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Chocolate Basics Part 3 of 3 – Melting and colouring your own chocolate!
Your candy melt & chocolate questions answered – How to melt and thin your candy melts for perfect piping and dipping, storing and colouring your own chocolate.
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I’d love to see pics of your cakes and cake pops on ANY of the above — You all know how mine turn out — now show me YOUR creations!
Music: “Happy Harry” by Lincoln Grounds / Michael Pearse via Audio Network
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Rich, dark chocolate oozing from warm-from-the-oven cake: You probably know and love this restaurant favorite -- it's one of the most special desserts around. But do you know how easy it is to make these little cakes...
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Sarah demonstrates how to make pate a choux, a classic pastry that’s used for these incredibly sweet and elegant puff pastry cream puffs. This is the perfect make ahead dessert for the holiday’s that’s so impressive ...
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With only 4 ingredients, this incredibly warm and chocolaty dessert is sure to impress your friends and family, so incredibly delicious and a cinch to make. Recipe: Subscribe for more easy and delicious recipes: M...