Hi Darren!!!! I'd love to try some chocolate beans. I have some Tamarindus Indicus that I can offer you. You can try both in seeds and I also have a plant already started. The pulp from the pods are used to make candy, jams, and VERY refreshing Tamarind water.Plmk. Thank-you. Always a friend, Nancy aka sunshine98

I have some little ones who try to grab the big pellets before the big fish get them, and sometimes succeed racing away with this big thing in their mouths - problem is they're too big to swallow so eventually the big fish gets them in the end. Very cute - enjoy your babies, they grow up too fast dont they!

I saw Gaidaikudamono has vanilla to trade for chocolate. I ordered some chocolate pods online I am willing to trade some of the seeds for vanilla cuttings. The seeds have to be kept moist (that is why they ship the pod) I could send some to you in a baggie with a moist paper towel. I live in Central Florida. I ordered the chocolate about a week ago so it should be here soon let me know. tiffschorn@gmail.com

I'm not sure this is the recipe I used but this one is from Mes Confitures by Christine Ferber. The book just happened to be handy. Raspberry with Chocolate Jam 2 3/4 pounds raspberries, or 2 1/4 pounds, net 3 1/2 Cups granulated sugar Juice of 1 lemon 9 ounces extra bittersweet chocolate* Pick over the raspberries. Omit rinsing them so as to keep their fragrance. Put the raspberries through a food mill (fine disk). In a preserving pan, mix the raspberry pulp with the sugar and lemon juice. Bring to a boil and cook 5 minutes, stirring gently and skimming carefully. Sdd the chocolate, grated. Mix and then pour into a ceramic bowl. Cover with a sheet of parchment paper and refrigerate overnight. Next day, return the mixture to a boil. Continue cooking on high heat for about 5 minutes, stirring and skimming if needed. Return to a boil. Check the set. Put the jam into jars immediately and seal. *An extra-bittersweet chocolate, ranked high for qualty, is Lindt's "Excellence". Excellence contains 70% cocoa, which makes it popular with professionals. You might check out "jams" on the Harvest Forum, which is probably where I got the recipe I used. You will also be able to check out the tips from others who have made the jam. Good luck. Thanks to all who gave me their suggestions for using the jam. jude