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Mike Bates
 
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Default Chocolate shell

Hello all,
I'm looking for a good recipe for hard chocolate, like when it cools
to room temperature it is close to as hard as a hersheys bar. I have
unsweetened chocolate to work with (and sugar, eggs, etc...) I'm going
to try layering this on top of creme brulee in place of the sugar
topping. Thanks in advance!
 
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