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IF YOU MAKE THIS CHOCOLATE ONE YOU NEED TO FLOOD IT LIKE AN-OVER-FLOWING GEL , OR THE GELL WILL PULL AWAY FROM THE CHOCOLATE AS IT DRYS . ALSO IT MUST BE USED ON A BUTTERCREAM FROSTED CAKE , AS SOON AS YOU CAN HANDLE IT , TO PREVENT THE GEL FROM PULLING AWAY ,THIS IS--->>> ONLY FOR THE>>> CHOCOLATE <ONE!
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