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BTD Forums  /  The GenoType Diet  /  Chocolate bar with no sugar
Posted by: Peppermint Twist, Tuesday, February 19, 2008, 8:28pm
I know this has been discussed, but bear with me because I can't find the old discussion and now that I'M interested, it's all about ME *lol*!  So, chocolate is a Gatherer diamond superfood (as good as it gets, peeps) and lately I've been thinking about giving it a go as an after-dinner little finishing touch, just a bite or two.  Well, I had a look-see around the HFS chocolate bar area, and would you believe there is not a SINGLE bar with no sugar, except for some horrid thing that screams "sugar-free" on it yet is sweetened with something else and has other baddies in it.  I could tell right away by the front of the label that I wouldn't be interested, but when I asked the store clerks if they had any PURE chocolate bars with no sugar, they kept pointing me to that monstrosity, and I was like "no, not 'sugar-free', just with no sugar!" *LOL*  "Sugar-free" usually translates to "has something even worse in it".  Not interested in that, i.e., in a "dietetic chocolate bar", ya know.  I am interested in a PURE chocolate bar.

I seem to recall that the previous thread concluded you have to make your own chocolate at home and sweeten with agave or whatever.  My question is:  are there no commercial brands of chocolate bar that are just chocolate and no sugar?  Would I have to get "baker's chocolate"?  Surely there are commercial, top-of-the-line HFS brands out there that are sweetened with agave...right?

If not, what chocolate do you guys buy to cook up your own with?  Baker's chocolate?  And are there unsweetened chocolate CHIPS one could get instead?  A tiny clump of organic, unsweetened chocolate chips would be just as good as a bite of an organic, unsweetened chocolate bar.

In short:  steer me in the right direction here, someone.  Tanx!
Posted by: 815 (Guest), Tuesday, February 19, 2008, 8:43pm; Reply: 1
There's a bar at the health food store that's sugar free and I can't figure out how they sweeten it but it's to die for. I think it's called Coco Via?? I'm not sure. I'll buy another one and let you know.
Posted by: Stormy, Tuesday, February 19, 2008, 9:03pm; Reply: 2
Here's a link to the site for CocoaVia:

http://www.cocoavia.com/products/chocolate_bars.aspx

I've checked a few of their products and they use semi-sweet chocolate (sweetened with sugar), so not sure which bar Mayflowers was referring to.

??)
Posted by: 2330 (Guest), Tuesday, February 19, 2008, 9:35pm; Reply: 3
Quoted from Peppermint Twist
I know this has been discussed, but bear with me because I can't find the old discussion and now that I'M interested, it's all about ME *lol*!  So, chocolate is a Gatherer diamond superfood (as good as it gets, peeps) and lately I've been thinking about giving it a go as an after-dinner little finishing touch, just a bite or two.  Well, I had a look-see around the HFS chocolate bar area, and would you believe there is not a SINGLE bar with no sugar, except for some horrid thing that screams "sugar-free" on it yet is sweetened with something else and has other baddies in it.  I could tell right away by the front of the label that I wouldn't be interested, but when I asked the store clerks if they had any PURE chocolate bars with no sugar, they kept pointing me to that monstrosity, and I was like "no, not 'sugar-free', just with no sugar!" *LOL*  "Sugar-free" usually translates to "has something even worse in it".  Not interested in that, i.e., in a "dietetic chocolate bar", ya know.  I am interested in a PURE chocolate bar.

I seem to recall that the previous thread concluded you have to make your own chocolate at home and sweeten with agave or whatever.  My question is:  are there no commercial brands of chocolate bar that are just chocolate and no sugar?  Would I have to get "baker's chocolate"?  Surely there are commercial, top-of-the-line HFS brands out there that are sweetened with agave...right?

If not, what chocolate do you guys buy to cook up your own with?  Baker's chocolate?  And are there unsweetened chocolate CHIPS one could get instead?  A tiny clump of organic, unsweetened chocolate chips would be just as good as a bite of an organic, unsweetened chocolate bar.

In short:  steer me in the right direction here, someone.  Tanx!


Okay, PT, here is something you could do and it is easy, easy and cheap.

Microwave about 3 Tbs. almond butter to soften. Add about 3 Tbs. cocoa. Sweeten with about 2 packages of Stevia (I use a little maple syrup too - you could use some Stevia and some molasses) or to taste. If this mixture is very stiff, which it probably will be, add a little rice milk, fruit juice or water as you mix (I use soy milk). I add a little vanilla too (I see you can have papaya! Some of that chopped up in it would be good!). Sometimes I roll this into balls and other times I just mix it and leave it in the almond butter jar if it had about the right amount of almond butter in it. One ball or one heaping teaspoon is a serving which I eat with walnuts. It is like lightly sweetened dark chocolate and very satisfying to me. This is the only dessert I'm having right now. Do keep it in the fridge.
Posted by: Whimsical, Tuesday, February 19, 2008, 9:57pm; Reply: 4
I make my own fudge/nut creation using veggie glycerine (you could also use agave syrup, but I prefer the non-blood-sugar-affecting glycerine).

