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The Chocolate Book

The Chocolate Book

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Publicado porHeidi Walter
A Simple Chocolate Treasure Chest of 135 delicious chocolate dessert recipes from the culinary cooks of 100 years ago. Includes a history of chocolate through the ages that is charming, enlightening and well worth reading
A Simple Chocolate Treasure Chest of 135 delicious chocolate dessert recipes from the culinary cooks of 100 years ago. Includes a history of chocolate through the ages that is charming, enlightening and well worth reading

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Categories:Types, Recipes/Menus
Published by: Heidi Walter on Nov 24, 2010
Copyright:Attribution Non-commercial

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11/07/2011

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Stir to a paste the whites of seven eggs, three-fourths a
pound of sifted sugar, one-half a pound of almonds pounded
very fine, and two ounces of grated Baker's Chocolate. Have
ready wafer paper cut round, on which lay pieces of the
mixture rolled to fit the wafer. Press one-half a blanched
almond on each macaroon and bake in a moderate oven (350º).

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