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Make Your Own Nutella, Use It for the Best Chocolate Chip Cookies Ever

From the new cookbook, Making Chocolate: From Bean to Bar to S'more Some recipes are happy accidents: a spice added by mistake might wake up a tired braise, a little extra butter or cream can coax more flavor out of poultry or eggs, adding ingredients in an odd order might mean the difference between a dense cake and soft, layered baked mousse. But at San Francisco’s Dandelion Chocolate, a company known for its exacting sourcing, processing, and presentation, accidents are rare.
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