conversations.from: human
conversations.value: What could be a title for a book about with the genre: Cookbooks, Food & Wine, Desserts?
conversations.from: assistant
conversations.value: A title for this book could be 'Candy Making For Dummies'
conversations.from: human
conversations.value: What is the first three paragraphs for this book?
conversations.from: assistant
conversations.value: Candy Making For Dummies
  W hen my wife, Janet, and I started our candy business, we had no idea where to find answers to basic candy-making questions. We were in the candy business — buying candy and reselling it to our customers — for three years before we actually made any homemade candy. We gradually picked up recipes here and there, but we found no comprehensive source on how to make candy in small batches.
  Over the years, we began to learn a few things about candy making and eventually operated a real candy kitchen where we made several products in public view. But we still wanted more variety in our homemade items. By asking questions, reading what little information I could find, and attending a couple of short candy schools, I eventually learned a great deal more, and my stores now manufacture what's probably the widest assortment of candies in Georgia.
  By measuring carefully and accurately and by using the best and freshest ingredients — I learned long ago not to cut costs by using cheaper ingredients — you'll produce the best candies.
conversations.from: human
conversations.value: What is four more paragraphs?
conversations.from: assistant
conversations.value: Tempering chocolate requires some preparation, even after you've chopped and melted your chocolate. The following sections show you how to keep an eye on cocoa butter and how to adjust your room temperature and humidity to create the ideal tempering conditions.
  Only through tempering can you achieve this proper alignment of the crystals. The process requires that you raise the temperature of the chocolate to at least 110 degrees (115 degrees for dark chocolate). Do not exceed 120 degrees. After you've heated the chocolate to 110 degrees and held it at that temperature for a few minutes, you're ready to cool the chocolate, re-form those crystals, and complete the tempering process.
  Perhaps some elements are easier to control in a business situation than they are at home; nevertheless, temperature and humidity in the chocolate workspace — no matter where that workspace is — are of primary importance. You simply cannot properly temper chocolate and dip chocolate items in an environment that's too warm, too damp, or both.
  I have chocolate production areas that are always 68 degrees and about 40 percent to 42 percent humidity. This percentage of humidity is ideal for chocolate work because you're assured a relatively dry environment. You don't want to work in a damp environment; at least, your chocolate doesn't want to be exposed to such humidity because the moisture can damage the chocolate. At the very least, chocolate exposed to high humidity during the cooling (post-dipping) stage will spot or take on other unattractive characteristics.
conversations.from: human
conversations.value: What is the last four paragraphs?
conversations.from: assistant
conversations.value: Clockwise from left: Pecan Rolls (Chapter 8); Divinity with Pecans (Chapter 8); Pecan Pralines (Chapter 11)
  From top: Easy Raspberry Fruit Jellies (Chapter 10); Donna's Best Fudge (Chapter 9); Opera Fudge (Chapter 9); Basic Marzipan dipped in chocolate (Chapter 10)
  From top: Chocolate Apricots, Chocolate Orange Peels, Chocolate Strawberries, and Chocolate Cherries (Chapter 15)
  From top: Hand-dipped Nut Clusters (Chapter 16); Almond Bark (Chapter 16); Butter Creams Decorated with Sprinkles and Nuts (Chapter 17)