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Organic A-nonnie Chocolate?  This thread currently has 3,820 views. Print Print Thread
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proto
Sunday, January 29, 2006, 9:13pm Report to Moderator Report to Moderator

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I understand overconsumption of cocoa may increase the level of copper. High copper may lead to pain in joints and such.


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Connect
Sunday, January 29, 2006, 9:23pm Report to Moderator Report to Moderator

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Quoted from lola
I do not see why there would be, no.

did you check the value for cocoa bean in typebase?


I checked, but can't find it in the typebase...........


INFJ
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Victoria
Monday, January 30, 2006, 3:41am Report to Moderator Report to Moderator

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Earlier in the thread, we were discussing making eating chocolate with unsweetened choc. bars, and I had success tonight with this recipe:

1/3 of a big bar of unsweetened Ghiradelli Chocolate (baking chocolate)
approx 3 Tb. maple sugar (to taste)
Walnuts, Almonds, or other nuts and/or raisins etc.

Melt the chocolate in a heavy skillet or pan on low heat
Stir in the maple sugar and mix well.  Add more to taste.  Stir for a bit to dissolve the granules.
Then mix in any nuts or dried fruit that you like.

Scrape it all off onto a saucer and either eat warm with a spoon!    or cool and break/cut into pieces.

Quite good, actually.  It was made during a chocolate attack with nothing else available, and I was unwilling to run to the store.



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Lola
Monday, January 30, 2006, 3:46am Report to Moderator Report to Moderator

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nice choc fix try!! )
happy you enjoyed it!


''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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Carol the Dabbler
Monday, January 30, 2006, 4:02am Report to Moderator Report to Moderator

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Quoted from Victoria

1/3 of a big bar of unsweetened Ghiradelli Chocolate (baking chocolate)
approx 3 Tb. maple sugar (to taste)
Walnuts, Almonds, or other nuts and/or raisins etc.


Victoria -- Was the Ghirardelli bar the 4-ounce size?  And would you say that adding 3 Tbsp of maple sugar resulted in semi-sweet or sweetie-sweet chocolate?  (Or what?)

I'm glad to hear that the general principle works, and your experience may save me some trial and error when my maple sugar arrives next week.

Thanks!


Carol

A+ nonnie married to an A+ secretor
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Carol the Dabbler
Monday, January 30, 2006, 4:08am Report to Moderator Report to Moderator

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Proto -- If you eat chocolate as an occasional treat, there should be no problem.  If you're eating it regularly, then you should check into the copper question via a Google search -- and let us know what you find, OK?

Connect -- The closest to cocoa powder on Typebase is chocolate (http://www.dadamo.com/typebase4/depictor5.pl?113), which is neutral for everybody.  I believe that cocoa is basically just chocolate with the cocoa butter removed, so I would feel fairly comfortable assuming that it's also neutral for everyone.  No guarantees, of course.


Carol

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Victoria
Monday, January 30, 2006, 4:23am Report to Moderator Report to Moderator

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Quoted from Carol_the_Dabbler


Victoria -- Was the Ghirardelli bar the 4-ounce size?  And would you say that adding 3 Tbsp of maple sugar resulted in semi-sweet or sweetie-sweet chocolate?  (Or what?)

I'm glad to hear that the general principle works, and your experience may save me some trial and error when my maple sugar arrives next week.

Thanks!


Gee, I don't know about ounces, Carol, and the bar is gone now  
It was a big bar.  In my mind, I'm imagining about 5 or 6 inches long.  But maybe they have a really Giant bar, and this was not THAT BIG!

Good luck.  You have to stir a bit to melt the maple sugar granules.




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Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Victoria
Monday, January 30, 2006, 4:25am Report to Moderator Report to Moderator

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Oh, last part of your question, Carol.  3 T per 1/3 bar resulted in a semi-sweet,
NOT bittersweet,
NOT sweetie-sweet!

Bar.




Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
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~Mary Jean Irion
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proto
Monday, January 30, 2006, 7:55am Report to Moderator Report to Moderator

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Looks like cocoa is not only high in copper - like 5mg per 100g of cocoa powder but also generally speaking high in cadmium. African organic cocoa may be lower in cadmium apparently because their soil isn't as volcanic as that of Central America. There is at least one brand of Organic Malagasy chocolate in Europe and it seems that the American River Chocolate Company uses organic Tanzanian chocolate in their sauces. Unfortunately both these manufacturers use sugars that are unsuitable for a nonnie.


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Connect
Monday, January 30, 2006, 2:26pm Report to Moderator Report to Moderator

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Quoted from Carol_the_Dabbler
Proto -- If you eat chocolate as an occasional treat, there should be no problem.  If you're eating it regularly, then you should check into the copper question via a Google search -- and let us know what you find, OK?

