Word: flourless
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Dates: during 1988-1988
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...chocolate, which he perfected while working at the Four Seasons. It is a blend of semisweet chocolate, corn syrup and water that solidifies in any shape it has been sculptured into. The stuff tastes like a Tootsie Roll, but its durability was the key to Kumin's perfection of flourless cakes. He constructs artful boxes of modeling chocolate and fills them with rich puddings or mousses...