http://www.sees.com/cat.cfm?CatSelect=C0035

After reading all of these posts and the other thread Im wondering if 100% chocolate wouldnt actually be cocoa powder, as it all starts as a cocoa bean right?  I wonder if to get 'chocolate', as we know it you dont have to add a liquid/solidifying ingredient and that is why we cannot find what we want?  That would explain why the higher the cocoa or cacao percentage the more dry and bitter the bar or chips.  I think for personalized 'chocolate' the way we think of it we need to start with pure cocoa powder and add whatever acceptable ingredients we can to make it the thickness and sweetness we want.  I have in hand a Ghirardelli Intense Dark, Twilight Delight, 72% cacao bar and the ingredients are:  Unsweetened chocolate, sugar (for flavor?), cocoa butter (for texture?), vanilla (again for flavor), and soy lecithin (an emulsifier).  One definition of emulsifier is:  Additive that promotes the formation of a stable mixture, or emulsion, of oil and water.  I dont know if any of this is helpful or more confusing, but I did read a lot of labels last night looking for this mysterious sugar, milk and oil free chocolate and Im definitely on a mission now

I've been buying Endangered Species chocolate and I just got the Tiger bar which has espresso beans in it..(sigh) I also like the Bat bar..So I checked the ingredients and it only has filtered beet sugar which is compliant for me and no white refined cane sugar which   seems to put weight on me so I have to really limit it. 13 grams carb with 5 grams fiber leaving 8 total grams of carb for a 1/2 of a candy bar people!!!  

Ok, I just came from reading chocolate bar labels at the Cost Plus World Market.  They have chocolate from all over the world.  I didnt get through all of them but didnt find any that were just chocolate.  I did see 3 that were NO ADDED SUGAR.  They didnt seem to have any kind of artificial sweeteners either but they almost all had milk solids or milk powder or some type of milk.  There were many many kinds and flavors, even some with cayenne and chili peppers.  Next time I go Im planning to spend more time and make some notes.  Im on a mission now.

I didn't read everybodies comments but how about just plain old cooking chocolate you know the kind they melt and add the sugar to to make chocolate bars.  I forgot about those, I think it's a little strong but man I remember it giving me energy and making me feel good probably because of Hunter-ness well I'd try that.  It felt like I would feel like if I drank some coffee as another blood type.  I don't know the technical name of the unsweetened chocolate squares but they're in the cooking section at your local store, I'm not sure if the other ingredients matter.

You know what might be good for hunters is chocolater covered dates, never heard of it but it might be an interesting combination.

I'll be right back....

baker s chocolate would be the word......
just choose an avoid free brand...

The dates and unsweetened baker's chocolate works great for me, a Hunter, as a snack and an extra pick me up.  What I've tryed is microwaving the dates and chocolate is a bowl till melted (1-2 minutes) then mix real good, just as good or better than any chocolate bar I've ever tasted, you may try adding cinnamon too, may be ok.  

Quoted from carolinagirl

Hi Peppermint Twist,

I have a recipe for 'Chocolate Soup' as I am a total chocoholic.  Loving the fact I can have it now...as an O it was simply neutral.  I buy at the grocery store the unsweetened bar of chocolate from Germany.  Most grocers carry it, it's in a green box.

This recipe is not "precise" measurements.....it's to your taste.

Put a few cubes of chocolate in a small dish (like a ramekin dish)
Add just a little bit of Olive Oil (the lightest you can find)  Or if you are brave.....Flax Oil.  Either will do.
Agave Nectar to taste  
Add a few pats of butter or ghee (your preference)
A teaspoon to tablespoon of almond butter (your preference)
A teaspoon of rice milk or soy milk

Microwave in 20 second increments at a time, stirring in between.  Keep an eye on it, as it can boil over.  Eat with a spoon.  This is a cheap and simple, yet Gatherer "friendly" way to get that beneficial chocolate into your diet.  You can forego the almond butter if you like, it just gives it that "Reese Cup" flavor.

