Re: chocolate--couple more questions

[Guest guest]

thanks for the clue sharon,

it seems to make sense to me that fermenting and roasting is probably the way to

go with carob and chocolate. it also leans the scale for me a little more to

doing the same with nuts, seeds, and other legumes like peanuts.

cheers,

s.

[Guest guest]

Sabine,

Here's another clue on this site.

http://www.living-foods.com/articles/agave.html

S

On Thu, Oct 16, 2008 at 10:49 PM, sabine luis <impendingbloom@...>wrote:

> thanks for the clue sharon,

> it seems to make sense to me that fermenting and roasting is probably the

> way to go with carob and chocolate. it also leans the scale for me a little

> more to doing the same with nuts, seeds, and other legumes like peanuts.

>

> cheers,

> s.

>

>

>

--

" You have to pinch yourself – a Marxisant radical who all his life has been

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philosophy of, funded and been in turn funded, politically promoted and

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revolutionary Marxists, unrepentant former terrorists and Chicago mobsters,

is on the verge of becoming President of the United States. And apparently

it's considered impolite to say so. "

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