Typically, it takes her about four to seven trials to nail a new flavor, settling on the right percentage of cacao in the chocolate she's using, for instance, and adding more or less of each ingredient.

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They sampled beef aged 7, 14, 21, 28 and days and older before determining that four weeks was the magic number, when the concentrated flavor is at its peak and has not begun to decline, so all their dry aged beef is 28 days old.

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