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Posted to alt.food.diabetic
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Kisses filled with air
"Janet" > wrote in message
...
> Ozgirl wrote:
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Ozgirl" > wrote in message
>>
>>>> I like dark chocolate but no more that 75%, that's my limit. Do you
>>>> get Cherry Ripe there? I love Cherry Ripe 
>>>
>>> Is that the brand? If so I've never heard of it.
>>
>> Cadbury is the brand.
>
> I've never heard of it, but I do know the song that the name refers
> to.
>
> Personally, if just eating a bar, I prefer a GOOD milk chocolate. (Not
> Hershey!) But bars are not my favorite way to eat chocolate. I prefer
> ganache and truffles. I like ganaches for cakes to be made with good
> dark couverture, and truffles with a combination of milk and dark.
>
> The truffles I sell are usually a combination of two chocolates
> selected from a palette of three, all single bean origin El Rey from
> Venezuela: Gran Saman (70%, dark and earthy), Mijao (61%, dark and
> smooth), Caoba (41%, a milk chocolate with caramel notes that contains
> a lot more cocoa mass than most milk chocolates). I combine them
> differently depending on the flavor I'm aiming at. Most of them are
> dipped in Mijao, although a few milk chocolate ones are dipped in
> Caoba (Peppermint Mochaccino, Latte Amaretto, and Mint Julep).
>
> In my experience, people talk a lot of BS about how they "only like
> dark chocolate." Usually while they are scarfing down my truffles made
> with half Caoba, dipped in Mijao. Normally I don't tell them what they
> are raving about. I recall one stupid young woman who was reaching for
> a second sample who actually drew her hand back when I told her that
> contained some milk chocolate. On that occasion I couldn't resist
> telling her that she wouldn't ever have known if I hadn't told her.
> The milk chocolate is there to give the ganache extra creaminess and a
> little sweetness. It doesn't dominate the flavor.
lol
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