In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

It is very important to have a chocolate thermometer -- something that goes below 100 degrees!,Blow up balloons to desired size, make a knot in the top, and set aside.,Place 2/3 of the chocolate in the top of a double boiler.,Do not boil the water, or even have it on simmer, just keep it hot.,Stir the chocolate every few minutes.,The chocolate temperature needs to rise above 105 degrees, but keep in mind, it may burn at 200.,When the chocolate has melted, remove from heat.,Stir in remaining chocolate.,Stir again, and when all has melted, return top of double boiler to bottom.,Regulate heat to maintain a chocolate temperature of 88-90 degrees.,Spoon 1/2 teaspoon or less of chocolate onto the parchment, making sure you allow space for each bowl, this will form discs for the bowls to "land" on.,Dip the balloons, one at a time in the chocolate, covering as much as you want the bowl to be.,______,When they are cool and hardened, make a tiny hole below the knot to SLOWLY release the air.,In my experience, the balloon still sticks to the chocolate, and I was not able to "peel it away". What I have done, is to make a tiny slit, just below the knot, and pour a tiny amount of tepid water into the balloon. The balloon suddenly, but cleanly, releases.,Any repairs, can be made with more warm, tempered chocolate.,Set aside in a cool dry place until you are ready to use them. They do not need to be refrigerated. I put mine in the guest bedroom on the dresser, away from Lizzie Borden (the cat).
Place each on the individual discs.

Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks,Prepare a grill or large grill pan for high heat.,Bring the ginger, sugar and 1/4 cup water to a simmer in a small saucepan.,Cook on medium-low for 10 minutes.,Let cool completely at room temperature, at least 30 minutes.,Meanwhile, brush the peach halves all over with the butter.,Place them cut-side down on the grill, and grill until very charred, about 5 minutes.,Flip the peaches, and grill until the rounded side is charred in spots and the peaches are tender but not falling apart, about 5 minutes.,Transfer to a plate to cool completely, about 20 minutes.,Put the cooled peaches, preserves, 1/2 cup of the almond milk, lemon juice and a small pinch of salt in a blender.,Strain the cooled ginger syrup into the blender, pressing the ginger pieces in the strainer with the back of a spoon to extract as much flavor as possible; discard the ginger.,Puree the peach mixture until completely smooth, scraping down the sides of the blender partway through if needed.,Transfer the mixture to a large liquid measuring cup with a pouring spout.,Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand).,______,Freeze until solid, 5 hours to overnight.,When ready to serve, put the remaining 1/2 cup almond milk in one drinking glass and the almonds in another.,Unmold the ice pops, and dip the top of each into the almond milk, then into the almonds.,Serve immediately.
Insert the sticks.

Bake cake according to directions in 9 x 13-inch greased and floured pan.,Remove cake from pan and cool.,Wash pan and replace cooled cake.,Spread 2 cans pie filling over cake.,Spread Cool Whip over filling.,______,Serve cold.

Chill in refrigerator at least 2 hours.

