Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Organic A-nonnie Chocolate?
Users Browsing Forum
No Members and 3 Guests

Organic A-nonnie Chocolate?  This thread currently has 3,464 views. Print Print Thread
5 Pages « 1 2 3 4 5 » All Recommend Thread
geminisue
Saturday, December 17, 2005, 4:42pm Report to Moderator Report to Moderator

SWAMIED Rh+ G2-Gatherer
Sam Dan
Posts: 2,763
Gender: Female
Location: GOTL, Ohio, U.S.A.
Age: 69
If the urge for chocolate is just to great to handle , take your little finger on your right hand close it into the palm . Tell yourself please relase my craving for chocolate, when it is released your little finger will go up again.  Tell me how it works for you.
Logged Offline
Private Message Private message Reply: 25 - 101
Victoria
Sunday, December 18, 2005, 7:38pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,381
Gender: Female
Location: Oregon
Hey chocolate lovers,
I took a desperate leap and found a way to consume chocolate without the fat AND without the sugar.  Most of you will most likely think "YUK, What the point then?"  Well I really wanted some chocolate, not having eaten any for about a year and a half.  You see, the cocoa butter fat doesn't do my cholesterol any good.

As I mentioned in an earlier post, I bought some Dagoba unsweetened organic cocoa.  It contains only cocoa and ground unsweetened chocolate, which gives it a small amount of fat, thus improving flavor in my opinion.

I put a spoonful of the cocoa in my mug, dissolved it in hot water, then added Roasted Dandelion Root tea bags, added more hot water, steeped for 10 minutes, and voila!  It was amazingly good.  It tasted a bit like a mocha without the sweetener.  Of course, you guys could add sweetener....I just chose not to use it.  It was actually a little creamy.   I got quite a buzz though...much more caffeine than green tea, let me tell 'ya!



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 26 - 101
Lola
Sunday, December 18, 2005, 9:50pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,093
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
glad you found something you enjoy!! )


''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!
Logged
Private Message Private message YIM YIM Reply: 27 - 101
HealthNut
Tuesday, December 20, 2005, 3:47am Report to Moderator Report to Moderator
Guest User
I just bought this dark chocolate bar that is really good. Not sure if it is what you are looking for or not but just thought I would share it anyway. It is by Endangered Species The Rainforest bar. I don't see where it is organic but it is 70% cocoa. The ingredients are chocolate, unbleached water-filtered beet sugar, cocoa butter, mint oil, soy lecithin, pure vanilla. It tasted very good.
Logged
E-mail E-mail Reply: 28 - 101
Carol the Dabbler
Tuesday, December 20, 2005, 4:37am Report to Moderator Report to Moderator

Gluten-Free Raw-Food Vegan
Kyosha Nim
Columnists and Bloggers
Posts: 2,774
Gender: Female
Location: Indiana, USA
Age: 69
Quoted from HealthNut
I just bought this dark chocolate bar that is really good. Not sure if it is what you are looking for or not but just thought I would share it anyway. It is by Endangered Species The Rainforest bar. I don't see where it is organic but it is 70% cocoa. The ingredients are chocolate, unbleached water-filtered beet sugar, cocoa butter, mint oil, soy lecithin, pure vanilla. It tasted very good.


The problem with most chocolate bars (as far as non-secretors are concerned) is the sugar.  Typebase4 does not specifically mention beet sugar, but so many kinds of sugar are Avoids for most nonnies that I'd place my bet on beet sugar being an Avoid as well.

The bar you mention sounds like a high-quality product (and would probably be fine for an A-secretor), but unfortunately high-quality items with good flavor can still be Avoids for some types.

Do you happen to know what your secretor status is?



Carol

A+ nonnie married to an A+ secretor
Logged Offline
Private Message Private message Reply: 29 - 101
Victoria
Tuesday, December 20, 2005, 4:58am Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,381
Gender: Female
Location: Oregon
I just got a reality check from my body.  It's amazing how we change when we haven't indulged in something for a long time.  I had not eaten chocolate for a LOOOOOOOONG time, and it never occurred to me that the Dagoba Cocoa would hurt me in any way.  Was I mistaken!!

I was kept awake most of the night with a throbbing headache, stiff neck, the pain returned in my shoulder, elbow and even my hand.  My fingers and right hand are still painful even today.  I don't think I can be in the Chocolate club any more.....so sad.....weeping, but smiling anyway, because my body speaks so quickly to tell me what it wants and doesn't want!




Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion

Revision History (1 edits)
Victoria  -  Tuesday, December 20, 2005, 4:59am
Logged
Site Site Private Message Private message Reply: 30 - 101
Carol the Dabbler
Tuesday, December 20, 2005, 5:08am Report to Moderator Report to Moderator

Gluten-Free Raw-Food Vegan
Kyosha Nim
Columnists and Bloggers
Posts: 2,774
Gender: Female
Location: Indiana, USA
Age: 69
Quoted from Victoria
I was kept awake most of the night with a throbbing headache, stiff neck, the pain returned in my shoulder, elbow and even my hand.  My fingers and right hand are still painful even today.  I don't think I can be in the Chocolate club any more.....so sad.....weeping, but smiling anyway, because my body speaks so quickly to tell me what it wants and doesn't want!



You're lucky, Victoria!  Many people either don't get immediate feedback from their bodies or don't recognize it when they do.  My own feedback is generally more diffuse, so I'm often not sure how to interpret it.  But I keep trying....

Tonight I made my first chocolate-chip cookies since starting the BTD.  I melted one of the unsweetened Ghirardelli bars, added some maple syrup, and made my own "chips."  The cookies were good, but I'm not sure I'm enough of a chocoholic to bother making them very often.  Back when I could just open a bag of chocolate chips, they were my most-frequently-made cookie.

We'll see how I feel in the morning!



Carol

A+ nonnie married to an A+ secretor
Logged Offline
Private Message Private message Reply: 31 - 101
Victoria
Tuesday, December 20, 2005, 5:14am Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,381
Gender: Female
Location: Oregon
Maple syrup is so fantastic.  It's one of my favorite flavors, although at the present time, I do better without any sweeteners except for a tiny amount of Blackstrap, which might not make such a good chocolate chip cookie.  Let us know how you feel.
 
When we start making all our own meals and desserts, I think a lot of things fall away because they take so much time, and that encourages us to simplify.  There's always the occasional treat, though!!



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 32 - 101
Carol the Dabbler
Tuesday, December 20, 2005, 5:21am Report to Moderator Report to Moderator

Gluten-Free Raw-Food Vegan
Kyosha Nim
Columnists and Bloggers
Posts: 2,774
Gender: Female
Location: Indiana, USA
Age: 69
I've been exploring the uses of Blackstrap lately.  The same bottle had been kicking around in the back of my fridge for years because I thought the flavor was too intense.  But I've tried some of the recipes and ideas from the Blackstrap thread (on the Eat Right forum, I believe), and find that using a judicious amount makes a huge difference.  (I'm not ready to try it in chocolate-chip cookies, though!)

The hot drink (6 oz hot water + 1.5 T Blackstrap + 1 T lemon juice) is delectable.

I also enjoyed a tablespoon of Blackstrap in 2/3 cup of plain (goat-milk) yogurt.  Yummy!


Carol

A+ nonnie married to an A+ secretor
Logged Offline
Private Message Private message Reply: 33 - 101
Victoria
Tuesday, December 20, 2005, 8:50pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,381
Gender: Female
Location: Oregon
There's something so satisfying about blackstrap molasses!  It has a rich taste, full flavor.....tastes like food instead of empty sugar.  

That's a surprising twist on the hot drink, Carol.  I've never heard of adding lemon to the Blackstrap.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 34 - 101
Carol the Dabbler
Tuesday, December 20, 2005, 10:50pm Report to Moderator Report to Moderator

Gluten-Free Raw-Food Vegan
Kyosha Nim
Columnists and Bloggers
Posts: 2,774
Gender: Female
Location: Indiana, USA
Age: 69
Victoria -- that's CrystalIda's recipe, based on an idea passed along by Dancer from the "kind man" who provided the bottle of molasses, all reported somewhere around the middle of the Blackstrap sticky-thread on the Eat Right forum.  Do try it!


