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Chocolate Easter Eggs - heat

Misc.

This is a lovely recipe, but those who live in warmer countries will find that
refrigeration is an important step in being able to mould the eggs. At room
temperature in an Australian autumn the mixture will be an egg-shaped puddle.
When refrigerated, the creme-mixture will actually form a shape and hold it.
Thankyou.


MsgID: 18602
Shared by: LizAnn
In reply to: Recipe: Chocolate Easter Eggs
Board: Crafts and Hobbies at Recipelink.com
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