May 26, 2009
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6 comments:
maybe it was to hot for chocolate rog
weld it back
i'm gonna make it stronger than ever and this time i'll use 85% Lindt quality chocolate, with no milk added =)
No mater what chocolate you use, just temper it properly: http://en.wikipedia.org/wiki/Chocolate#Tempering
I forgot, to mention, darker chocolates really are harder and can withstand greater temperatures, but they are too brittle and shatter easily.
I always wanted to know what kind of quality craftmanship went in to Rog, but then again, I guessed their bikes were never intended for tricks.
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