HomeRoast Digest


Topic: Chocolate covered coffee beans (22 msgs / 797 lines)
1) From: Clifton Burkett
Has anyone on the list delved into chocolate covered coffee beans? What
roast level are the beans taken to? I recently sampled some chocolate
covered Kona peaberry that was very good! A bit different having the crunch
of a coffee bean inside chocolate, but worth experimenting with! 
Clif - SomeWhere in Florida with 
Odie the Corgi and  Garfield the Tabby

2) From: Edward Spiegel
At 1:45 AM -0400 8/21/04, Clifton Burkett wrote:
<Snip>
Full City or Vienna for the coffee and Scharffen Berger chocolate for the coating would be my vote. I made them once and they were mighty tasty.
That's my .02
--Edward

3) From: John Abbott
Clif,  try roasting to Vienna and then letting the beans rest for 48
hours before covering them.  If you cover them to quickly the oil tend
to mess with the chocolate bonding.
On Sat, 2004-08-21 at 00:45, Clifton Burkett wrote:
<Snip>

4) From: susan oppenheim
Koppers is just the best very best company for buying chocolate covered
coffee beans and lots of other cool things
i am sending  you the linkhttp://www.kopperschocolate.com/main.htmlenjoy
susan java mama

5) From: Cj. Aberte
At 09:38 PM 11/6/2007, you wrote:
<Snip>
No *that* is one evil collection of my 2 favorite flavors!
Cj. Aberte       @>----      Melbourne, FL  USA

6) From: Bonnie Polkinghorn
Oh my goodness, I just gained 15 lbs!!!!  Thank you susan, I need to
revisit that site later, I'm on my way to roast some Guatemala
Huehuetenango wp decaf and thought I'd check the list first.
-Bonnie
On Nov 6, 2007 6:38 PM, susan oppenheim  wrote:
<Snip>

7) From: Dave Kvindlog
My daughter and I finally tried the recommended Chocolate Covered Coffee
Bean recipe.  Takes some patience and a knack to get the chocolate to the
right temp to roll it into a ball, and especially getting it thick enough
surrounding the bean.  Tried rolling them in cocoa, but didn't like the more
bitter taste.
We roasted some SM Kenya Nyeri - Ruiruiru Peaberry to City+.  Warm bean
crunch was supurb!  Chocolate used was Hershey's Special Dark Chocolate.
The resultant chocolate covered coffee beans are delicious, but very messy
and irregular.
So...here's the question -- Is there a trick or some hint to rolling the
bean with the hardening chocolate?  Anyone have experience with this?
Thanks!
Dave Kvindlog
iHomeroast
Cedar Rapids, Iowa

8) From: Brett Mason
OK, so I cheated and ended up with Hacker's exquisite chocobeans...
I melted Plymouth Pantry's Chocolate, usually used for Chocolate Bark, in a
double boiler.  As soon as the chocolate began to get soft, I turned the
heat to lowest possible....
Dropped beans in one at a time, fished out with a fork, and placed on foil.
Did about a hundred...
Dropped again for a double-dip (TERRIFIC advice from the Kvindlog-man)...
Rave reviews from the boys - all of them....
Worked for me.  More to come later, but won't say just yet...
Brett
On Nov 24, 2007 5:26 PM, Dave Kvindlog  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

9) From: Brett Mason
Just finished three sets of Bark...
  Mocha Bark - deep brown, made with Dark Chocolate and Costa Rica SHB FC+,
ground to 3 on my Rocky (Zero is my Zero Point)
  Latte Bark - medium brown with white swirls - dark chocolate, white
chocolate, and Costa Rica SHB, ground to a 1 on my Rocky
  Mint Bark - dark base, white middle, and pink Andes mint bits as the top
layer - very thin, but nice...
Then there are the double dipped beans, crunchy and great - but a lot of
work...
You should take it for a spin!
Brett
On Nov 24, 2007 7:53 PM, Brett Mason  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

10) From: Sean Cary
hey if you need some testers/tasters - the Marines in my section here
have been pounding down some Starbucks choco covered espresso beans we
got in a care package...
I don't/can't eat much sugar (other then my pfferneuse...mmmmm
pfferneuse) so I passed, but they went FAST.
Oh well.
Sean
70 something to go...
On 11/25/07, Brett Mason  wrote:
<Snip>

