Archive-name: food/chocolate/faq Posting-Frequency: monthly Last-modified: 23 Jan 1998 Version: 3.3 THE OFFICIAL REC.FOOD.CHOCOLATE LIST OF FREQUENTLY ASKED...

Does anyone have any recommendations as far as books on chocolate? I am looking for something that gives good foundation info, as well as giving...

I have been researching tempering techniques and wanted to ask some of the experts here (Alex :-) ) what your favorite (and most reliable for results) way...

Eat it and your willy will turn to chocolate and fall off, too.

OK, here's the deal. My plan was to make Basic Chocolate Ice Cream. Ingredients: 8oz baking chocolate 3 cups light cream 1/2 cup sugar The chocolate was...

Chocolate must be outlawed, because terrorists can use it to create plastic explosives ! Dangerous !!!

To make ganache using cream and 70% dark chocolate needs no sugar for taste. However, if one uses 99% bittersweet/dark chocolate, can one make ganache and...

Hi all. When I was in Paris, I purchased some excellent chocolate from Cacao Et Chocolat. (They are on 29 rue de Buci on Ile St.Louis (sp?). The dark...

Hello, My family is starting an online store, selling south american food. It is still under construction, but I would like to have an excellent chocolate...

i love hot chocolate with mashmallows out of a wee cafe in the town centre in Glasgow.

Hey everyone. Not sure if you heard of these yet but I am writing about a Sugar Free popsicle called Philly Swirl. They come in 4 different...

Hi folks! It's been a while since I said anything, so, well, I'll start off with a shout out to all the old-timers. ;) Anyway, yeah, I still have the...

I was wondering how those of you who have a chocolate business (whether a store, internet or home based) got your start. One of the hardest parts about...

Well, I am biting the bullet and ordering from Chocosphere. I don't have a huge amount of money and want to get the best for my buck. Alex...what do you...

http://www.take.wholefoodfarmacy.com

Any suggestions for a good variety? I usually use Ghirardelli (either unsweetened cocoa or the hot cocoa mix) with a 50-50 combination of water and milk. Right...

Non content de nous vendre du mauvais chocolat, les américains emmerdent nos couturieres! Boycottez Kraft Foods! http://www.milka.fr/#communique Milka vs...

Hello everybody, I recently inherited some very old, slightly rusty, cast iron chocolatemolds. The kind in which you can make about 50 thin chocolates at...

http://take.wholefoodfarmacy.com/ http://community.webtv.net/earthling109/Earthlings

"Debra Fritz" wrote in message ... Hi all, Has anyone used powdered flavoring to...

Hi, Just a quick note to let you know that we have just added a new range to our website www.AmericanSweets.co.uk which is US made Jelly Bean Jelly (Jam)....

Dave Smith wrote, neurocratic malfunction wrote: over the weekend, i decided to be a little fancy and bought some imported european chocolate cuz...

SC wrote: What do you guys do to avoid this? Do gloves help? It helps to have cold hands by nature. Some people can't work...

wrote: If you haven't tried Chantico. I recommend it highly. But at $2.65 for 6 ounces it's a little pricey. Has anyone come up with a...

Hi, Just a quick note from The Stateside Candy Co to let you know that I have just opened up my online shop selling American candy products. We have...

Hi Folks, I'm new to this Usenet group. It looks like loads of great information. I started a wee candy company a year ago (www.debsdelectables.com), and I...