All chocolate should be properly wrapped and stored in a cool, dark place.
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Q42: Baking chocolate is chocolate liquor that has
Q43: Ingredients in candy other than sugar, such
Q44: During conching the chocolate's characteristic flavor and
Q45: All candy production involves heating, cooling, and
Q46: Definition choices:
Q48: The smoothness of caramels is due to
Q49: Brittle candies may result when confectionery solutions
Q50: Milk chocolate candy bars were first produced
Q51: Tempering chocolate makes it more resistant to
Q52: Bloom is used to coat food with
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