11) From: Vicki Smith
That sounds wonderful, Brett. Yum Yum. I am making Jack Daniels Fruit 
Cakes this weekend, but I don't think there will be nay coffee involved 
(well ,except for the cook).
v
Brett Mason wrote:
<Snip>

12) From: Brett Mason
Coffee is for day 2....
B
On Nov 25, 2007 12:59 AM, Vicki Smith  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

13) From: JoAnne Phillips
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Why did I think this was supposed to be whole beans?  You know, like  
peanuts or raisins covered in chocolate.  To make a "Bark" in a  
single layer and then break into pieces like peanut brittle sounds  
much more appealing to me.  (I'm lazy)
JoAnne in Tucson where its cold!
On Nov 24, 2007, at 11:41 PM, Brett Mason wrote:
Just finished three sets of Bark...
   Mocha Bark - deep brown, made with Dark Chocolate and Costa Rica  
SHB FC+, ground to 3 on my Rocky (Zero is my Zero Point)
   Latte Bark - medium brown with white swirls - dark chocolate,  
white chocolate, and Costa Rica SHB, ground to a 1 on my Rocky
   Mint Bark - dark base, white middle, and pink Andes mint bits as  
the top layer - very thin, but nice...
Then there are the double dipped beans, crunchy and great - but a lot  
of work...
You should take it for a spin!
Brett
On Nov 24, 2007 7:53 PM, Brett Mason  wrote:
OK, so I cheated and ended up with Hacker's exquisite chocobeans...
I melted Plymouth Pantry's Chocolate, usually used for Chocolate  
Bark, in a double boiler.  As soon as the chocolate began to get  
soft, I turned the heat to lowest possible....
Dropped beans in one at a time, fished out with a fork, and placed on  
foil.  Did about a hundred...
Dropped again for a double-dip (TERRIFIC advice from the Kvindlog- 
man)...
Rave reviews from the boys - all of them....
Worked for me.  More to come later, but won't say just yet...
Brett
On Nov 24, 2007 5:26 PM, Dave Kvindlog < ihomeroast> wrote:
My daughter and I finally tried the recommended Chocolate Covered  
Coffee Bean recipe.  Takes some patience and a knack to get the  
chocolate to the right temp to roll it into a ball, and especially  
getting it thick enough surrounding the bean.  Tried rolling them in  
cocoa, but didn't like the more bitter taste.
We roasted some SM Kenya Nyeri - Ruiruiru Peaberry to City+.  Warm  
bean crunch was supurb!  Chocolate used was Hershey's Special Dark  
Chocolate.  The resultant chocolate covered coffee beans are  
delicious, but very messy and irregular.
So...here's the question -- Is there a trick or some hint to rolling  
the bean with the hardening chocolate?  Anyone have experience with  
this?
Thanks!
Dave Kvindlog
iHomeroast
Cedar Rapids, Iowa
-- 
Cheers,
Bretthttp://homeroast.freeservers.com-- 
Cheers,
Bretthttp://homeroast.freeservers.com--Apple-Mail-3-812668039
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Why did I think this was supposed to be whole beans?  You know, =
like peanuts or raisins covered in chocolate.  To make a "Bark" in a =
single layer and then break into pieces like peanut brittle sounds much =
more appealing to me.  (I'm lazy)
JoAnne in Tucson where its = cold!  
On Nov 24, 2007, = at 11:41 PM, Brett Mason wrote:
Just finished three sets of = Bark...   Mocha Bark - deep brown, made with Dark Chocolate and = Costa Rica SHB FC+, ground to 3 on my Rocky (Zero is my Zero Point)  = Latte Bark - medium brown with white swirls - dark chocolate, white = chocolate, and Costa Rica SHB, ground to a 1 on my Rocky   Mint = Bark - dark base, white middle, and pink Andes mint bits as the top = layer - very thin, but nice... Then there are the double dipped = beans, crunchy and great - but a lot of work... You should take = it for a spin! Brett On Nov 24, = 2007 7:53 PM, Brett Mason <homeroast> = wrote: OK, so I cheated and ended up with Hacker's exquisite = chocobeans... I melted Plymouth Pantry's Chocolate, usually used = for Chocolate Bark, in a double boiler.  As soon as the chocolate = began to get soft, I turned the heat to lowest possible.... = Dropped beans in one at a time, fished out with a fork, and = placed on foil.  Did about a hundred... Dropped again for a = double-dip (TERRIFIC advice from the Kvindlog-man)... Rave = reviews from the boys - all of them.... Worked for me.  More = to come later, but won't say just yet... Brett On Nov 24, 2007 5:26 = PM, Dave Kvindlog < ihomeroast> wrote: My daughter = and I finally tried the recommended Chocolate Covered Coffee Bean = recipe.  Takes some patience and a knack to get the chocolate to the = right temp to roll it into a ball, and especially getting it thick = enough surrounding the bean.  Tried rolling them in cocoa, but didn't = like the more bitter taste.   We roasted some = SM Kenya Nyeri - Ruiruiru Peaberry to City+.  Warm bean crunch was = supurb!  Chocolate used was Hershey's Special Dark Chocolate.  The = resultant chocolate covered coffee beans are delicious, but very messy = and irregular.   So...here's the question -- Is = there a trick or some hint to rolling the bean with the hardening = chocolate?  Anyone have experience with this?   = Thanks!   Dave = Kvindlog iHomeroast Cedar Rapids, = Iowa  
-- = Cheers, Brett http://homeroast.freeservers.com=
-- = Cheers, Brett http://homeroast.freeservers.com= = --Apple-Mail-3-812668039--

