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Cook the Book: 'Chocolate Holidays'
mmmmm...anything dark, rich & silky. Nothin' finer!
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That *is* odd. I thought you generally want the fats and liquids to be very cold when making any kind of scone, biscuit, pastry, etc. Wonder if she specifed a cold egg to cool down the mixture, since it calls for hot melted (rather than cold) butter. Does that sound plausible? Any other ideas?