Kelley's Cooking Tips ===================== * Use a potato or vegetable parer to make chocolate curls for decorating cakes and pies. You can use bars of semi- sweet or bitter chocolate. The chocolate should be at room temperature or even very slightly warmer. You can adjust the thickness and length of the curls by the pressure of your strokes. * Fudge won't "sugar" if you add a dash of Cream of Tartar to it. * For moist brownies, let them cool completely before cutting so no moisture is lost. * When baking a chocolate cake, don't use flour to "dust" the pan. Use cocoa instead. This way, the white flour "dust" won't cling to the sides of the cake.
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