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Unsweetened Baker's Chocolate  This thread currently has 1,474 views. Print Print Thread
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mzunforgettable
Sunday, May 1, 2011, 7:13pm Report to Moderator Report to Moderator
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I called an unsweetened baker's chocolate company's 1800 number to ask what makes chocolate chocolate - i.e. as I am not allowed certain ingredients and the ingredients just say chocolate - chocolate only nothing else, really.  They would not tell me identifying as a trade secret.     I wonder what do they use to make chocolate hard?  As is compliant?  I think I saw in a movie in the olden days they used crushed shrimp shells.  Although I am not a huge chocolate fan, I hear of their existence and I am thinking about a BTD/GTD compliant version.  I later looked up chocolate on wiki and found chocolate is actually just two items chocolate liquor (not alcoholic) and cocoa butter both from processing (heating, filtering, etc.) cocoa bean.  The most compliant commercially available semi-sweet chocolate chips I found has three ingredients:  two above plus evaporated cane juice (sweetener) - no hardener mentioned (? possibly self hardens).  I wonder about making my own sweetened version mixing in stevia (more BTD/GTD compliant)?  Who has experience melting/using bakers chocolate?  And/or anyone know if what they use to make bakers chocolate hard is compliant? or if self hardens?  Thank you!  All this for a neutral only luxury!    Although long term goal: chocolate covered nuts and dried edamame.  I consider chocolate possibly more of a non-compliant converter technique?!?  


Dr. D books are categorized in Dewey Decimal 613 - Promotion of Health. I currently live in Columbus, Ohio telephone area code 614 - Prevention of Disease! 

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brinyskysail
Sunday, May 1, 2011, 7:27pm Report to Moderator Report to Moderator

explorer~FM~lactose, soy, grain free
Ee Dan
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I think bakers chocolate is made just using cocoa beans.  I don't know what the process is, but I think that's the only ingredient.  I don't really think you can make your own chocolate by mixing stevia with unsweetend baking chocolate - chocolate making is a complex process involving adding cocoa butter and conching, but I have just treated baking chocolate as chocolate before when making things.  I only like extremely dark chocolate so I don't mind it being bitter.  Baking chocolate is not creamy though because it lacks cocoa butter.  I once tried mixing cocoa butter, unsweetened baking chocolate, and a small amount of sugar; it was horrible

Although expensive, there are chocolates that are just cacoa beans, cacoa butter, and sugar (no immulsifier).  If you get a very, very dark variety it will have very minimal sugar.  I completely stopped eating sugar so I stopped eating chocolate, but my favorite kind was Equal Exchange Chocolate.


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Lola
Sunday, May 1, 2011, 7:39pm Report to Moderator Report to Moderator

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Sa Bon Nim
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try this, substituting whenever needed for your gt
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?515


''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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mzunforgettable
Sunday, May 1, 2011, 9:33pm Report to Moderator Report to Moderator
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Quoted from Lola
try this, substituting whenever needed for your gt
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?515


Thank you for your quick response!  I am more of a purest.  I can not do the veggie shortening for reasons in another post.  I would really like to hear about other people's experiences working with baker's chocolate whatever they are, unless baker's chocolate is an avoid for any type.  If so, please advise avoid for which type(s) and why.  Thank you!

I am most looking for past experiences working with baker's chocolate, melting, what recipes called for baker's chocolate, etc.

Thank you!  


Dr. D books are categorized in Dewey Decimal 613 - Promotion of Health. I currently live in Columbus, Ohio telephone area code 614 - Prevention of Disease! 

IFHI Fellow 2011
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mzunforgettable
Sunday, May 1, 2011, 9:36pm Report to Moderator Report to Moderator
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Quoted from Lola
try this, substituting whenever needed for your gt
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?515


I might try/recommend switching the veggie shortening and possibly the ghee amounts with tofu for compliant types.  No B's allowed!    


Dr. D books are categorized in Dewey Decimal 613 - Promotion of Health. I currently live in Columbus, Ohio telephone area code 614 - Prevention of Disease! 

IFHI Fellow 2011
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Victoria
Sunday, May 1, 2011, 9:54pm Report to Moderator Report to Moderator

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Sun Beh Nim
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There is no vegetable shortening in that recipe.  



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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Drea
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I've used 100% unsweetened bakers chocolate with veg gly and walnuts to amke my own chocolate.

I've also made chocolate pudding using cocoa powder and silken tofu with veg gly (veg gly is a bennie for me and doesn't make me crave other sweets).


It is not my responsibility to convince anyone of anything.
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ruthiegirl
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Cocoa butter is VERY hard- I use a product that's 75% cocoa butter and 25% jojoba oil, and this mixture is very hard at room temperature- I can just barely scrape off small amounts to use at one time (like, enough to cover my lips in place of commercial lip balm.) Since jojoba oil is liquid at room temperature, I imagine that pure cocoa butter is very, very hard.

