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"Regading American vs. European chocolate: I used to work for Lindt, hence my choice to use Swiss chocolate instead of Hershey's. Although there is a difference in the "conching" (cooking process that Mimi referred to, the primary difference between American and European chocolates is in the milk. The pasteurization process in America is substant..."
Nov 4, 2005 on Food.com
"Made this twice. EVERYONE loved it! They all commented on its subtle sweetness BEFORE I told them about the cream cheese."
Dec 1, 2003 on Food.com