<http://webisa.webdatacommons.org/194895927>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<chefeddy.com> .
<http://webisa.webdatacommons.org/prov/495360838>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/194895927> .
<http://webisa.webdatacommons.org/194895927>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/prov/152233359>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/194895927> .
<http://webisa.webdatacommons.org/prov/74658531>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/194895927> .
<http://webisa.webdatacommons.org/194895927>	<http://www.w3.org/ns/prov#value>	"However when making molded chocolate, chocolate decorations, dipping chocolates, truffles or cookies or other items which require the chocolate to harden to a beautiful sheen, there is no other way but to temper chocolate." .