Archived posting to the Leica Users Group, 2007/12/01
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Valrona - and I guess Philippe O's Marcolini - is chocolate, real chocolate, no additives, only coacoa beans fat used, well, chocolate as it should be and never ceased to be. Even on sceen your cake icing smels of 90%cacao Valrona to me - must have been delicious by the look of its gloss. Yumyum. Means the photograph was a double WOW as a result, Steve. Phil - chocolate addict still mouthwatering. ----Message d'origine---- >De: Philippe Orlent <philippe.orlent@pandora.be> >Sujet: Re: [Leica] IMG thanksgiving... Valrhona explained >Date: Sat, 1 Dec 2007 00:02:40 +0100 >A: Leica Users Group <lug@leica-users.org> > >Try Pierre Marcolini. >Philippe > > > >Op 30-nov-07, om 23:41 heeft Douglas Sharp het volgende geschreven: > >> http://www.worldwidechocolate.com/shop_valrhona.html >> Douglas (any chocolate less than 70% is inedible :-) ) >> >> Steve Barbour wrote: >>> >>> On Nov 30, 2007, at 2:39 PM, phamard@numericable.fr wrote: >>> >>>> Valrona? >>> >>> >>> comment ? >>> >>> >>>> >>>> Phx >>>> >>>> >>>> - >>> >> >> _______________________________________________ >> Leica Users Group. >> See http://leica-users.org/mailman/listinfo/lug for more information >> > > >_______________________________________________ >Leica Users Group. >See http://leica-users.org/mailman/listinfo/lug for more information > ------------------------------------------------------------- Noos, votre bureau virtuel sur Internet : Mail... Web : webmail.noos.fr