On Dec 18, 8:23*am, Bryan > wrote:
....
> They are that good, but I bet that I'll find your new formula to be
> better, not worse. *The chocolate on them was never anything special,
> but that 65% stuff IS.

Yes, I think the 57% dark chocolate from Chocolate Chocolate Chocolate
*is* something special Bryan. I hate how to make a very excellent
thing sound banal. That (the 57%) is some of the best dark chocolate I
have ever eaten. And yes the 65% stuff could be said to be even
better,but it's a matter of taste. You and I and other chocoholics
can enjoy up to 100% cocoa chocolate, but we are not the average
chocolate consumers. I make my Christmas Candy to have the widest
appeal to the friends and family I make it for and at the same time
pleasing to me and other chocoholics.

And it's not a question of better or worse, it's a question of
tradition, and I changed it. It's like Thanksgiving dinner. Sometimes
tradition is a very important part, especially when that tradition is
excellent! Different excellent is just not tradition.

>You brought some over several months ago.
> I'll go so far as to say that the fancy chocolate is the thing that
> will tip the balance as far as me getting to enjoy them. *I haven't
> touched anything sugary in nearly 8 weeks, but I'm going to make an
> exception for the cherries..

Good to hear! I like impressing a hard to impress person such as you
especially.

When I finished dipping all the cherries yesterday and there were a
few cherry buts left in the colander I drained them in and I hate
them, I was reminded why soaking the cherries in Majic Juice (as I
call it) is so important to the final product of my Chocolate Covered
Cherries! Mmmmmmmm! :-) Those are the small benefits of being the
candymaker, or as Coley of chocoley.com calls us "Oompas"! ;-) Eating
the scraps!! :-)

John Kuthe...