Carol

A+ nonnie married to an A+ secretor
Logged Offline
Private Message Private message Reply: 35 - 101
Carol the Dabbler
Sunday, January 15, 2006, 4:49am Report to Moderator Report to Moderator

Gluten-Free Raw-Food Vegan
Kyosha Nim
Columnists and Bloggers
Posts: 2,774
Gender: Female
Location: Indiana, USA
Age: 69
To recap, here's my progress-to-date on the quest for A-nonnie-compliant chocolate chips:

The only plain chocolate I have found -- by which I mean that the only ingredient is chocolate -- is the Ghirardelli Unsweetened Chocolate Baking Bar, which is sold in upscale grocery stores.  Everyone else's baking or cooking chocolate (including the organic brands) contains either some sort of sugar or (in the case of Baker's brand Unsweetened Baking Chocolate Squares) milk solids.

I was accustomed to making a batch of chocolate-chip cookies with half a bag of chips -- 4 or 5 ounces of bittersweet chocolate -- so I figured that one 4-ounce bar of Ghirardelli's would be just about right for one batch.  According to the bags, the chips I'd been using contained about 65 grams of sugar per 1/2 bag, so I melted a bar of Ghirardelli in a double boiler and stirred in 1/4 cup of maple syrup (which, according to the bottle, would contain about 53 grams of sugar).  There were two problems with this batch:

a) As any experienced candy maker will tell you, melted chocolate stiffens immediately when any liquid is added.  This makes it hard to work with.

b) I was surprised to discover that my result was not nearly as sweet as semi-sweet chocolate.  I hadn't taken the weight of the sweetener into account.  Four ounces of chocolate plus 53 grams (dry weight) of maple sugar comes to more like 6 ounces, and 6 ounces of semi-sweet chocolate would contain more like 100 grams of sugar, or twice as much as I had put in.

For my next attempt, I tried Stevia Extract Powder, because I had some in the pantry, and because it isn't a liquid.  Half a teaspoon is roughly equivalent to half a cup of most sweeteners, so that's what I used.  Again, I melted the chocolate in a double boiler and stirred the stevia in thoroughly.  I poured the result into a lightly oiled plastic sandwich box and let it cool, then turned it out onto a cutting board and chopped it into roughly chocolate-chip-sized cubes.

The cubes were about the same sweetness as health-food-store chocolate chips, but it was a non-sugary sweetness, so for out-of-hand eating, the taste took a little getting used to.  In a batch of cookies, they were actually pretty good, much better than the ones made with my undersweetened first batch of "chips."

For my next attempt, I'm going to use enough maple sugar (as soon as I can get some) to equal the sweetness of half a cup of the syrup.  Will keep you posted!


Carol

A+ nonnie married to an A+ secretor

Revision History (2 edits)
Victoria  -  Sunday, January 15, 2006, 5:30am
Victoria  -  Sunday, January 15, 2006, 5:27am
Logged Offline
Private Message Private message Reply: 36 - 101
Victoria
Sunday, January 15, 2006, 5:10am Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,381
Gender: Female
Location: Oregon
Thanks for the update, Carol.  We had the same experience with adding maple syrup to unsweetened Ghirardell's chocolate bar.  It was not nearly sweet enough.  

Are you able to find maple sugar where you live?  If and when I try this again, I think maple sugar is a better possibility than the syrup.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 37 - 101
Carol the Dabbler
Sunday, January 15, 2006, 5:32am Report to Moderator Report to Moderator

Gluten-Free Raw-Food Vegan
Kyosha Nim
Columnists and Bloggers
Posts: 2,774
Gender: Female
Location: Indiana, USA
Age: 69
Victoria -- You took the words right out of my keyboard!  You must have been posting your message while I was revising mine (see above) to include the rest of my account-to-date.


Carol

A+ nonnie married to an A+ secretor
Logged Offline
Private Message Private message Reply: 38 - 101
Lola
Sunday, January 15, 2006, 5:32am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,093
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
nice try! )


''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!
Logged
Private Message Private message YIM YIM Reply: 39 - 101
Victoria
Sunday, January 15, 2006, 5:47am Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,381
Gender: Female
Location: Oregon
It's just that great minds run along the same bike path!    



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 40 - 101
Carol the Dabbler
Sunday, January 15, 2006, 6:40am Report to Moderator Report to Moderator

Gluten-Free Raw-Food Vegan
Kyosha Nim
Columnists and Bloggers
Posts: 2,774
Gender: Female
Location: Indiana, USA
Age: 69
Once we finish our run along the bike path, we can fuel up again with some chocolate-chip cookies!


