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	<title>chocolate cooking &#8211; Chef Jobs, Chef News, Recipes, Gossip</title>
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		<title>Chemistry of Cooking with Chocolate</title>
		<link>https://chef.co.uk/chemistry-of-cooking-with-cholcolate/</link>
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		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Fri, 11 Dec 2015 23:00:12 +0000</pubDate>
				<category><![CDATA[Features]]></category>
		<category><![CDATA[chemistry of chocolate]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[chocolate cooking]]></category>
		<category><![CDATA[chocolate tempering]]></category>
		<category><![CDATA[nina notman]]></category>
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					<description><![CDATA[Expert chocolate-artist and chef, Nina Notman has been writing about the chemistry of cooking and tempering chocolate. Here&#8217;s her expert take on chocolate manipulation. Armed with a palette knife, thermometer and marble worktop, I discovered for myself how hard an ingredient chocolate is to tame. Under the watchful eye of Bristol chocolatier Zara Narracott, I poured melted [&#8230;]]]></description>
		
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