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Old 03-29-2006, 02:11 PM   #11
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Join Date: Aug 2004
Location: Raton,NM, USA
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I think it would be alot easier to make clusters melt your chocolate stir in nuts drop by whatever size spoon fulls on wax paper and chill.If you want to make tiny bite size clusters just chop the nuts abit and make tiny clusters

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Old 03-31-2006, 10:24 AM   #12
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Location: Northern New Mexico
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ohmygawdmyrt, I have a glorious mess in the kitchen. A few days ago I made some caramel with fresh from the udder, cream. That turned out so well I was prepared to stop the experiments right there. But this morning I toasted some almonds and pecans and tempered about one pound of dark chocolate. It took me a bit to get on about the best temperature to coat the dippers, and at the end I quit dipping and started dumping things in the bowl of chocolate. But I have a good supply of coated almonds, caramels and 8 turtles!

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