. Crumble cake into large pieces. Finely chop Skor bars. In a large glass trifle dish, layer cake, mousse, cool whip, and Skor bars. Repeat. Refrigerate (best served a day or two after making).
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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