Didn't have any Lambda Carageenan (who names this stuff), so went with Tapioca fl and it turned out quite nice. I really enjoyed the roasted cocoa. It's the perfect pairing for a nice red bordeaux (had to test it) and the deep flavor is quite elegant. The pistachio still ranks high among my favorites, although peeling the little drupes is a little less than fun. By the time I made the cocoa recipe, I had time to work on my quenelle skills. :-)