14) From: Brett Mason
I did the chocolate covered beans first, because my boy Joash really likes
them...
How cold is it in Tucson?
It's a balmy 39 here - almost 40!
Brett
On Nov 25, 2007 12:35 PM, JoAnne Phillips  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

15) From: JoAnne Phillips
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Last night they said it was going to be 38 and feel like 34 - I don't  
think it got that cold, but my indoor/outdoor thermometer says it hit  
40.  I miss the 80+ degrees we had a couple of days ago and even my  
Beagle didn't want to go outside.  It's in the low 60's now and I'm  
hoping to get to 68 so I can give the iRoar a run this afternoon.
JoAnne in Tucson
On Nov 25, 2007, at 11:49 AM, Brett Mason wrote:
I did the chocolate covered beans first, because my boy Joash really  
likes them...
How cold is it in Tucson?
It's a balmy 39 here - almost 40!
Brett
On Nov 25, 2007 12:35 PM, JoAnne Phillips < jmphillips1> wrote:
Why did I think this was supposed to be whole beans?  You know, like  
peanuts or raisins covered in chocolate.  To make a "Bark" in a  
single layer and then break into pieces like peanut brittle sounds  
much more appealing to me.  (I'm lazy)
JoAnne in Tucson where its cold!
On Nov 24, 2007, at 11:41 PM, Brett Mason wrote:
Just finished three sets of Bark...
   Mocha Bark - deep brown, made with Dark Chocolate and Costa Rica  
SHB FC+, ground to 3 on my Rocky (Zero is my Zero Point)
   Latte Bark - medium brown with white swirls - dark chocolate,  
white chocolate, and Costa Rica SHB, ground to a 1 on my Rocky
   Mint Bark - dark base, white middle, and pink Andes mint bits as  
the top layer - very thin, but nice...
Then there are the double dipped beans, crunchy and great - but a lot  
of work...
You should take it for a spin!
Brett
On Nov 24, 2007 7:53 PM, Brett Mason  wrote:
OK, so I cheated and ended up with Hacker's exquisite chocobeans...
I melted Plymouth Pantry's Chocolate, usually used for Chocolate  
Bark, in a double boiler.  As soon as the chocolate began to get  
soft, I turned the heat to lowest possible....
Dropped beans in one at a time, fished out with a fork, and placed on  
foil.  Did about a hundred...
Dropped again for a double-dip (TERRIFIC advice from the Kvindlog- 
man)...
Rave reviews from the boys - all of them....
Worked for me.  More to come later, but won't say just yet...
Brett
On Nov 24, 2007 5:26 PM, Dave Kvindlog < ihomeroast> wrote:
My daughter and I finally tried the recommended Chocolate Covered  
Coffee Bean recipe.  Takes some patience and a knack to get the  
chocolate to the right temp to roll it into a ball, and especially  
getting it thick enough surrounding the bean.  Tried rolling them in  
cocoa, but didn't like the more bitter taste.
We roasted some SM Kenya Nyeri - Ruiruiru Peaberry to City+.  Warm  
bean crunch was supurb!  Chocolate used was Hershey's Special Dark  
Chocolate.  The resultant chocolate covered coffee beans are  
delicious, but very messy and irregular.
So...here's the question -- Is there a trick or some hint to rolling  
the bean with the hardening chocolate?  Anyone have experience with  
this?
Thanks!
Dave Kvindlog
iHomeroast
Cedar Rapids, Iowa
-- 
Cheers,
Bretthttp://homeroast.freeservers.com-- 
Cheers,
Bretthttp://homeroast.freeservers.com-- 
