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I can't have it, Steve. I need help catching it. I don't mind.

To make a chocolate mousse, I need to make a hard caramel. This is just coat sugar. That's it.

I've got it for 4 minutes. The great thing about it is once it cools, it becomes hard and nice and crackly.

It's really, really hot.

I build a ring, and then I have to build a second ring that's ever so slightly smaller than that first ring.