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« Pescado Veracruzana & Arroz Blanco | Main | Cranberry Oatmeal Cookies »

November 09, 2006


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The Dining Diva

Hey, great suggestion Julie. I usually use the old hammer trick on piloncillo, but it would probalby work just as well on chocolate


A weird suggestion for breaking up the mexican chocolate: I've had good luck putting it in a ziploc freezer bag, and whacking it with a hammer on the back porch.....sometimes if I have time, I'll freeze it for awhile...makes it more brittle. Hey, I'm lazy.

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