Hope this helps,
Carolinagirl-Gatherer

Thank you so much, Carolinagirl, and sorry it took me so many months to notice your post!  This looks good.  I am wondering, since both almond and soymilks are very thin, if one could use a different thin liquid instead, like a little bit of strong, room temperature twig (kukicha) tea, or maybe a little of a fruit juice that marries well with chocolate, such as cherry?  I just am musing over that because usually almond and soymilk contain a lot of extra ingredients that I don't want, plus I'm on the Gatherer diet now and one is a black dot, one is a TTA (they were avoids for me as an O non-secretor, too).  Other than the nutmilks, which look like they would be easy to substitute something else for, it looks like a go!  I have a feeling that homemade almondmilk would actually be a superfood for G2's, btw, if anyone wants to use nutmilk.  Almonds are a SF and almondmilk is a black-dot avoid, but I'll bet you anything that is due to all the things usually added to commercial varieties.  If you make it yourself out of only pure almond, and almond is a SF, seems like it would be a SF to moi.

...Anyway, I'm inclined to try it with strong kukicha tea in place of the almondmilk, myself.  Thanks again for being so thoughtful as to post a recipe for this for me and others who may be interested.  btw, do you know the brand name of the chocolate you buy in the green wrapper?

Quoted from azredhead57

After reading all of these posts and the other thread Im wondering if 100% chocolate wouldnt actually be cocoa powder, as it all starts as a cocoa bean right?  I wonder if to get 'chocolate', as we know it you dont have to add a liquid/solidifying ingredient and that is why we cannot find what we want?  That would explain why the higher the cocoa or cacao percentage the more dry and bitter the bar or chips.  I think for personalized 'chocolate' the way we think of it we need to start with pure cocoa powder and add whatever acceptable ingredients we can to make it the thickness and sweetness we want.  I have in hand a Ghirardelli Intense Dark, Twilight Delight, 72% cacao bar and the ingredients are:  Unsweetened chocolate, sugar (for flavor?), cocoa butter (for texture?), vanilla (again for flavor), and soy lecithin (an emulsifier).  One definition of emulsifier is:  Additive that promotes the formation of a stable mixture, or emulsion, of oil and water.  I dont know if any of this is helpful or more confusing, but I did read a lot of labels last night looking for this mysterious sugar, milk and oil free chocolate and Im definitely on a mission now

Well, the Ghirardelli (or however you spell it) 100% pure chocolate bar I accidentally stumbled across at Wal-Mart, of all places (in the paper towel aisle, ta boot...God really wanted me to see that chocolate *lol*) said it was 100% pure, as I posted about a few pages ago somewhere in here.  It was pretty dang horrible, gotta say, when I bravely just bit into the thing.  I usually go for bitter, sour and/or unsweetened flavors that other humans find unpleasant or even intolerable, but I gotta say, even for ME, this was hard core **!  Next time I try to incorporate chocolate into my diet, I will definitely sweeten it with agave nectar, as in the example of Carolinagirl's recipe above.  OR, I might just cheat and buy a very high-quality chocolate bar with very pure ingredients, like the Endangered Species brand, and have a few TTAs like sugar in there with my SF *lol*.  But I'd probably try the homemade and thus totally compliant route first.

As for eating the 100% pure "baker's chocolate" again?  Well, that won't be happening *lol*!!!
    

And it was a BIG bar, too!  I ended up using the rest in tiny increments, added to oatmeal, to make a chocolate oatmeal.  When I first transitioned to the GTD from the BTD, I went on a veritable oatmeal kick, being so delighted that it went from avoid to SF.  But I got over that.  Haven't had oatmeal in a while.

But back to chocolate:  you can find 100% pure bars but they need massive sweetening up, or to be used in a savory recipe.  What they don't need is for anyone to just naively bite into one of 'em, as I did, thinking surely it would be delish.  Miscalculation!

