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Broc, Switzerland - 12/13/2013: Before being enrobed with a layer of chocolate, the praline filling is extruded through 25 holes. Credit: Niels Ackermann for the New York Times
Broc, Switzerland - 12/13/2013: Before being enrobed with a layer of chocolate, the praline filling is extruded through 25 holes. Credit: Niels Ackermann for the New York Times