Connect -- The closest to cocoa powder on Typebase is chocolate (http://www.dadamo.com/typebase4/depictor5.pl?113), which is neutral for everybody.  I believe that cocoa is basically just chocolate with the cocoa butter removed, so I would feel fairly comfortable assuming that it's also neutral for everyone.  No guarantees, of course.


Thanks Carol~


INFJ
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geminisue
Monday, January 30, 2006, 4:17pm Report to Moderator Report to Moderator

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Is vegetable glycerin a sweetener?

Are there carbohydrates, if so how many?

Where do you buy it ?

Thanks!
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Carol the Dabbler
Monday, January 30, 2006, 9:01pm Report to Moderator Report to Moderator

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Victoria -- Thanks!  As far as I recall, the Ghirardelli web site mentioned only the one size, and it's the only size I've seen, and it measures -- let's see now -- 7-3/8 inches long.  So it sounds like we're on the same page there.

I had estimated that I'd need about half a cup of maple sugar for the whole bar.  Three tablespoons per 1/3 bar works out to 9 tablespoons for the whole bar, and half a cup would be 8 tablespoons.  So we're in the same ballpark on that part as well.

The maple sugar should be here next Tuesday [*fingers crossed*].

Sue -- Yes, it can be used as a sweetener.  No, it's not a carbohydrate.  (Those who are better-versed than I can explain what it is.)  And you can buy it in health-food stores.  Look for bottles of Pure Vegetable Glycerine in either the baking-supplies section or the skin-care section (it's also a good moisturizer).  If you don't see it, ask -- the store may have come up with a third category for it.


Carol

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Jane
Monday, January 30, 2006, 9:32pm Report to Moderator Report to Moderator

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Have you thought about Agave syrup for the sweetener?  It's thicker than veg. glycerine and has almost a maple syrup taste.  It's what Dr. D. uses in the Unibars because it metabolizes slowly and doesn't make you blood sugar rise.  You can get the agave syrup (I bought the light) at Whole Foods.  It doesn't have any aftertaste at all.  I'm a real chocoholic.  I'm wondering if the choc. I've been eating is what's contributing to my achy knees.  I never thought about the copper.
Jane
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Carol the Dabbler
Tuesday, January 31, 2006, 2:51am Report to Moderator Report to Moderator

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The reason that I'm wanting to try maple sugar (as opposed to maple syrup) is that adding any liquid at all to melted chocolate makes it thicken up immediately, so that it's hard to continue working with.  Considering how little chocolate I eat, it's not likely to cause any imbalances, as long as I avoid any Avoids.

Agave nectar is definitely good stuff.  And it definitely has no aftertaste.  I find that it doesn't taste quite "right" in some recipes, though, due to that very fact.  I never realized that sugar had an aftertaste until I tasted agave nectar.  It's sweet, and then it just stops.


Carol

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Carol the Dabbler
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Quoted from Victoria

You have to stir a bit to melt the maple sugar granules.



Well, the maple sugar was delivered to the buying club right on schedule.

I got all set up this afternoon, filled the bottom of the double boiler with hot water, measured out my 1/2 cup maple sugar, and oiled a plastic ice-cube tray.  Then I lightly toasted 1/4 cup of coconut so it'd be ready too.

My idea was to melt the whole 4-ounce bar, then mix "enough" of it with the coconut, figuring I'd still have some chocolate left so I could try it plain as well -- thus the ice-cube tray instead of one big container.  And that's exactly what I did.

Then I noticed the half-cup of maple sugar still sitting there.

Scraped everything back into the double boiler, coconut and all.  Added the maple sugar.  Stirred.  Stirred some more.  Stirred a while longer.  Kept right on stirring.  Still gritty.  I finally got tired of stirring and spooned it into the tray anyhow.  I'll eat it, but it's not quite what I had in mind.

Victoria, I notice that you say, "Melt the chocolate in a heavy skillet or pan on low heat."  Maybe my double boiler doesn't get quite hot enough.  Or maybe the coconut interfered with the sugar dissolving or melting or whatever it's supposed to do.  Any advice?

Next time, I'll be sure to add the maple sugar to the melted chocolate before I get fancy!


Carol

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Victoria
Thursday, February 9, 2006, 6:31am Report to Moderator Report to Moderator

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Yeah, I kinda think the maple sugar should go in with the chocolate at the very beginning, and keep the heat really low for a while so you can stir without the chocolate getting TOO hot.  You can always add your condiments after you are satisfied with the maple sugar texture.

Mine didn't completely dissolve smoothly either, but it was almost melted.  The grittiness was very finely textured when I was satisfied with it, not coarse, and honestly it didn't bother me.  But it did take some time over low, low heat, just enough to soften the chocolate enough to be able to stir.  I got impatient, otherwise, I think more time would have allowed the maple sugar to completely dissolve.

If you put maple sugar in a cup of warm water, it would also take a while to dissolve.  I think time and warmth is more important than stirring.  It won't be rushed.



