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Joon stirring the Pecan Praline mixture.
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Chocolate Pecan Praline mixture cooling down.
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Team D quickly scooping their cooled Pecan Praline mixture.
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Team C also scooping their cooled Yankee Praline mixture.
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Yankee Pralines being scooped to set.
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Chocolate Nut Fudge poured onto marble surface.
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Professor Hoffman demonstrating how to mix fudge.
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Fudge being mixed until it loses its shine.
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Chopped walnuts added to the Chocolate Nut Fudge.
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Team B cutting cooled Orange Caramels.
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Finished products including Halvah from last week.
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Plating for Salted Butter Caramels and Pecan Pralines.
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Plating for Chocolate Nut Fudge and Pistachio Halvah.
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Plating for Orange Caramels and Yankee Pralines.
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Ginette (Chef of the Day) Tempering Dark Chocolate for the Mint Meltaways
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Team B Tempering Milk Chocolate for the Peanut Butter Meltaways
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Tarun Tempering Milk Chocolate for the Green Tea Meltaways
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Joon Tempering Dark Chocolate for the Praline Meltaways
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Professor Hoffman Demonstrating how to slice the Meltaways
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Professor Hoffman demonstrating how to cut the Rose Turkish Delights
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Dusting the knife with the 10x Sugar and Cornstarch mixture, to slice the Rose Turkish Delights
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Before Slicing the Orange Almond Turkish Delights
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Cutting Pieces of Peanut Butter Meltaways
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Peanut Butter Meltaways
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Team D Slicing and Coating the Praline Meltaways
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Before Coating the Orange Almond Turkish Delights with the 10x Sugar and Cornstarch Mixture
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Coating the Green Tea Meltaways with the 10x Sugar and Cornstarch Mixture
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Coating the Rose Turkish Delights with the 10x sugar and cornstarch mixture
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Felipe Coating the Orange Turkish Delights in the 10x Sugar and Cornstarch mixture
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Packaging the Rose Turkish Delights and the Praline Meltaways
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Display Plate of the Orange Almond Turkish Delights
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Display Plate of the Peanut Butter Meltaways
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Display Plate of the Green Tea Meltaways
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Display Plate of the Rose Turkish Delights
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Display Plate of the Mint Meltaways
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Display Plate of the Praline Meltaways
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Displaying All The Confectionery Sweets (Except the sesame halvah)
