Unveiling the 8 pound loaf of candy.

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... and while the chocolate was still molten I pressed in as many almonds as would fit. This is when the chocolate's temper is put to the test. The loaf is stored at room temperature, so everything is softer and more willing to flow. The thin walls of chocolate along the sides need to retain the outwards pressure as more layers are piled on. Last year, I could have not bothered with chocolate side walls, as the entire bar was kept solid in the refrigerator.

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