Cheers,
Bretthttp://homeroast.freeservers.com--Apple-Mail-6-816513542
Content-Transfer-Encoding: quoted-printable
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Last night they said it was going to be 38 and feel like 34 - I =
don't think it got that cold, but my indoor/outdoor thermometer says it =
hit 40.  I miss the 80+ degrees we had a couple of days ago and even =
my Beagle didn't want to go outside.  It's in the low 60's now and I'm =
hoping to get to 68 so I can give the iRoar a run this =
afternoon.
JoAnne in = Tucson On Nov 25, 2007, at 11:49 AM, Brett Mason = wrote:
I did the chocolate = covered beans first, because my boy Joash really likes = them... How cold is it in Tucson? It's a balmy 39 here - = almost 40! Brett On Nov 25, 2007 = 12:35 PM, JoAnne Phillips < jmphillips1> = wrote: Why did I think this was supposed to be = whole beans?  You know, like peanuts or raisins covered in chocolate. =  To make a "Bark" in a single layer and then break into pieces like = peanut brittle sounds much more appealing to me.  (I'm lazy) = JoAnne in Tucson where its = cold!   On Nov 24, 2007, at 11:41 = PM, Brett Mason wrote: Just finished three sets of = Bark...   Mocha Bark - deep brown, made with Dark Chocolate and = Costa Rica SHB FC+, ground to 3 on my Rocky (Zero is my Zero Point)  = Latte Bark - medium brown with white swirls - dark chocolate, white = chocolate, and Costa Rica SHB, ground to a 1 on my Rocky   Mint = Bark - dark base, white middle, and pink Andes mint bits as the top = layer - very thin, but nice... Then there are the double dipped = beans, crunchy and great - but a lot of work... You should take = it for a spin! Brett On Nov 24, = 2007 7:53 PM, Brett Mason <homeroast> wrote: OK, so I cheated = and ended up with Hacker's exquisite chocobeans... I melted = Plymouth Pantry's Chocolate, usually used for Chocolate Bark, in a = double boiler.  As soon as the chocolate began to get soft, I turned = the heat to lowest possible.... Dropped beans in one at a time, = fished out with a fork, and placed on foil.  Did about a = hundred... Dropped again for a double-dip (TERRIFIC advice from = the Kvindlog-man)... Rave reviews from the boys - all of them.... = Worked for me.  More to come later, but won't say just = yet... Brett On = Nov 24, 2007 5:26 PM, Dave Kvindlog < = ihomeroast> wrote: My daughter and I finally tried the = recommended Chocolate Covered Coffee Bean recipe.  Takes some patience = and a knack to get the chocolate to the right temp to roll it into a = ball, and especially getting it thick enough surrounding the bean.  = Tried rolling them in cocoa, but didn't like the more bitter taste. =   We roasted some SM Kenya Nyeri - Ruiruiru = Peaberry to City+.  Warm bean crunch was supurb!  Chocolate used was = Hershey's Special Dark Chocolate.  The resultant chocolate covered = coffee beans are delicious, but very messy and irregular. =   So...here's the question -- Is there a trick or = some hint to rolling the bean with the hardening chocolate?  Anyone = have experience with this?   Thanks!   Dave Kvindlog iHomeroast Cedar Rapids, = Iowa  
-- = Cheers, Brett http://homeroast.freeservers.com=
-- Cheers, = Brett ">http://homeroast.freeservers.com
-- = Cheers, Brett =http://homeroast.freeservers.com= --Apple-Mail-6-816513542--

