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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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In a food processor, grind the candy canes until the become the texture of sand. Pour the candy onto a small plate. Wet the rim of 2 martini glasses with water and roll the edge of each glass into the candy canes. Set aside. Fill a cocktail shaker with ice and pour in the vodka, Irish cream, Kahlua, creme de cacao and peppermint Schnapps. Put the lid on and shake vigorously for 15-20 seconds. Swirl the inside of the 2 glasses with the chocolate syrup and strain the contents of the cocktail shaker between the two. Enjoy!