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Organic A-nonnie Chocolate?  This thread currently has 3,427 views. Print Print Thread
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Carol the Dabbler
Thursday, February 16, 2006, 10:22pm Report to Moderator Report to Moderator

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Quoted from proto

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.



It may also depend on how pure it is.  If it's been purified down to nothing but maltitol, then the "corn" part may not matter -- sort of like soy lecithin being OK even where soy is an Avoid.

Of course, maltitol itself may turn out to be an Avoid for some folks.




Carol

A+ nonnie married to an A+ secretor

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Carol_the_Dabbler  -  Thursday, February 16, 2006, 10:24pm
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Lola
Friday, February 17, 2006, 1:08am Report to Moderator Report to Moderator

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Quoted Text
Maltitol is
one of the polyalcohols obtained by catalytic hydrogenation of monosaccharides. Its only warning on the product is that excessive intake may have a laxative effect. We have no ABO rating for it... proceed with caution.


''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
Thursday, March 23, 2006, 5:34am Report to Moderator Report to Moderator

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OK, I finally ate the last of the batch I made on February 8.    (Dud chocolate turns out to be the best cure yet for chocolate cravings.)

So now I'm gearing up for another batch.  I'm planning to make chocolate-chip cookies for the vegetarian-group meeting on April 7, so this one better turn out -- will keep you all posted!



Carol

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Victoria
Thursday, March 23, 2006, 6:14am Report to Moderator Report to Moderator

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Oh, so we're back here again, are we, Carol! ?  
Well, you eat some for me, ok?  Since our last conversation on this topic, I have (at least for now) stopped trying to find a compliant chocolate, because I have found that the cocoa itself stimulates me more than a cup of coffee.  This is even if the ingredients are all neutral.  Too bad on that, cause I sure like the stuff.  
I tried the last time just mixing 2 tsp. unsweetened Dagoba awesome cocoa powder into some hot water and sipping it like a cup of cocoa.  It was actually amazingly delicious, and for the next 10 hours, I felt like I had electricity running through my body!



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
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Carol the Dabbler
Thursday, March 23, 2006, 6:24am Report to Moderator Report to Moderator

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I don't tolerate chocolate terribly well, either, Victoria.  Actually, I don't tolerate any stimulants terribly well -- cheap date, that's me!

That's why I'm planning to make the chocolate-chip cookies for a group.  I can have a few, which I will enjoy, but I don't have to worry about what to do with the rest of them.

Mom bakes big batches of cookies and puts them in the freezer until she has company.  (Mom invented will power.)  I know myself too well to even try that!


Carol

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Victoria
Thursday, March 23, 2006, 6:30am Report to Moderator Report to Moderator

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Not even green tea for you, Carol?



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
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Carol the Dabbler
Thursday, March 23, 2006, 6:54am Report to Moderator Report to Moderator

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Not unless you want to see me flapping around the ceiling!


Carol

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Drea
Thursday, March 23, 2006, 5:58pm Report to Moderator Report to Moderator

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Quoted from Carol_the_Dabbler

Not unless you want to see me flapping around the ceiling!

I have a similar issue...I drink decaf coffee and decaf green tea, but last week I had a cup of White tea and wondered why I was so wired!


It is not my responsibility to convince anyone of anything.
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Victoria
Thursday, March 23, 2006, 7:57pm Report to Moderator Report to Moderator

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Drea,
White tea is supposed to have less caffeine than green tea, and it's advertised to be drunk all day.  I don't drink green tea after noon, but I once tried a cup of White tea before dinner, and I hardly slept that night!

Carol,
I hear you about being a cheap date!  That's why I usually end up cooking a meal for my sweetie and me.  It gets too silly trying to find something.....ANYTHING that I can eat off most menus.  Although I have found a couple of better quality restaurants that I get to go to for an occasional date.  $20 a plate, plus wine, although I don't get dessert.  Lots of lamb, beef and salmon for this B to choose from!



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
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Carol the Dabbler
Saturday, March 25, 2006, 12:20am Report to Moderator Report to Moderator

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I have succeeded in making a significantly higher quality of dud chocolate!

I started with one 4-ounce Ghirardelli Unsweetened Chocolate Baking Bar and 1/2 cup of maple sugar, same as last time (except no coconut this time).

As planned, I started by melting the maple sugar.  It took longer than expected and needed constant stirring, so my arm got pretty tired.  Also, by the time all of the sugar had melted, some of what had melted earlier had stuck to the sides of the pan and had rehardened.