Carol

A+ nonnie married to an A+ secretor
Logged Offline
Private Message Private message Reply: 41 - 101
proto
Sunday, January 15, 2006, 8:04am Report to Moderator Report to Moderator

GT4 Explorer / Asperger's
Autumn: Harvest, success.
Posts: 362
Gender: Male
Location: Finland
Age: 46
Plamil here in Europe has some new products like one that was sweetened with xylitol aka birch tree sugar. Xylitol seems to suit me very well in modest amounts. Unfortunately these sugar free alternatives apparently can't be certified as organic. Plamil Ingredients List


Logged Offline
Private Message Private message Reply: 42 - 101
Connect
Saturday, January 28, 2006, 9:30pm Report to Moderator Report to Moderator

Ee Dan
Posts: 743
Quoted from lola
try ground cocoa plain and add Veg Glycerin,,,,,,mix well.......it becomes like a paste......you can add nuts to that....a teaspoon of that or two will give you the choc 'fix' you need!! )


I'm at that time of the month where all I can think about are sweets and compliancy sometimes goes out the window.  I was on my way to the store to get some Junior Mints when I remembered this post.  I went to WF and bought some Cocoa Powder and vegetable glycerin.  I mixed them as Lola recommended, added some nuts and Wow!!  I'm satisfied!  So glad I tried this first.  

I also experimented with adding ghee, blackstrap, cinnamon, peanut butter...just doing different combinations, and they were all good.  Glad I foud something sweet to get me through the PMS cravings!


INFJ
Logged
Private Message Private message Reply: 43 - 101
Vicki
Saturday, January 28, 2006, 10:10pm Report to Moderator Report to Moderator

Using Custom SWAMI Food List
Sun Beh Nim
Moderator
Posts: 3,852
Carol, I think you will have better success if you add some fat like ghee to your melting.  Remember, a regular chocolate bar has cocoa butter and lecithin to keep it smooth.
Logged
Private Message Private message Reply: 44 - 101
Carol the Dabbler
Sunday, January 29, 2006, 4:36am Report to Moderator Report to Moderator

Gluten-Free Raw-Food Vegan
Kyosha Nim
Columnists and Bloggers
Posts: 2,774
Gender: Female
Location: Indiana, USA
Age: 69
Thanks for the idea, Vicki.  My quibble with the stevia batch was really more the flavor, though -- I didn't think it was quite good enough for eating straight.  But the texture wasn't bad.  What I'm starting with is actually a chocolate bar, not cocoa powder.  It has absolutely no sweetening, but it does contain the usual amount of cocoa butter, so the texture is fairly "melty," and I suspect that sweetening it with maple sugar will make the texture even better.  (But I'll keep your suggestion in mind, in case it still seems lacking -- goodness knows, ghee never hurt anything!)

I have the maple sugar on order from the buying club, by the way, and it should be here in early February.  The Ghirardelli baking chocolate was on sale a while back at Wild Oats, so I'm well stocked on that already.

Further adventures lie ahead!


Carol

A+ nonnie married to an A+ secretor
Logged Offline
Private Message Private message Reply: 45 - 101
Vicki
Sunday, January 29, 2006, 4:43am Report to Moderator Report to Moderator

Using Custom SWAMI Food List
Sun Beh Nim
Moderator
Posts: 3,852
Only a little bit of added fat is needed.
Logged
Private Message Private message Reply: 46 - 101
Lola
Sunday, January 29, 2006, 4:52am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,093
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
connect,
what joy!!! )


''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!
Logged
Private Message Private message YIM YIM Reply: 47 - 101
Connect
Sunday, January 29, 2006, 7:35am Report to Moderator Report to Moderator

Ee Dan
Posts: 743
Quoted from lola
connect,
what joy!!! )



Lola,
Is there any drawback to unsweetened cocoa powder?


INFJ
Logged
Private Message Private message Reply: 48 - 101
Lola
Sunday, January 29, 2006, 8:55pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,093
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
I do not see why there would be, no.

did you check the value for cocoa bean in typebase?


''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!
Logged
Private Message Private message YIM YIM Reply: 49 - 101
5 Pages « 1 2 3 4 5 » All Recommend Thread
Print Print Thread

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Organic A-nonnie Chocolate?

Thread Rating
There is currently no rating for this thread