On 31 Jul 2005 19:21:33 -0700, Greg wrote:

>What's currently your favorite type of chocolate (for primarily
>consuming, not so much for cooking with) and please say why, be it
>something that's commercially mass produced, or a more expensive
>gourmet variety you love, despite it costing more, or something you
>might even make yourself. Of course if you have more than one to
>name, no problem.

I like Valrhona, guanaja 70%, manjari 64% for eating and cooking. I
also like the equatorial at 55% when I cook for other people,who might
like a lighter chocolate. For a quick chocofix, perugina dark.

Pan Ohco