Thank you leel, I never heard of such a thing as a pudding steamer, but it sounds good and sounds like the same methode for making scottish meatloaf, so I guess it'll work for my needs. Thanks again,Miles

Nope I dont believe it had gone bad. I've had trouble melting "chips" too - they seems to have a stabilizer or something in them so they keep their shape when other chocolate would have melted. When I've successfully melted white chips in the past, I microwaved them on super low until they just started to soften, then let them sit for a moment or two, there seems to be residual heating, then stir them around again and heat on super low again. Hope that helps! Alexa

Chocolate processing is fascinating. I recently watched a PBS or History channel show on just this subject. And then had to search and research because of something i want to make. I know what to look for now, and how to read the labels. Looking at baking chocolates at ChefCentral a few weeks ago i had an idea how to choose. I ended up with E.Guittard bittersweet 72% wafers for baking. Read through 'the Bakers Guide to Chocolate'. It's a pdf. http://www.preparedpantry.com/PDF/favorite-chocolate-recipes-guide.pdf "Bitter (unsweetened) baking chocolate is made from pure chocolate liquor. By specification, it must contain 50 to 58 percent cocoa butter though with inferior products, vegetable oil may he added. Depending on the producer, milk solids, vanilla, or salt may be added. I have a package in front of me that contains only chocolate and milk solids. Unsweetened chocolate has a bitter taste and relies on sweeteners in the recipe to make it palatable. Sweet baking chocolate--bittersweet, semisweet chocolate--has sugar added. These products must contain 35 to 50% cocoa butter but may have as little as 15% chocolate liquor. Because unsweetened chocolate has twice the chocolate liquor, we prefer to use unsweetened chocolate in most of our baking. Bittersweet and semisweet chocolate can be used interchangeably in recipes though there is a difference in flavor. Often, bittersweet is a more expensive chocolate and to many, a better, richer-flavored chocolate."...

Well, after living with it for a few days, the Peppered Pecan is growing on me. It is a nice rich color. I think once I pull off all the blue tape and get everything up and installed, pictures and towels hung, etc., it will recede into the background. When you are staring at nothing but a wide expanse of wall, you notice any and every perceived flaw with the color. I absolutely love my satiny cream and cafe au lait shower curtain, though. I finally hung it last night and I don't think it would look as good up against a lighter paint color. I also love the way my pale aqua rugs and towels stand out against the color. Can't wait to find more turquoise and aqua accessories to add. I really am falling in love with aqua for some reason!