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Re: The untimate chocolate


And just how does one properly respond to chocolate?

--
Kitty 
neIN, Zone5

-------------- Original message -------------- 

> Good thing I'm so far behind in responding to messages that I'm just 
> skimming and don't really have time for a proper reply to anything. ;-) 
> 
> 
> Melody 
> Hills, IA 
> 
> "The most beautiful thing we can experience is the mysterious." 
> --Albert Einstein 
> 
> --- On Wed 01/26, < kmrsy@comcast.net > wrote: 
> From: [mailto: kmrsy@comcast.net] 
> To: gardenchat@hort.net 
> Date: Wed, 26 Jan 2005 22:55:35 +0000 
> Subject: Re: [CHAT] The untimate chocolate 
> 
> Oh, Jim, you brought up the C word....you're going to have Melody 
> going
nuts! Really, it does sound like a fun project. maybe Ms. Fatma 
> will let
you join her clas for show & 
> tell.

Kitty

-------------- Original message -------------- 
> 

> Just received a ripe chocolate [Theobroma cacao] fruit from a 
> friend of 
> mine in Puerto Rico. After taking its picture and 
> whacking it open, I 
> scooped out the seeds and put them in a glass 
> of more-or-less pure 
> water to ferment. The seeds are incased in 
> tart membranes that are most 
> easily removed by fermenting. When 
> the fermentation is finished, I'm 
> going to plant a few of the 
> seeds to see if I can grow a chocolate tree 
> in my front patio 
> microclimate [doubt it] and roast and grind the rest 
> to make raw 
> chocolate. This sounds like a grammar school science 
> project; too 
> bad [just kidding] I don't have that age kids any more. 
> 
> 
> Island Jim 
> Southwest Florida 
> 27.0 N, 82.4 W 
> Zone 10a 
> 
> Minimum 30 F [-1 C] 
> Maximum 100 F [38 C] 
> 
> 
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