"David Scheidt" > wrote in message
...
> Rusty > wrote:
> :On Nov 7, 6:05 pm, "Dee.Dee" > wrote:
>
> :> Thanks, Rusty. I don't eat much sweets, but I am always tempted by the
> :> brownie mix and the delicious brownies I see at Costco each week. I
> know
> :> it's been a year or so that I've resisted. But I'll make this recipe
> :> eventually when I can resist no longer.
> :> Ghiradelli -- my favorite.
> :>
> :> Dee Dee
>
>
> :You're welcome. Several people on the Chowhound.com message board
> :mentioned that the Ghirardelli Award Winning Brownies recipe was one
> f the best that they had tasted. I gave it a try and have to agree,
> :it's really good.
>
> Alex Rast used to post a wonderful brownie recipe from time to time.
> It's spectacular. See
> http://groups.google.com/group/rec.f...13c155183a06e?
>
> (It's got 12 oz unsweetened chocolate....)


Very interesting thread, as well.
Mentioned regarding cocoa butter as was being discussed here very recently:

Alex Rast says:
Unfortunately, however, pure cocoa butter is very hard to find for the
ordinary home cook. Virtually all of it is sold through distribution to
professional/industrial customers. The reasons for this are probably that so
few non-professionals understand that differences in cocoa butter content
can
affect the final product, of those still fewer are really that interested in
investing the extra effort to experiment with using cocoa butter at home,
and
of those only a tiny fraction knows enough about the behavior and
characteristics of cocoa butter to produce a level of good results
sufficient
to avoid being deterred to future efforts. Therefore, the demand is
minuscule,
and with the price of cocoa butter being steep, it would become expensive
inventory gathering dust on supermarket shelves. You can find cocoa butter
in
jars in the cosmetics section, usually, but I wouldn't feel safe using this
as
it is not certified food-grade, and furthermore, is probably "shell
butter" -
the lowest grade stuff.



Dee Dee