This Instructional E-book is 12 pages and has 34 pictures. I
will show you (with detailed instruction and pictures) the
recipe, ingredients, equipment, how to calibrate a thermometer, and detailed step by step instruction on how to
make the caramel.
You will then learn how to properly melt chocolate and dip
the pretzels in the caramel and in chocolate. I will share
various tips with you such as how to avoid blooming (getting
white streaks in your dipped chocolates).
Be sure to enter your e-mail address when ordering.
Cost$ 8.95
This Instructional E-book is 15 pages and has 44 pictures. I
will show you (with detailed instruction and pictures) the
recipe, ingredients, equipment, how to calibrate a thermometer, and detailed step by step instruction on how to
make fondant.
You will then learn how to properly melt chocolate and dip
the fondant centers in chocolate to make the finished almond
ball. I will share
various tips with you.
Be sure to enter your e-mail address when ordering.
Cost$ 8.95
This Instructional E-book is 14 pages and has 45 pictures.
This cherry cordial has a creamy melted center. I
will show you (with detailed instruction and pictures) the
recipe, ingredients, equipment, how to calibrate a thermometer, and detailed step by step instruction on how to
make fondant and wrap the cherry.
You will then learn how to properly melt chocolate and dip
the fondant centers in chocolate to make the finished cherry
cordial. I will share
various tips with you and packaging ideas.
Be sure to enter your e-mail address when ordering.
