Re: [CH] Choc Habs

Baker Richardson (habanerored@hotmail.com)
Wed, 01 Sep 1999 15:08:40 CDT

What exactly do you mean by if the soil is right? Do you mean the right ph 
level ?
Yearn For The Burn     Baker R.


>From: "Byron" <Byron.Bromley@Gsd-Co.Com>
>Reply-To: "Byron" <Byron.Bromley@Gsd-Co.Com>
>To: <chile-heads@globalgarden.com>, "Chet Bacon" <chet@chetbacon.com>
>Subject: Re: [CH] Choc Habs
>Date: Tue, 31 Aug 1999 17:46:50 -0400
>
>Chet
>
>Last year I could not tell the difference between Chocolates
>and Red Savinas as far as heat goes. I was the only one that tried
>them that could tell a slight difference in flavor.
>
>If the soil is right, these are going to be the hottest hot
>chocolate you have ever had. <<Grin>>
>
>Byron
>
>----------
> > From: Chet Bacon <chet@chetbacon.com>
> > To: Byron <Byron.Bromley@Gsd-Co.Com>
> > Cc: chile-heads@globalgarden.com
> > Subject: Re: [CH] Choc Habs
> > Date: Tuesday, August 31, 1999 4:06 PM
> >
> > Is that like bitter chocolate? snicker
> > Mine also turning, quite a shock to see real chocolate color on
> > peppers..
> > Should be HOT Chocolate.. double snicker
> > Chet
> > Byron wrote:
> > >
> > > An observation
> > >
> > > My chocolates started ripining as a medium brown, then turn about the
> > > color of Hersey's Choc.  If you don't wait until they get 100% dark
>brown
> > > they might be bitter.
> > >
> > > Byron
> >
> > --
> >
> >
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