half sphere moulds. Melt 300g/10½oz of the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Melting the chocolate over a ...

lead brewer at Schilling Beer Co. “The malts range from toasted bread to sticky caramel and toffee to light and dark chocolate and finally coffee and roast-slash-char notes.” All malt gets ...