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Let me not pass you by in quest
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Carol the Dabbler
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Thanks for the feedback, Victoria!

I'm thinking that since there isn't much water in chocolate, maybe the sugar doesn't so much dissolve as melt, which would take a higher heat, perhaps too high for the chocolate.  Maybe it would work better to melt the sugar by itself first, as though one was about to make hard candy, then take the pan off the burner and stir in the chocolate.  I'll check out some hard-candy recipes for the technique and maybe give that a try next time.

There has to be a way to do this.  I mean, the candy companies do it all the time.  (Which is why normal people don't have to do it at home!)

One thing that did work really well, though, was the plastic ice-cube tray.  I spread just a tiny bit of oil in each of the cups (which may or may not be necessary, but I'm a coward), distributed the chocolate into them, and let it cool overnight.  This morning, the little cubes just popped right out when I twisted the tray -- homemade Chunky Bars!


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Vicki
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Chocolate nibs are an alternative without the sweetener.
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Carol the Dabbler
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I had never heard of chocolate nibs, so did a Google search, and found out that they're pieces of cacao bean.  Those wouldn't melt, would they?


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Victoria
Friday, February 10, 2006, 4:03am Report to Moderator Report to Moderator

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Quoted from Carol_the_Dabbler


I'm thinking that since there isn't much water in chocolate, maybe the sugar doesn't so much dissolve as melt, which would take a higher heat, perhaps too high for the chocolate.  Maybe it would work better to melt the sugar by itself first, as though one was about to make hard candy, then take the pan off the burner and stir in the chocolate.  I'll check out some hard-candy recipes for the technique and maybe give that a try next time.

There has to be a way to do this.  I mean, the candy companies do it all the time.  (Which is why normal people don't have to do it at home!)


You have a good point about the lack of water in the chocolate.  I haven't made any more to test this theory, but I'm wondering if it would help to warm the pan only enough to melt the chocolate, add the maple sugar, and keep the heat at that temperature for quite a while, just to give the maple sugar time to decide to melt.

And chocolate nibs will not melt.  They are more like the texture of ground coffee beand.



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Vicki
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Carol, you may need to learn about tempering chocolate if you're goal is to do this without the help of a little ghee or other fat.

Check out the tips here:  http://whatscookingamerica.net/chocolate.htm

Quoted Text
   

Remember, chocolate is an oil-based product, and oil and water don't mix. Be careful not to drip any water into the chocolate.  One drop of moisture in the chocolate makes it tighten and become unsatisfactory for dipping. Thoroughly dry all spoons, whisks, and bowls used for stirring or melting chocolate.

If chocolate starts to harden after melting, add enough vegetable oil to liquefy.
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Carol the Dabbler
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Victoria -- I have found one recipe (in Joy of Cooking) that involves melting sugar with no liquid.  It says to put the sugar in a skillet over low heat and stir constantly until it caramelizes.  So you're right, low heat is sufficient.  I think my problem was that the coconut has less heat capacity than either chocolate or sugar, so the effect was almost as though it lowered the temperature of the mixture.  I have no idea what the relative heat capacities of sugar and chocolate are, so I think I will try melting the sugar by itself first, since the recipe claims that will work, then add the chocolate and let it melt, then add anything else.  If you get around to trying your method (melting the chocolate first) before I try mine, let me know how it turns out!

Vicki -- My chocolate did indeed "tighten" when I used maple syrup, but not with either of the dry sweeteners (stevia and maple sugar).  I suspect it helps that I'm not using the chocolate for dipping, just for making sweetened chocolate (with or without added nuts, etc.), which is apparently a less tricky procedure.  I'll keep your advice in mind, though, in case I decide to use a liquid sweetener again sometime.


Carol

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proto
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I sampled some dark chocolate that was sweetened with maltitol. I suppose maltitol doesn't have a rating, but since it is made from sprouted grain it could be ok. At least I haven't felt myself more ill than I normally do By day that is, because last night I woke up with a need to visit toilet and while there experienced nausea. Taking some ginger and nutritional yeast seemed to take care of that. Some milk fat - clarified butter? - has been  added to the list of usual ingredients. Cocoa content is at 44 per cent.  A link to their site. I'm afraid no organic products are featured and some of the graphics they use are not PC.



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Vicki
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Here is a list of corn ingredients:  http://www.cornallergens.com/list/corn-allergen-list.php
Maltitol is on the list.  Corn being an avoid for non-secretors.


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proto
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Quoted from Vicki

-- corn ingredients--
Well, their supplier couldn't say exactly how they make their maltitol The source is either wheat or maize maltose. In my experience corn maltodextrin seems to produce headache, but maltitol does not. Perhaps that's because maltitol is more alcohol like stuff and it is said to be free of allergens ie. proteins.


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