Janet wrote:

> A plain dark chocolate truffle--I'm not going to get into the
> innumerable possible additions and infusions <G>--should contain dark
> chocolate (with its component ingredients), cream, and maybe sugar,
> butter, and either a little glucose or a littel invert sugar. A
> truffle should be formed by hand and then dipped in tempered
> chocolate.

All days it's been bugging me, what is the name of Janet's
chocolate company. Why Blue Box stuck in my mind, I don't
know. Your boxes are gorgeous, I guess that's why.

Then I took a look at your email, dud. Box Hill! confections.
I've bookmarked it. You make really excellent chocolates.

nancy