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  1. Hi, I’ve got a collection of decently fine wine, and my storage room/cellar will get up to 68 degrees Fahrenheit on really hot days. it drops down to 60-64@night after hot days, and will stay around just 60 during the summer on average as long as it does not get too hot. my question is if this will be a problem, since the temp only rises for a short time, I think the bottles stay around 60degrees? any advice or experience? thanks for your time.
  2. Hi there, Is it sufficient to use a whisk to combine cream and chocolate to create a ganache. Or must it be emulsified with a stick blender for optimum result? Thank you
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