EQUIPMENT: Cutting board, cooks knife, measuring cup, measuring spoons, 2 stainless steel bowls, 1 1/2-quart saucepan, 2 whisks, baking sheet, parchment paper. Place the white and dark chocolates into separate stainless steel bowls. Heat the cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour 1/4 c of boiling cream over […]