check the recipes.....
a search on the website main page will also guide you

Peppermint..

there is soy milk with just soy beans and water.  no extra ingredients.

if you need the brand, let me know.

Well I just went through this entire thread and it seems that the best choices (if you are not making your own), are:

http://www.raw-chocolate.net/raw-chocolate.php?chocolate-bar=all
If you can get this to the U.S.

or

The Endangered Species Bars which have a line of Natural Chocolate Bars that are all made with Beet Sugar.  Be careful however of the ones with added dried fruit because for some reason they use dried fruit that has sugar in it.  

If you go to the Link "Company"  you can find the area where they have the ingredients of all their bars.

I'm going to check at my local grocery today for a few of the bars that have the beet sugar.

Dr. D sells chocolate bars with no sugar on his http://www.4yourtype.com website.


http://www.4yourtype.com/prodinfo.asp?number=NP133

Quoted from Sharon

Dr. D sells chocolate bars with no sugar on his http://www.4yourtype.com website.

http://www.4yourtype.com/prodinfo.asp?number=NP133

Sorry.. those have cane sugar in them.



I purchased 3 of the Endangered Species Bars with no 'cane sugar' which were sweetened with beet sugar.  good bars!  

And I got an email from the Austrailian company and yes they do ship to the US now!!!  So I ordered their Caco butter and a sample box of their bars.  Wonderful!

I am also asking a local merchant to buy them wholesale so we can get them cheaper.

I love the fact they are sweetened with agave!

Quoted from wwbailey

And I got an email from the Australian company and yes they do ship to the US now!!! So I ordered their Caco butter and a sample box of their bars.  Wonderful!
I love the fact they are sweetened with agave!

Ooh can I have their details too please??

Quoted from Possum

Ooh can I have their details too please??

The best bet is to find a company who will buy them wholesale and put them in their store as the shippping for individuals is pricey!

http://www.raw-chocolate.net/raw-chocolate.php?chocolate-bar=all

wwbailey

Thanks tonnes for this heads up  !!

I'm gonna order me a load to my parents house which I shall eagerly collect when I'm home in Oz for Christmas and bring back to the UK with my good self (el cheapo P&P)  .

AP  

Yeah! I'm a newbie who is just learning how to navigate my new 0+Gatherer Mesomorphic world after returning from my first trip to Dr. D'Adamo...and have many questions after my first "enlightened" trip to Wegman's last evening. Chocolate, of course, was one of them...I am grateful for this insight from everyone. I'm looking forward to lots of learning in these forums...

welcome!

Would you consider something like a Larrabar -- a combination of dried fruit and cocoa . . sweetened yes, but with dates, figs, etc.  Sometimes with nuts . . the effect may be more like eating a brownie than a Hershey's bar, but can be very satsifying, and may provide the chocolate you seek.  There are several comparable brands . . . "Pure" seems to offer one as well.  Good luck.

Lara bars are GOOD.

Been there done that with the Lara Bars.. good but not the same as a nice solid bar of chocolate.

I just stumbled across this thread, and wish I had done so about 30 minutes ago!  I am fairly new to the GTD way of eating (I'm an O/Hunter).  Chocolate is a diamond for me, which is fantastic...but I just learned the hard way that not all chocolate is created equal!  

I just ate a handful of Dark Chocolate Pomegranate (by Brookside), and now I feel really sick!  I looked up the ingredients and needless to say, 99% of it is not GTD complaint...

Ingredients:

Dark Chocolate (sugar, unsweetened chocolate, cocoa butter, whole milk powder, butter oil, alkalized cocoa powder, soy lecithin, salt, natural flavor)
Fruit Juice from Concentrate (filtered water, pomegranate juice concentrate, cranberry juice concentrate, apple juice concentrate, pineapple juice concentrate, elderberry juice concentrate)
Cane Sugar
Corn Syrup
Maltodextrin
Pectin
Malic Acid
Matural Flavor
Ascorbic Acid
Canola Oil
Confectioner's Glaze

I was doing so well the past two days too     I hate set-backs.

Dr D has a great bar.

http://www.4yourtype.com/prodinfo.asp?number=NP131

Being O = equal to + fresh food...  I wonder could we make our own choc by taking 100% and  strew it over whip cream?? might be mmmhhh /// I have no idea.. but you know if you do all other things right then this set back will become a teaching moment..

