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        <title><![CDATA[@Mark Lewis - Blogs]]></title>
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                <title><![CDATA[Any experience using Chocoley Couveture for molded bon bons? - @mark-lewis]]></title>
                <link>https://forums.thechocolatelife.com/mark-lewis/blog/346/any-experience-using-chocoley-couveture-for-molded-bon-bons</link>
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                <description><![CDATA[Recently, I had a terrible experience using Chocoa brand chocolate for mold shells. Although, it the taste is similar to Cacao Barry, it didn't crystalize properly (even after several tests).I noticed Chocoley has a couveture chocolate, but I'm not familiar with it? Does anyone have experience with their line of chocolates?]]></description>
                <pubDate>Thu, 15 Sep 2011 17:27:46 -0600</pubDate>
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