<<Hi. Tarrach here. I had a cherry chocolate cordial that was made with 3
dove chocolate pieces per pint. It was pretty darn good.>>
Wow...any idea how old it was? (i.e. how long they had to let it sit, for
the sediment to precipitate out, before it became smooth and drinkable?) And
if they were just using regular Dove chunks, melted down.....how they got
hot, molten chocolate into the mix without causing the alcohol to evaporate
on contact? (There are the two problems I have been wrestling with!)
YIS,
~F
From: Growltgger@aol.com
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Received on Sat Dec 4 22:38:49 1999
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