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  1. hi everyone! long time lurker, first time poster with a quick question. i recently caught a video on Lililoveme Academy's instagram account where he capped his chocolates with what looked like a chocolate coated acetate sheet. has anyone done this before? any tips, or suggestions as to why this would be better or worse than the traditional sealing technique of pour and scrape? (sorry, i thought i'd saved the post but it must have been in one of the stories)
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