But I forged ahead and started adding broken bits of chocolate to the melted sugar.  About this time, it occurred to me that the sugar on the sides of the pan might have stayed melted if I had been using a larger burner, so I turned on a larger burner and moved the pan over.  Apparently the burner wasn't hot enough yet, because the melted chocolate immediately stiffened up.  I kept stirring in hopes that it would re-liquify, but no dice, so I finally transferred the blob into an oiled plastic container to cool.

The "finished product," rather than resembling a good semi-sweet chocolate bar, is more like a batch of dud fudge -- the flavor is fairly pleasant, but the texture is grainy.  This is a major improvement over gritty -- but not at all what I was aiming at.

Even though I can avoid the cool-burner problem by simply starting out on a large burner after this, I am coming to the conclusion that chocolate is much more temperamental than I had assumed.  If I side-step one hurdle next time, I'm likely to discover another hurdle just beyond it.  Referring to the Joy of Cooking, I found that such stiffening (known as "seizing") can be remedied by adding a small amount of vegetable shortening to the mix.  The book is adamant that one must not use butter, but I am guessing that's because butter contains a significant amount of water, and any liquid will cause chocolate to "seize."  Using ghee should avoid this.

Vicki, are you still there?  I capitulate!  I kept assuming that your ghee was intended to make the chocolate more melty -- but now I suspect you were telling me how to avoid "seizing," and I was too dense and stubborn to understand.  After this, I will make things easier on myself, and include a little ghee!

But not right away.  I still have a batch of dud fudge to finish up.


Carol

A+ nonnie married to an A+ secretor

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Carol_the_Dabbler  -  Saturday, March 25, 2006, 12:21am
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Lola
Saturday, March 25, 2006, 12:36am Report to Moderator Report to Moderator

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you never stop trying, Carol!!
bravo all the same!
and thanks for sharing!


''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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Carol_the_Dabbler  -  Saturday, March 25, 2006, 12:37am
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Carol the Dabbler
Saturday, March 25, 2006, 12:41am Report to Moderator Report to Moderator

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This series of fiascos has a silver lining, Lola -- by the time I actually figure out how to make good semi-sweet chocolate, I'll be so sick of the whole business that I'll never want to eat the stuff again!


Carol

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Victoria
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Tip for breaking any addiction:  Try and make a healthy version of it!  


Carol, have you tried the whole business over a double boiler?



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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Carol the Dabbler
Sunday, March 26, 2006, 5:52am Report to Moderator Report to Moderator

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I'm pretty sure that I used a double boiler the first time or two, before I started using maple sugar.  How about you?  And if so, did the sugar melt?


Carol

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Victoria
Sunday, March 26, 2006, 6:10am Report to Moderator Report to Moderator

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I only did it the one time, and it was in a heavy skillet.  Like you, I ended up with a product that tasted great, but still had some maple sugar grainy texture to it.  I'm not eating chocolate at this time, so my experiments have been shelved!



When you used the double boiler, did the sugar melt then?



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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Carol the Dabbler
Sunday, March 26, 2006, 6:22am Report to Moderator Report to Moderator

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I haven't used the double boiler at all since I got the maple sugar.  I may have used it only the first time, with the maple syrup.


Carol

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Carol the Dabbler
Thursday, March 8, 2007, 4:55am Report to Moderator Report to Moderator

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Kyosha Nim
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Update:

I still haven't gotten myself psyched up enough to try making a batch of homemade semi-sweet chocolate with ghee.  I do have a couple bars of the Ghirardelli baking chocolate left, though, so I'll presumably get around to it one of these years.

Meanwhile, I have relaxed my standards a little more, and am using Sunspire Grain Sweetened Chocolate Chips from the health-food store.  They're not organic (but then neither is the Ghirardelli baking chocolate).  The ingredients are "Whole Grain Malted Barley and Corn, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin (and Emulsifier), Pure Vanilla."  I'm not real happy about the malted corn, but it hasn't been tested yet, so it could be a Neutral for A nonnies (after all, sprouting makes wheat OK for us, and malting is sprouting).  The flavor is mellow, not nearly as sweet as regular chocolate chips (about 8 grams of sugar per ounce, as compared to about 16 grams in Nestle's Semi-Sweet Chocolate Morsels).


Carol

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Alia Vo
Thursday, March 8, 2007, 7:55pm Report to Moderator Report to Moderator

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Please let us know how they turned out.