16) From: Sandra Andina
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37 here in Chicago (may get up to 45, gray skies now but chilly rains  
and perhaps as high as 42 tomorrow).  Sipping an Aeropress of the  
first cup of the last of my Panama La Gesha, roasted Friday, and  
procrastinating going out--end-of-month cash crunch and trying not to  
spend anything (which for a shopaholic like me feels like rehab--no,  
no, no). My husband & son are freezing at the Bears game.
Consolation is that with the Behmor and my stash, it'll be months till  
I need to spend a cent on coffee.
On Nov 25, 2007, at 1:39 PM, JoAnne Phillips wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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37 here in Chicago (may get up =
to 45, gray skies now but chilly rains and perhaps as high as 42 =
tomorrow).  Sipping an Aeropress of the first cup of the last of my =
Panama La Gesha, roasted Friday, and procrastinating going =
out--end-of-month cash crunch and trying not to spend anything (which =
for a shopaholic like me feels like rehab--no, no, no). My husband & =
son are freezing at the Bears game.
Consolation is that with = the Behmor and my stash, it'll be months till I need to spend a cent on = coffee.  On Nov 25, 2007, at 1:39 PM, JoAnne Phillips = wrote:
Last night they = said it was going to be 38 and feel like 34 - I don't think it got that = cold, but my indoor/outdoor thermometer says it hit 40.  I miss the = 80+ degrees we had a couple of days ago and even my Beagle didn't want = to go outside.  It's in the low 60's now and I'm hoping to get to = 68 so I can give the iRoar a run this afternoon.
JoAnne in = Tucson On Nov 25, 2007, at 11:49 AM, Brett Mason = wrote:
I did the chocolate = covered beans first, because my boy Joash really likes = them... How cold is it in Tucson? It's a balmy 39 here - = almost 40! Brett On Nov 25, 2007 = 12:35 PM, JoAnne Phillips < jmphillips1> = wrote: Why did I think this was supposed to be = whole beans?  You know, like peanuts or raisins covered in = chocolate.  To make a "Bark" in a single layer and then break into = pieces like peanut brittle sounds much more appealing to me.  (I'm = lazy) JoAnne in Tucson where its = cold!   On Nov 24, 2007, at 11:41 = PM, Brett Mason wrote: Just finished three sets of = Bark...   Mocha Bark - deep brown, made with Dark Chocolate and = Costa Rica SHB FC+, ground to 3 on my Rocky (Zero is my Zero = Point)   Latte Bark - medium brown with white swirls - dark = chocolate, white chocolate, and Costa Rica SHB, ground to a 1 on my = Rocky   Mint Bark - dark base, white middle, and pink Andes = mint bits as the top layer - very thin, but nice... Then there are = the double dipped beans, crunchy and great - but a lot of = work... You should take it for a spin! Brett On Nov 24, 2007 7:53 PM, Brett Mason <homeroast> wrote: OK, so I cheated = and ended up with Hacker's exquisite chocobeans... I melted = Plymouth Pantry's Chocolate, usually used for Chocolate Bark, in a = double boiler.  As soon as the chocolate began to get soft, I = turned the heat to lowest possible.... Dropped beans in one at a = time, fished out with a fork, and placed on foil.  Did about a = hundred... Dropped again for a double-dip (TERRIFIC advice from = the Kvindlog-man)... Rave reviews from the boys - all of them.... = Worked for me.  More to come later, but won't say just = yet... Brett On = Nov 24, 2007 5:26 PM, Dave Kvindlog < = ihomeroast> wrote: My daughter and I finally tried the = recommended Chocolate Covered Coffee Bean recipe.  Takes some = patience and a knack to get the chocolate to the right temp to roll it = into a ball, and especially getting it thick enough surrounding the = bean.  Tried rolling them in cocoa, but didn't like the more bitter = taste.   We roasted some SM Kenya Nyeri - = Ruiruiru Peaberry to City+.  Warm bean crunch was supurb!  = Chocolate used was Hershey's Special Dark Chocolate.  The resultant = chocolate covered coffee beans are delicious, but very messy and = irregular.   So...here's the question -- Is = there a trick or some hint to rolling the bean with the hardening = chocolate?  Anyone have experience with this? =   Thanks! =   Dave Kvindlog iHomeroast Cedar Rapids, = Iowa  
-- = Cheers, Brett http://homeroast.freeservers.com=
-- Cheers, = Brett ">http://homeroast.freeservers.com
-- = Cheers, Brett =http://homeroast.freeservers.comSandy Andinawww.myspace.com/sandyandina = --Apple-Mail-20-818203420--