Nothing else would be needed to harden chocolate if its' just pure chocolate; the companies that used to use shrimp shells must have also included softer ingredients in their chocolates. Anything containing shellfish today would have an allergen warning on the package (in the USA at least) and would not be certified kosher. I know for a fact that "baker's chocolate" brand is kosher (but certified dairy, making it innapropriate to use for a dessert following a meat meal, which is why I don't often buy it.)

I've seen a lot of recipes calling for unsweetened baking chocolate, but they invariably also contain large amounts of sugar. I've always substituted semi-sweet chocolate chips and reduced the sugar in the recipe. I had a recipe for flourless chocolate cake; unfortunately I lost it (and many other recipes) when my computer broke.

Unsweetened baking chocolate can also be eaten like plain chocolate, but it is definitely an aquired taste. It's very strong and bitter. I prefer to use cocoa powder in hot water, or added to a mug of yerba mate. Sometimes I have it with stevia and/or molasses and rice milk, and sometimes I just have it plain (no creamer or sweetener.) Somehow I don't like the creamer added unless I also sweeten it, or sweetened without creamer, but just plain chocolate I like.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Lola
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Sa Bon Nim
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learn to read ingredients in anything you wish to eat, and avoid your avoids....it s that simple


''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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mzunforgettable
Monday, May 2, 2011, 1:23am Report to Moderator Report to Moderator
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Quoted from Drea
I've used 100% unsweetened bakers chocolate with veg gly and walnuts to meke my own chocolate.

I've also made chocolate pudding using cocoa powder and silken tofu with veg gly (veg gly is a bennie for me and doesn't make me crave other sweets).


Also quote TJ

Veggie Gly - Made from what type of oils?  soy/canola only?  what brand(s)?  Thank you!    

Plus, sounds yummy Drea!  I am not a huge chocolate fan like my first post says, but I hear people like chocolate so I want to comply and also be the GT/BT compliant hostest with the mostest!    I might try your recipes if you want to share!  


Dr. D books are categorized in Dewey Decimal 613 - Promotion of Health. I currently live in Columbus, Ohio telephone area code 614 - Prevention of Disease! 

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Possum
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mzunforgettable I presume you know your blood type since you are a Teacher?! I don't own a GTD book so am wondering, can teachers only be A? Or is there another reason you don't display it?

Re the chocolate I love Trader Joe's 72% Pound Plus Belgium choc which was very low in carbs 19g so can't have much sugar...
Serving Size: 3 squares (which are huge - I would do 1-2 at most), Calories: 200, Fat: 16g, Carbs: 19g, Protein: 3g

The ingredients are cocoa mass, sugar, cocoa butter, soy lecithin and cocoa solids so there is nothing artificial in Trader Joe's Dark Chocolate Pound Plus Bar. I gotta get me some more...

Oooh anyone know if Chile has Trader Joe's? Mr P is going there next week *drool*

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Possum  -  Tuesday, May 3, 2011, 12:30am
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Drea
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Veg gly is short for vegetable glycerine. As I said, it's a beneficial on my SWAMI. It does have a "unique" aftertaste, but I'm not eating any form of sugar (except dried fruit and veg gly) at the moment. My chocolate cravings are almost nonexistent, too.

Check the recipe database, link is at the top of the page under "Online Support". Also, the book Cook Right 4 Your Type has BTD recipes.


It is not my responsibility to convince anyone of anything.
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C_Sharp
Monday, May 2, 2011, 2:35am Report to Moderator Report to Moderator

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Sa Bon Nim
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Quoted from Possum
I don't own a GTD book so am wondering, can teachers only be A?


If using the basic calculator any blood type can be a teacher.

However, if you know your blood type you should not use the basic calculator.

Use the intermediate or advanced calculators teachers can be either A or AB.

The vast majority of teachers are type A.



MIfHI                            I follow a SWAMI diet.
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Victoria
Monday, May 2, 2011, 2:38am Report to Moderator Report to Moderator

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Vegetable glycerine is an alternative sweetener.  It does not contain any oil.



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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Lola
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Sa Bon Nim
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''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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ruthiegirl
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Quoted from Possum

Re the chocolate I love Trader Joe's 72% Pound Plus Belgium choc which was very low in carbs 19g so can't have much sugar...
Serving Size: 3 squares (which are huge - I would do 1-2 at most), Calories: 200, Fat: 16g, Carbs: 19g, Protein: 3g

The ingredients are cocoa mass, sugar, cocoa butter, soy lecithin and cocoa solids so there is nothing artificial in Trader Joe's Dark Chocolate Pound Plus Bar. I gotta get me some more...


In my book, 19g of sugar isn't "low carb." That much at one sitting would mess up my blood sugar. I square is only 6g of sugar- which still seems like a lot to me, but isn't unreasonable, especially if it's after a meal containing plenty of protein. But, since SWAMI says I should have 0-1  tsps of sugar per day, and 4g of sugar is in a teaspoon, one bar of that "low carb" chocolate is enough sugar for me for a day and a half! And the sugar it contains is a black dot (avoid if I turn out to be a nonnie.)

