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June 13, 2008


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Oh, please don't feel bad about forgetting my extra chocolate marshmallows - it's no problem - and you are doing a great job! (And those chocolate marshmallows are fantastic!)


Perhaps the paprika issue might be solved by brushing the tops of the finished truffles with just the absolute lightest coating of edible paraffin, then sprinkling the paprika on top while it's half-dry? This is the voice of experimentation speaking, not the voice of experience, just FYI.

Also I know they successfully pull off the paprika at Vosges chocolates, although I don't know how--would it be bad candymaker ethics to ask them the secret?

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