Alia


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Carol the Dabbler
Thursday, March 8, 2007, 8:20pm Report to Moderator Report to Moderator

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Quoted from Alia_Vo
Please let us know how they turned out.



If you mean the next batch of homemade semi-sweet chocolate "chips," that won't be until I'm stricken with an uncontrollable urge to try again.  Eventually.

If you mean what I've been using the Sunspire chips in, they turned out great!  So far, I've made several batches of Crispy Brown Rice treats with them, and am looking forward to chocolate-chip cookies.



Carol

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Alia Vo
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Kyosha Nim
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Carol,
Any of your latest culinary cooking experiences with using chocolate that you care to share with us--this information may help forum members.

Alia


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Carol_the_Dabbler  -  Friday, March 9, 2007, 11:31pm
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shazamda
Thursday, November 22, 2007, 1:03am Report to Moderator Report to Moderator

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I apologize for this really long post.  

I contacted a place on the web called Chocosphere (www.chocosphere.com).  I talked to the owners, a husband and wife who were both very nice and willing to talk at length about the sources and the purity of the chocolate they sell.  They have an organic 100% chocolate bar or block made by Dagoba.  It has nothing but chocolate in it.  They have spent a lot of time talking directly with the owner of Dagoba and feel very good about him and the company.  Dagoba is a fair trade company that tracks the source of the raw materials assuring that only humanely treated fairly paid people are used to maintain, harvest and process the crop.   The sources are guaranteed to be organic.  Because of this extra effort the product is more expensive but I think it is worth it.  

Lola mentioned the Prima Materia chocolate earlier in the thread.  It turns out that Prima Materia is the complete chocolate from the bean both cocoa butter (fat) and the cocoa solids with nothing else added.  And it is organic.  

Go to:
http://www.chocosphere.com/cgi-bin/webstore/web_store.cgi
About a quarter of the way down the page you will find the chocolate bar Dagoba Organic Prima Materia Chocolate.  Here is the description: "A 100% cacao-content bar (no sugar or other additions) for eating or culinary applications. Careful bean selection and blending ensure a palatable astringency. Powerful flavor, not for the faint of heart. USDA certified organic. Kosher Dairy, KSA."

About the note that says “Kosher-Dairy, KSA”:  The owner told me it is a disclaimer about being packaged in a facility that also packages products containing dairy.

Scroll to the bottom of the page and look for Prima Materia 100% Brick.  It is like the bar but in a 2 lb scored block.

Also notice the Dagoba "Unsweetened" Organic Hot Chocolate about halfway down the page.  The description says it can be made with milk but the owner of Dagoba, whose name apparently is Dagoba drinks it in hot water like coffee!  Here is the description:  "A unique chocolate beverage that is all about Cacao and Chocolate, nothing else! Fair Trade Certified, Dagoba Organic Unsweetened Hot Chocolate is made from the finest varietal cacao beans from Latin and Central America. These beans are blended to create a perfect balance of flavors and texture, promising a rich, decadent and exquisite drink. Prepare this special, intense chocolate drink with hot milk. Enjoy the pure chocolate flavor, or feel free to add a sweetener of your choice."  


I ordered all three of these, they are on the way.  I am going to try sweetening it with maple crystals which I think is just dried maple syrup.  I think I will also try drying agave nectar in my dehydrator to use as sweetener.     

By the way... for Star Wars fans, the name Dagoba is not pronounced like Yoda's planet.   The planet Dagobah is pronounced DAY-go-bah.  Dagoba the chocolate maker is pronounced dah-GO-bah.      
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Lola
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you ll have a feast!


''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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Curious
Thursday, November 22, 2007, 4:24am Report to Moderator Report to Moderator

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I tried the 100 % Dagoba chocolate bar a while ago. It is very different to the chocoloate I used to eat, but I liked it. It lasted for a long time in my fridge.
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shazamda
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Quoted from Curious
It is very different to the chocoloate I used to eat


Hello Curious, from your post it sounds like you don't eat chocolate anymore.  Do you react specifically to chocolate?    Of course, if this is too personal please ignore it and accept my apologies.   Were you able to replace it with something?... skydiving, alligator wrestling?    It would take something REALLY intense to take my mind off chocolate.  
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Lola
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Sa Bon Nim
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there are a few chocolate ideas on the recipe base......
you might want to check those out and find a compliant one for you.


''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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