> "Judy Haffner" <>>
>> I think most everybody gets a craving at times for something chocolate,
>> and it goes so well with other flavors, and just seems to make a perfect
>> blend, not only in desserts, cereals and beverages, but also in main
>> dishes and I even have a fruit salad that calls for broken fudge-striped
>> cookies, that everyone seems to like. I have used it in stews and
>> various sauces. My grandchildren love chocolate chip pancakes, so when
>> they'd come to spend the night, I'd often fix them.
> can and have created chocolates at home that taste just like Reeses. I
> can also make really good chocolate covered cherries. But I do not like
> some of the store bought ones. I can make good chocolate covered
> strawberries too. But the only store around here that sells them have some
> that I do not like. They put too much white chocolate on there. I like
> white chocolate only because it can be tinted and flavored. I used to
> make painted chocolates and it is what you need for that. But the taste?
> Not so much.

It's been so many years, at least fourteen, that I don't remember the
brands but there's nothing so grand as fine Scotch and dark chocolate. If
you're young enough and you're not going to drink and drive, ahhh, wow.
Probably not something to serve grandchildren. Polly