On 7 Feb 2005 06:06:25 -0800, Michael > wrote:
>
> ************
> None back in the cooking aisle. Only Ghirardelli there. There might
> have been some up towards the front on the shelves with chocolate
> candy bars, which is where they had the Lindt's, but I'm spooked at
> the thought of putting candy bars in my candy. In cooking there are
> general mixtures such as semisweet, milk, bittersweet, and unsweet-
> ened, which gives me a warm fuzzy for what I'm getting. All bets are
> off with buying candy bar chocolate. I'm not saying I couldn't make
> it work, but I think it would take a commitment to several experiments
> with that type of chocolate, whereas going from one type of semi-
> sweet to another, I can assume some amount of across-the-board
> consistency.
>
> Thank you for pointing me to Bloomingfoods and the Sahara, Ariane.
> I have not been able to make it to Sahara again to check on their
> chocolate selections. I have just about decided that my best bet in
> the long run will be to order bulk online. I think I will try some
> types
> from Chocosphere. I still need to convince my that there is better
> chocolate out there than the Nestle's I have grown up with. Haha!

Well, it sounds like you're on your way! Good luck with your chocolate
experiments Michael, it's a great way to pass the winter...

Ariane