Unveiling the 8 pound loaf of candy.

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The base was made using a bread pan for the mold. I decided to do something a little strange to this layer. The base takes a lot of abuse. If it is too soft it will collapse under the weight. If it is too brittle it will snap at the slightest twist. A large amount of granulated sugar was mixed in to improve the stability. Four ounces of sugar were blended into the eight ounces of chocolate. The result was thermally stable and had a forgiving amount of flex. Its texture was a little strange, most similar to a nonpareille.

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