Hi Garnet, My sister in WA sent me some Lady Godiva chocolates for Christmas. I looked to see what kind of nuts were in them. None?! Hmmmmm. I debated for awhile but then knowing what kind of money they must have cost, tried to eat some but it was sickeningly sweet and rich. I gave the candy to my goats, who vastly appreciated them to point where my life was endangered. It was a very good Christmas for them.
My eyes must be going. You would not believe what I thought I saw in this heading when it came in. :) Jean Baugh **************** > > Callebaut is a very high grade of chocolate. Bernard C Callebaut is a > Belgian choclatier who resides in Vancouver Canada. I buy all three > types, unsweet, bittersweet and semis sweet. You can tell by the melting > point how pure it is. Most really good chocolate will melt at 65* or > less. > > Probably the highest grades are difficult to come by unless you are in > the biz, but this is the best I have found, even after trying other > supposedly best brands like El Rey and Schauffenberger. > > I pay $6- $8 per pound for bulk Callebaut. It has the original coco > butter and very few additives that I can taste, and I am pretty > sensitive. But the sugar is definitely an additive so we bake with > unsweetened and reserve the semi sweet for snacks, and the semi sweet > chips for cookies. Sometimes a small sliver of semi sweet will satisfy > my sweet tooth it is so rich. > > Garnet > > -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour <mdev...@eskimo.com>
