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Homemade Chocolates With Gianduja And Caramelized Almond Filling

The best thing about making chocolates at home is the leftover melted chocolate, which obviously it would be a crime not to spoon. The key disadvantage is that you end up with chocolate all over the place - up to your elbows. Or maybe it's just me. I've also never been able to eat ice cream in a cone without ...
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