Hmm...  I didn't read all 108 messages here, so I don't know if this has been mentioned...  As a raw foodist, I add raw cacao nibs (pure, organic UNPROCESSED dark chocolate) to smoothies. They can also be blended into desserts, or sprinkled on ice cream. No additives, preservatives, sugar, or dairy. You can nibble on them if you like the taste, but I prefer to blend them. The chocolate flavor is subtle, depending on the quantity used, but the nutritional quality is unadulterated by cooking or other processing. Enjoy!  

Quoted from azredhead57

After reading all of these posts and the other thread Im wondering if 100% chocolate wouldnt actually be cocoa powder, as it all starts as a cocoa bean right?  I wonder if to get 'chocolate', as we know it you dont have to add a liquid/solidifying ingredient and that is why we cannot find what we want?  That would explain why the higher the cocoa or cacao percentage the more dry and bitter the bar or chips.  I think for personalized 'chocolate' the way we think of it we need to start with pure cocoa powder and add whatever acceptable ingredients we can to make it the thickness and sweetness we want.  I have in hand a Ghirardelli Intense Dark, Twilight Delight, 72% cacao bar and the ingredients are:  Unsweetened chocolate, sugar (for flavor?), cocoa butter (for texture?), vanilla (again for flavor), and soy lecithin (an emulsifier).  One definition of emulsifier is:  Additive that promotes the formation of a stable mixture, or emulsion, of oil and water.  I dont know if any of this is helpful or more confusing, but I did read a lot of labels last night looking for this mysterious sugar, milk and oil free chocolate and Im definitely on a mission now

The food database on this site has a good explaination of the process of creating "chocolate" in it's various forms. Interesting to read, and it answers a lot of your questions...  

Pixelland, will you join us on the Ribbit Goes Raw thread please?

We eat plain, unsweetened chocolate.  Not much of it, as it doesn't take much to get the job done, but we do eat it that way.

I'm wondering if Carolinagirl can make her cookies with xylitol.  I used it to make wild cherry jelly.

I enjoy Xocai - It's semi-sweet product a cross between dark chocolate and milk chocolate.  Can be a bit pricey.  Sweeten from natural products.

My favorites are the Nuggets and Protein Bars (taste like brownies) I also like the X-Power Squares but those are a bit more on the dark flavor.

Need more info send a PM

Well it took me longer than planned to get around to it, but this weekend my 4 yr old grandson and I made our own chocolate 'bars'.  He likes to get up at the island and make stuff with Nanna.  I had gotten some organic mini semi-sweet chocolate chips that were dairy and gluten free, as well as the Organic brand of semi-sweet normal size chips and my bar of Ghirardelli 100% chocolate.  And yes I agree by itself it is NOT good.  I actually found a recipe on the back of the mini-chips that we used as a guide.  We sprayed 2 baking pans with canola oil spray and sprinkled 4 different kinds of nuts and 3 kinds of dried fruits in different areas of the pans.  I used walnuts, pecans, almonds and macadamias and cranberries, cherries and blueberries in different combinations.  Then in a large microwavable mixing bowl I dumped in the 2 kinds of chips and the choc bar broken into pieces along with about 2 tsps of canola oil and some agave syrup.  I microwaved this at 50% for 1 minute increments (about 3 times) until it was melted and blended enough to pour over the nuts and fruits.  I split my chocolate up and melted it in 2 batches just for convenience.  Then we put the pans in the refrigerator and waited.  When it was no longer shiny but still not so hard that it couldnt be cut we cut some into bars and broke some into pieces and then put into the small snack size baggies and stored back in the fridge.  If left out it is softer than a normal candy bar but mmmmmm they are delicious.  More on the dark side than some might like but that was our first batch.  Now I know I can experiment with less oil and maybe find a milk chocolate to mix with the dark.  I think I'll go have a piece now

nice!

Quoted from Peppermint Twist

...ooookay and aaaaall righty then, that little cybersail to Ghiradelli's site yielded exactly nada.  WHY don't these chocolate companies list INGREDIENTS?  So far today, I've been to Dagoba and Ghiradelli and a few other chocolate company sites and they don't provide complete ingredient lists.  The heck with that.  I object on principle to any company that does not provide a total ingredient list for any product described.

