On Wed, 25 Oct 2000 13:41:07 -0500 Louise Anderson
<[log in to unmask]> writes:
> How so you make it? Do you start with the cocoa bean?
> I use the unsweetened powder, but it never turns out as smooth as
> the bars.
> Ghiardelli Bittersweet is my usual.

I don't use the cocoa bean, but you could if you wanted to. It's just
a
lot of work for very little product.  I use either Best Yet brand
unsweetened powder which contains cocoa and nothing else or the
unsweetened baking chocolate bars and I don't have the ingredients
handy
here, I add nuts, coconut that I have shredded and dried myself, dried
berries or fruit and I use splenda or stevia as a sweetener.
Don't Judge A Book By It's Cover, You May Be Missing Out On A Great
Story.....

Since The Unborn Can't Speak For Themselves, We Need To Speak For
Them.