HSchinske at HSchinske at
Tue Mar 27 16:13:49 EST 2001

I haven't found good chocolate that hard to come by around here -- Caillebaut 
and Ghirardelli are available in chunks, and Ghirardelli does a pretty good 
bittersweet bar (I've used it for making truffles with good success, though 
the Caillebaut is probably better). I've never understood bothering with hot 
chocolate when regular hot cocoa is nearly as easy to make and so much better.

I admit, Thornton's are the best. Way better than Mrs. See's.

Chocolate-covered espresso beans, anyone?

Helen Schinske
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