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Preheat oven to 325°F. Combine and set aside: crackers, nuts, chips and baking powder. With electric mixer, beat egg whites till frothy. Slowly beat in sugar a bit at a time until all in and egg whites are glossy and almost as stiff as for angel cake. Fold in cracker mixture, gently but well. Pour into ungreased 9-inch pie pan. Bake at 325° for 25-30 minutes. Cool completely. Topping: While pie is baking, combine Dream Whip, cocoa and sugar in mixing bowl; add milk, blend well. Place bowl in fridge while pie bakes. Once pie is cool, whip topping to stiff peaks. Spread on pie leaving 1-inch band around edge (for looks). Sprinkle with chopped nuts, or shaved chocolate. Chill overnight.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse