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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Chocolates OK?
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Paulppaul
Saturday, May 31, 2008, 3:30pm Report to Moderator Report to Moderator
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The typebase is neutral for all blood types.  But what does this mean?  What type of chocolate?  Sugar is an avoid for me so I can't have a hersheys, right?  What does the typebase for chocolate cover?
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Lola
Saturday, May 31, 2008, 3:34pm Report to Moderator Report to Moderator

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Sa Bon Nim
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cocoa powder, pure or whole cacao grain, nibs I believe you call them.....
simply follow the chocolate recipe and make your own with only beneficials.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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azredhead57
Wednesday, June 4, 2008, 11:29pm Report to Moderator Report to Moderator

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Ive been confused about the chocolate thing also.  I can have chocolate and I can have sugar but not dairy.  Dont chocolate chips have sugar and milk?  Doesnt ALL chocolate, except cocoa?  Sorry if this sounds dumb, I havent been able to find out the things I need to know.


~Victoria~
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Lloyd
Thursday, June 5, 2008, 12:30am Report to Moderator Report to Moderator

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Sa Bon Nim
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You can find unsweetened chocolate (100% cacao) if you look for it. Milk fat (no milk solids) is okay as a neutral component.

Quoted from wiki
Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate, mixed with some form of fat to produce a solid substance. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavour. With the addition of sugar, however, it is used as the base for cakes, brownies, confections, and cookies.

Cocoa powder There are two types of unsweetened baking cocoa available: natural cocoa (like the sort produced by Hershey's and Nestlé using the Broma process), and Dutch-process cocoa (such as the Hershey's European Style Cocoa and the Droste brand). Both are made by pulverising partially defatted chocolate liquor and removing nearly all the cocoa butter. Natural cocoa is light in colour and somewhat acidic with a strong chocolate flavour. Natural cocoa is commonly used in recipes which call for baking soda. Because baking soda is an alkali, combining it with natural cocoa creates a leavening action that allows the batter to rise during baking. Dutch-process cocoa is processed with alkali to neutralise its natural acidity. Dutch cocoa is slightly milder in taste, with a deeper and warmer colour than natural cocoa. Dutch-process cocoa is frequently used for chocolate drinks such as hot chocolate due to its ease in blending with liquids. Unfortunately, Dutch processing destroys most of the flavonols present in cocoa.[4]

Cocoa butter is the fat component.
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Lola
Thursday, June 5, 2008, 1:33am Report to Moderator Report to Moderator

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Quoted Text
baking soda is an alkali, combining it with natural cocoa creates a leavening action that allows the batter to rise during baking.


another good reason to use cocoa when baking!
will have to try that 50, 50 tip!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Curious
Thursday, June 5, 2008, 1:42am Report to Moderator Report to Moderator

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I made some chocolates the other day using pure cocoa butter (you need to melt it), pure cocoa powder, ground almonds and some coarsly chopped almonds, vanilla, cinnamon and some agave nectar. I am going to make more today using some raisins as well.
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Lola
Thursday, June 5, 2008, 2:08am Report to Moderator Report to Moderator

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Sa Bon Nim
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always check ingredients in any given chocolate you want to purchase.

making your own is safe and fun!
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?515


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Squirrel
Thursday, June 5, 2008, 5:17am Report to Moderator Report to Moderator

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Sauverain and Eric,

I just wanted to point out that Brighid's a secretor so she can have sugar. My understanding is that any chocolate which is less than 100% is likely to contain sugar and possibly vanillin (vanilla?), both avoids for O non-secretors. I could be wrong there, but I'd hate for you to eat avoids unwittingly.

Milk and white chocolate contain dairy. Plain/dark chocolate often does, but some makes don't. You need to read the ingredients.

I've been experimenting with various recipes. Nutty Fudge Balls works really well, but it's more like a praline than chocolate. I haven't tried Kate's Walnutty Chocolate yet, but I'm going to soon.

I've been trying to get some pure cocoa butter but have so far failed (if anyone wants any rich body butters, just let me know....   ) When I find some available locally, I'll have a go at melting it with agave and cocoa powder, which is  enough to make "real" chocolate.


Note to self: I am me, and also an O-nonnie - I'm allowed not to fit the mould.
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Curious
Friday, June 6, 2008, 12:54am Report to Moderator Report to Moderator

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Quoted from Squirrel

I've been trying to get some pure cocoa butter but have so far failed

The cocao butter I have is called "certified organic pure raw cocoa butter" and it is from "Power Super Foods". It is very expensive (35 Australian Dollar for 500 grams), but it is fantastic. I am not sure whether you can get it in Singapore, but if you do, it is worth a try.

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