You need to decide for yourself how compliant you need to be and if this is a product that can be part of YOUR healthy diet. It's not something I can consume regularly.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Victoria
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Endangered Species brand Extreme Dark Chocolate (88% cocoa) has a version that comes in individually wrapped pieces.  Each piece contains 1.25 g sugar or 4 g carb.



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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Possum
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Quoted from ruthiegirl
In my book, 19g of sugar isn't "low carb." That much at one sitting would mess up my blood sugar. I square is only 6g of sugar- which still seems like a lot to me, but isn't unreasonable, especially if it's after a meal containing plenty of protein. But, since SWAMI says I should have 0-1  tsps of sugar per day, and 4g of sugar is in a teaspoon, one bar of that "low carb" chocolate is enough sugar for me for a day and a half! And the sugar it contains is a black dot (avoid if I turn out to be a nonnie.)

You need to decide for yourself how compliant you need to be and if this is a product that can be part of YOUR healthy diet. It's not something I can consume regularly.

I'm not sure which one of us is confused here, but I said 19g of carbs, some of which is fibre... The chocolate I can buy here, & consume without gaining weight, is 70% dark with 51g (per 100g) of carbs...(33.3g of that is sugars) so in my book, the Trader Joe's is way better than that...


Trader Joe's - Total Carbohydrate 19g 6%
Dietary Fiber 3g 12%
Sugars 13g
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ruthiegirl
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Ah, so it's 13g of carbs per 3 blocks, making it about a teaspoon of sugar per block.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Possum
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I now am totally not understanding anything any more..

Choc beans when first crushed are oily liquid.. ??????

then what happends to the Cocoa powder that is dry? and fine powdery??

and could one just add some cocoa powder to butter?? would it be good on a slice of rice cake?

In th end I found it works as hot cocoa - less for the taste - then the satisfaction I get from it..

I wonder what the oily stuff tastes like that is direct from the crushed beans?? any ideas .. and why do they not sell it in that form?

I have seemingly no need to eat sugar..(any more)  but I do want some of the fruits.. maybe often more then I should have.. and more as a snack inbetween as a quick food wich for my diabetes is not the time I should eat it- better to eat before a meal with protein to follow. but then I have no snack foods to grab.. (no nuts for right now either)

but yesterday it seemed Papaya was ok, hard to bite, but felt satisfied to chew and not sweet at all..

Interestingly : I ate much choc all my life.. but always mixed with nuts.. I wonder what the choc makers KNEW a hundered years ago about the combo of nuts and sweet?    



Being here is invaluable, but not enough. We need ALL the Doctors. I needed them for a very small cancer spot-I could never feel!!! Please do your mammograms! Doing so saved me from cancer later on. I am grateful! Thanks for learning from my experience! I was lucky! I wish the same for YOU!
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ruthiegirl
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Kyosha Nim
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Goldie- you CAN buy cocoa butter. It's sold in health food stores, usually in the section with body care products, not with the foods. NOW brand has it in a plastic 6.5 oz  tub. Cocoa butter can be used as an ingredient in chocolate, but it's also great as a lip balm or to soothe burned or irritated skin. When sold as plain cocoa butter, it's generally sold for topical use. I have the kind that's already mixed with jojoba oil, and it's still pretty solid at room temperature.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Goldie
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but coco butter is coconut oil?? -- glad to hear about lips I am tired of buying the reg ones.. I will try cocobutter.. we used to use in dental office for clients with dry lips..


Being here is invaluable, but not enough. We need ALL the Doctors. I needed them for a very small cancer spot-I could never feel!!! Please do your mammograms! Doing so saved me from cancer later on. I am grateful! Thanks for learning from my experience! I was lucky! I wish the same for YOU!
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ruthiegirl
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Kyosha Nim
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No, cocoa butter is from the cocoa plant, the same plant where cocoa powder comes from. It's the bean that makes chocolate. It's called cocoa butter, not cocoa oil, because it's a solid at room temperature. It has a pretty high saturated fat content.

Coconut oil comes from coconuts.

Similar names, but different plants.

Coconut oil melts at about 76 degrees F; which means that it's solid at room temp in the winter and melty/mushy at room temp in the summer and liquid in the bathroom after I've taken a shower.

I'm not sure what the melting point of cocoa butter is, but I know it's way higher than 76 degrees. Even in my bathroom after a shower, it's softer but still quite solid. I can melt it into my skin, though, and then it doesn't  feel greasy at all. I take a small amount (often scraped off with a fingernail from the solid lump in the plastic tub) and then rub it into my hands or wherever it's needed. It melts in slowly and a little goes a long way.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Victoria
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If I was going to eat chocolate for health, I would be more inclined to mix cocoa powder with ghee than to mix the powder with cocoa butter.  Ghee is a much healthier fat.  Cocoa butter is great on the skin, 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
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