Experimental chocolate recipe. A snack that understands the chemical principle and is easy to make.
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Recipe
A delicious chocolate snack made with knowledge of chemical principles. "Chemistry" is hidden in making sweets. The reason why it has a browned color and puffiness is all due to chemical principles. If you understand the principles hidden in each sweet, you will understand the reason why it tastes good, and you will enjoy making sweets more. The theme of this book is chocolate. Why is the smooth melting in the mouth and rich deliciousness that you will become addicted to after eating it. In this book, you will learn the chemical principles of making chocolate and sweets, and why it is created. In this book, you will learn about the chemical principles of making chocolate and sweets, and why it is made as if you are experimenting with it. In this book, you will learn about the chemical principles of making chocolate and sweets, and why it is made as if you are experimenting with it. In this book, you will learn about the chemical principles of making chocolate and sweets, and why it is made as if you are experimenting with it. The recipes that are published are easy to understand and the tips for making sweets. The recipes that are published are from sweets tasting chocolate itself to baked sweets, mini sweets that are easy to distribute, a lot of whole cake stuttering. The basics of making sweets and chocolate that is the main ingredient are also introduced in an easy-to-understand way. In the column, there are recipes and wrapping ideas that can be made easily using commercially available sweets. There are also recipes that can be used as ingredients in an easy-to-understand way. The tips are explained with pictures.