Hey Alex:

Thanks for all the information you gave me. Sorry, if I seemed a
little impatient. I wanted to get the chocolate today, to make the
brownies tonight.
Anyway, Here is the recipe (its from Williamsburg Chowning's Tavern)
Ingredients:
1 Cup (2 sticks) unslated butter 1/2 Teaspoon Vanilla
8 Ounces unsweetened Chocolate 2 Cups of Flour
(Finely Chopped Chocolate) 1 Tablespoon Baking Powder
7 Large eggs 1 Cup coarsley chop Pecans
3 Cups of sugar

Melt the butter & chocolate together. In a large bowl mix the eggs,
vanilla & sugar until Frothy. Blend the Choclate & butter. Stir in
the Dry stuff (Baking powder & flower) until you have a smooth dark
batter.
Pour in a buttered 10x15x1-inch jellyroll pan and cook in a 350
Degrees F pre-heated oven for approximately 30 minutes (or until
done).


> For the Carenero family, the dark chocolates come in 2 different cocoa
> butter ratios: high (= smooth, melty) and low (= a bit rougher, dry).
> Apamate and Mijao are the high-cocoa-butter chocolates. Because of the
> particular formulae, they emphasize higher cocoa butter at the expense of
> defatted cocoa solids, so they're not as intense.
??? I'm sorry but I'm really new to this. Not as intense chocolate or
butter flavor? (I'm assuming chocolate flavor here)
What do cocoa solids do for the chocoalte?


> If you want to try Criollos, also check out Domori, Amedei, Bonnat, Michel
> Cluizel, or Valrhona, all of whom offer pure Criollo bars. I've listed them
> in order of which ones I'd try to find first, based on a combination of the
> number of different Criollo varietals they carry and the quality of the
> chocolate they produce. All of them are IMHO better quality-wise than El
> Rey. http://www.chocosphere.com is a great place to find many of them.

I just wanted to try one first. As you can tell I have no idea what a
good chocolate brand is, but I found El Rey when I did a search on
Criollo Cocoa.
Anyway, the first batch I made was with Hershey's (Yuck!!). I tried
one piece, and decided to take the rest to work (they eat anything at
work & they like it).


> The "big-name" criollo varietals a
>
> Porcelana - the purest Criollo, also the one with the mildest flavour.
> Extraordinarily delicate. Don't bake it in anything - this one is best
> eaten straight.
>
> Chuao - undeniably the most powerful, very "dark" in flavour. A legendary
> chocolate. Incredibly versatile: works well for straight eating, baking,
> ice cream, milk chocolate, you name it. Some people find its distinctive
> bitter finish jarring.
>
> Carenero Superior - has an unmistakeable "tropical" flavour to it, complex
> and bold. It's acquired a stellar reputation in the last few years, which
> is by and large deserved.
>
> Ocumare - commonly crossbred with Forasteros. The purebreed is a fairly
> mild, somewhat earthy/woody chocolate. A natural fit for brown sugar.
>
> Java - actually, a region more than a type, but most cocoa sold
> specifically as "Java" is Criollo. Sharp and spicy, quite unlike the 4
> above. It's got a creamy finish reminiscent of Porcelana, which makes it
> the ideal bean for milk chocolate, as many manufacturers indeed use.
>
> Guasare - brand new and not so developed. I've not seen a pure Guasare bar
> yet. Earthy and deep, somewhat similar to Ocumare. El Rey may be
> experimenting with it.


Thanks again for all the information you gave me. I found one local
store here in Tacoma that at least sells El Rey. Maybe I can try that
and decide to get a better one for the final batch. I wanted to bake
brownies as a dessert for the Christmas Dinner. Anyway, hope you
enjoy the recipe.

Eddy