A complete kit that will teach you to temper your own chocolate, make homemade caramel and fill a chocolate mold!
- belgian couverture chocolate- shelf-stable ingredients for caramel recipe- recipe card- polycarbonate diamond-shaped chocolate mold- piping bagsYou will also have access to an online demo of the recipe, to support you on your chocolate-making journey!
Refrigerated ingredients required:- heavy cream- butter
Tools required: - Microwave- thermometer- heavy-bottomed saucepan- Microwave-safe plastic bowl- Rubber or Silicone spatula- Bench scraper (recommended)
Yield: 21 Bonbons
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