I do 85% and melt it in the micro.. the only thing I use that for- a corner melted is like eating a whole bar reg..

sorry lessons are so hard..

I just after 15 years on BTD finally read and internalised what the BTD books have been saying all along.. but never in the "single" word in the way "I" need to hear it.. its not the caffeine.. but the acid for O' s  NOT  a good thing.. so just last week I switched to tea... and what is even better.. once my mind UNDERSTOOD and realized the WHY.. I no longer have a craving for coffee.. I long ago went over to caffeine free- got over the week long headache Febr1to10th, done it here with help.. but only gave up decaf last week.. hard lessons.. I feel much better..  

I recently got a 100% chocolate Ghiradelli bar and melted a couple squares in the microwave and added a couple teaspoons of raw agave syrup....very yummy with a banana.  

Has anyone mentioned Scharffen Berger chocolate yet?  I consider it to be like a fine wine, something to savor every once in a while.  When I need a chocolate fix, I reach for one of their Nibby Bars:

http://www.worldpantry.com/cgi.....amp;pcgrfnbr=3222872

The little 1 oz. bars are just right for me.  Nutritional info is on that page, too.

Sounds delicious - haven't seen them in the UK though  .

I have made my own though:

http://www.thechocolution.com/kit.php

With chili, ginger or peppermint oil - yum  

I just bought a Trader Joes chocolate bar that is 85% caocoa.  It's fairly non sugary.

Quoted from 14442

I just bought a Trader Joes chocolate bar that is 85% caocoa.  It's fairly non sugary.

I like the 90 % lindt dark chocolate bars. I melt it with a tsp of compliant fat, vanilla and add almonds let it cool and you have a wonderful bar. Bet ghee would be awesome for those ghee lovers.

As on O+ & newly discovered Hunter, I was over the moon to find out that chocolate is a Superfood!!!!   I found some Chocolate Chunks by Enjoy life at Whole foods.  They're "NO TRANS FAT, NO ARTIFICIAL INGREDIENTS, VEGAN, KOSHER PAREVE, GLUTEN-FREE, CASEIN-FREE"  also, the ingredients are: Evaporated Cane Juice, Natural Chocolate Liquor (non-Alcoholic), Non-dairy Cocoa Butter  

I KNOW the evap. cane juice is sugar, but literally eating 3 or 4 little chunks goes a loooong way towards satisfying my craving & I'll usually top a spoonful of almond butter with a chunk or two to lessen the effect of the sugar.  They're not overly sweet, but they sure are chocolaty!  

http://www.enjoylifefoods.com/our_foods/chocolate_for_baking/semisweet_mega_chunks.html

The Enjoy Life chocolate chunks are good Beachgirl.

I've been buying Equal Exchange chocolate. It's fair trade so the money goes to support small farmers and not child slave labor and unfair prices for the growers. Their 71% dark chocolate is still a little on the sweet side for me, but I only eat a square every couple of days or so so it's a minimal amount of sweetener. The taste is nice: cocoa-y and mellow with a pleasant edge of bitterness. Now if they made it in 90-95%, I'd be in heaven.

Ingredient list: organic chocolate liquor, organic raw cane sugar, organic cocoa butter, organic unrefined raw cane sugar, organic ground vanilla beans.

I'm going to give Dr. D's chocolate a try when I put in my supplement order later in the month.

As also loving to enjoy the chocolate, my best choice is to make my own Chocolate.
It is consists of: cocoa, jam (fruit is sweetened with only grape juice, so there is only fruit sugar) and olive oil. Sometimes I spread it on rice cake. It is great, as for Hunter anyway.

As an O nonnie, I'm not supposed to have any sugar or any vanilla. Most chocolate bars have sugar. I found one brand that's sweetened with agave, but it has vanilla. I'll still eat a tiny piece if the HFS offers a free sample, but i'm not about to buy a whole bar of it.

I did buy some unsweetened baking chocolate. Some days, when I'm REALLY craving chocolate, it hits the spot, just the way it is. But other times it seems TOO bitter. I figured I could melt it, add agave, and let it re-harden,  but i haven't done that yet.

How exactly do I go about melting chocolate without burning it? I remember my mother melting chocolate on a double boiler years ago, but I don't have one of those. And then, once it's melted, what should i pour it onto or into before it hardens?