Garth
I have good news for you and other chocolate afficionados: the stuff
with lots of cocoa butter (at least 50 0.000000or my money) in is good for
you and is not fattening! I heard it a few years ago on the radio so
it *must* be true (it was the BBC after all). Since then I have made
it my mission to check the veracity of this assertion ;-). The
Continental chocolates are, for me, the best... the darker the better.
OM content: perhaps I could make it a project to photograph chocolate
beautifully - before eating it carefully ;-).
Chris
Actually, Les, there are some two *hundred* grades of chocolate
world-wide (I know this because I used to date a young lady who
worked for Bernard Callebaut chocolateries here in Canada). Bernard
Callebaut, who came to Alberta from Belgium in the early 1980s, and
whose family had been making Belgian chocolates for five
generations, uses only Grade #1. YUM. Not very sweet (reagrdless
of the "darkness" of the chocolate), and with extra cocoa butter.
Damn, they're good. A female friend of mine refers to 'em as
"orgasms in a box."
One Christmas, B.C. had shipped an extra carton of a chocolate known
as "Hexad" (dark chocolate, hazelnut/chocolate cream filling, oh
baby) to the south-side Edmonton store from his head office and
chocolaterie in Calgary, and the proprietor asked me if I wanted it.
He charged me $20.00 for the box, which was approximately 2.5 kgs of
the stuff, and worth (at the time) about $200.00. It was virtually
all I ate for the next week -- never got sick of the stuff!
--
~~~~~ ><>
Chris Barker
mailto:chris@xxxxxxxxxxxxxxxx
mailto:chris_barker@xxxxxxxxx
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