Da nerve!

Quoting myself because UPDATE:  There is a totally organic Dagoba chocolate bar with 100% organic cocoa and NO sugar or anything else.  My verdict:  GOOD.  I've been breaking off a piece and blending it up with plain yogurt (I know, I know, but I need the probiotics in there right now) and two bananas (critical for SWEETENING this--they are the only sugar).  GOOD.  Nice shake for a light dinner, which is what I did last night.  Would be good for any meal, though.  To change up the yogurt (toxin to avoid) for a DIAMOND superfood, go with ricotta instead, which I plan to do once I get off my plain yogurt kick (if loving it is wrong, I don't wanna be right...at least not right now!  It is helping me tremendously with a "lady problem", in fact, I'm cured me thinks but I don't want to give up the yogurt and I still have two VATS of it left *lol*).

Kirk out!  Bottom line:  Dagoba 100% organic, unsweetened chocolate bar GOOD.

E,
You can get goat's milk or water buffalo yogurt.  I love the water buffalo yogurt and it's more digestible than the cow's milk (smaller proteins I think).  I bought some oat and choc. granola the other day.  It had just a tiny bit of choc. in it and I like to mix that in with the maple flavored water buffalo yogurt that I buy at WF  (bufaladivermont).  good lunch occasionally. One of these days, I'm going to have to get my Genotype book out and really commit to it.

that sounds more like a sweet snack to me!

Hmmmm, I have a lot of high quality organic food grade cocoa butter around because I have a skincare business. I wonder if I mixed cocoa butter, carob powder, and some honey or stevia I can make my own mock carob bar?  I never buy carob in solid form out because it has too many additives.

I googled and googled and found one chocolatier using carob, cocoa butter, and soya flour in theirs, but no meausrements were listed.

Any tips before I test my theory?

Sift the carob powder (I tap my finest tea strainer).  Mix the powder with honey then add just a bit of cocoa butter or coconut oil or ghee, as needed!

Oooh, nice! I'll try this and freeze maybe?

mix all on a double burner until soft and melted.....
then pour and refrigerate.

Quoted from Jane

E,
You can get goat's milk or water buffalo yogurt.  I love the water buffalo yogurt and it's more digestible than the cow's milk (smaller proteins I think).

Dude, just remember, this is west central Florida.  As in no Whole Foods.  They think seltzer water is exotic here.  My HFS does not have goat or water buffalo yogurt.  I suppose I could drive my butt down to Sarasota to the WF, but ever since the gas situation and economy situation and job situation and every other imaginable situation went OTH (off the hook--I just made up that acronym...or did it already exist in the wonderful world of texting?), I don't drive anywhere I don't absolutely need to drive.  We need a Whole Foods here in my city.

Whole Foods!!!!!!!!!!!!!!!!!!!!!!!!!!!

Quoted from Jane

I bought some oat and choc. granola the other day.  It had just a tiny bit of choc. in it and I like to mix that in with the maple flavored water buffalo yogurt that I buy at WF  (bufaladivermont).  good lunch occasionally. One of these days, I'm going to have to get my Genotype book out and really commit to it.

Please tell me it was wheat-free granola?

Anyway, I was thinking that to superfood up a G2 chocolate shake, one could use ricotta (or, hey, if they can find the compliant yogurt you mentioned, go for it), unsweetened organic chocolate or cocoa, and 100% pineapple juice.  Pineapple and chocolate go nicely together.

Uh oh.  Gotta go.  I can't wait to get my laptop set up at home!

The granola was just oats and the chocolate - pretty good.  You can see the yogurt on their website - http://www.bufaladivermont.com/.  It's the new company that took over Woodstock Farms in your fav state.  Just looked at it - so far they are only in New England, NY and NJ.  It's so creamy.  When it was Woodstock Farms, they had a capaccino flavor that was to die for.  The maple is just the yogurt and Vt. maple syrup!

Has anyone used Xylitol to make chocolate treats?