17) From: raymanowen
"I am making Jack Daniels Fruit Cakes this weekend..."
I'm the clod that would be fishing out the fruitcake and setting it aside.
-ro
On Nov 24, 2007 11:59 PM, Vicki Smith  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

18) From: Florida Randy
Brett - have a recipe to share for those 3 barks.  Never tried, but I'm
now motivated!
Thanks
Randy in Florida
On Sun, 25 Nov 2007 00:41:31 -0600, "Brett Mason" 
said:
<Snip>

19) From: Dave Kvindlog
I partook of Brett's delicious Chocolate Coffee Bark (or whatever he wants
to call it).  Then made my own based upon his tonight.  Here's how:
I melted 1/2 package of chocolate almond bark (12 oz) and then threw in a 5
oz Hershey's Special Dark candy bar to make the chocolate taste a bit
darker.  Ground some of my favorite Nicaraguan coffee as fine as my Zass
could produce and added 1/4 cup (loose, not pressed) of the ground coffee to
the melted chocolate.  The chocolate/coffee mixture was then spread on a
lightly greased sheet of aluminum foil to a thickness of around 1/8th inch.
While it cooled, I melted 2 squares of vanilla almond bark and then drizzled
it on top to add a bit of colorful interest.  Finally, I sprinkled some
peppermint Andes pieces over half of my creation, where it stuck to the
still melted vanilla drizzle, resulting in two different candies.
Both are absolutely delicious.  My belt will need to be let out another
notch by Christmas!
Dave Kvindlog
iHomeroast
Cedar Rapids, Iowa
On 11/26/07, Florida Randy  wrote:
<Snip>

20) From: Florida Randy
Dave - thanks....i'm off to the store drooling.  Just hope it cooles
down a bit here in Florida...I'm afraid the chocolate will melt rather
than cool when I pull it out of the oven.  And I'm actually going to get
a Christmas tree tonight????
Randy in Florida
On Tue, 27 Nov 2007 00:32:27 -0600, "Dave Kvindlog"
 said:
<Snip>

21) From: Dave Kvindlog
"...when I pull it out of the oven."
Suggest you melt your chocolate slowly over medium heat on your stove in a
double boiler.  If you don't have a double boiler (like me) simply put your
chocolate bark in a sauce pan and set the sauce pan over top a second,
larger pan with about 1 inch of water in the bottom.  The steam will heat
the sauce pan and chocolate slowly.  Remove the top pan once the chocolate
is almost melted and continue stirring it until completely melted.  You
don't want the chocolate to get too hot or it will lose it's temper (won't
get hard and will be grainy when it cools).  Alchemist John said to keep it
under 85F.
The kids found the chocolate this morning and packed some off to school with
them to snack on and to share with friends.  It's not going to last long...
Dave Kvindlog
iHomeroast
Cedar Rapids, Iowa
On 11/27/07, Florida Randy  wrote:
<Snip>

22) From: Lynne
I'm way too lazy - here's how to temper chocolate in the microwave:http://tinyurl.com/2cwh5yand here he is on a video:http://tinyurl.com/39j2hj">http://tinyurl.com/28roljand (my favorite, Jacques Torres) -http://tinyurl.com/2cwh5yand here he is on a video:http://tinyurl.com/39j2hj


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