If I want some chocolate and I'm out somewhere, I will pick up 85% or 99% chocolate by Lindt.
Posted by: Chloe, Tuesday, February 19, 2008, 10:40pm; Reply: 5
Quoted from Whimsical
I make my own fudge/nut creation using veggie glycerine (you could also use agave syrup, but I prefer the non-blood-sugar-affecting glycerine).

If I want some chocolate and I'm out somewhere, I will pick up 85% or 99% chocolate by Lindt.


This looks yummy but I'm astounded that only 1/4 cup of vegetable glycerin or agave
could sweeten 4 cups of the additional non sweet ingredients . Does this actually
come out tasting sweet enough?  Can't wait to try it.

Posted by: Whimsical, Tuesday, February 19, 2008, 11:00pm; Reply: 6
Quoted from Chloe


This looks yummy but I'm astounded that only 1/4 cup of vegetable glycerin or agave
could sweeten 4 cups of the additional non sweet ingredients . Does this actually
come out tasting sweet enough?  Can't wait to try it.



Actually, I use between 1/4 and 1/2 cups and it used to say that in the recipe...  Not sure how it got changed, but just sweeten it to your liking.

OK, I'm now noticing that this whole recipe is screwed up...  This is what it SHOULD be:

1/2 cup butter or ghee
1/2 cup nut butter
1/2 cup cocoa
1/2 cup flax meal
1 cup nuts, chopped
1/2 cup puffed quinoa or millet or rice
1/4 to 1/2 cup vegetable glycerine

Posted by: kate4975, Tuesday, February 19, 2008, 11:55pm; Reply: 7
What about a chocolate-, cocoa-, carob- and sugar-free dessert for Nomads that tastes just like Dagoba dark chocolate? (pray)
Posted by: 815 (Guest), Wednesday, February 20, 2008, 12:37am; Reply: 8
Sorry, I had the wrong name.  I'll post it when I go to the store.
Posted by: Chloe, Wednesday, February 20, 2008, 12:56am; Reply: 9
Quoted from Whimsical


Actually, I use between 1/4 and 1/2 cups and it used to say that in the recipe...  Not sure how it got changed, but just sweeten it to your liking.

OK, I'm now noticing that this whole recipe is screwed up...  This is what it SHOULD be:

1/2 cup butter or ghee
1/2 cup nut butter
1/2 cup cocoa
1/2 cup flax meal
1 cup nuts, chopped
1/2 cup puffed quinoa or millet or rice
1/4 to 1/2 cup vegetable glycerine



Thanks.  That's a much better proportion of ingredients.  As for the puffed quinoa, do you do this yourself or can you buy it already puffed?

Posted by: Whimsical, Wednesday, February 20, 2008, 1:07am; Reply: 10
Quoted from Chloe


Thanks.  That's a much better proportion of ingredients.  As for the puffed quinoa, do you do this yourself or can you buy it already puffed?



I buy it, not sure of brand, but it comes in a bag that is purple/yellow/orange...  :)  You can also buy puffed rice and millet from Nature's Path I think.
Posted by: Peppermint Twist, Wednesday, February 20, 2008, 2:02pm; Reply: 11
Thanks so much for all the helpful suggs, guys.  I won't use vegetable glycerin, though, as I find it singularly un-food-like and repulsive.  I know a lot of people swear by it and it is supposed to be a good sweetener because it supposedly doesn't spike your blood sugar, but, again, I find it truly repulsive and bizarre.  As for stevia, I have looked into that recently (when I started the GTD, as a possible sweetener for oatmeal) but unfortunately the two brands at my HFS both are unacceptable.  One is in a base of alcohol, so no way.  Plus it can apparently be somewhat bitter, probably due to the alcohol base, not the stevia itself.  I have not tried it myself, but I've been told that it is bitter.  The other brand is in a vegetable glycerin base, so I nixed that one, too.  I don't do alcohol bases and I don't do vegetable glycerin.

If I were going to make my own chocolate, I would use agave nectar for the sweetener.  I was just hoping, though, that there is either a brand of UNSWEETENED chocolate either in the form of a bar or chips, or a brand of bar or chips sweetened with agave or even honey, maybe.  But apparently there isn't.  I was sure I have heard people on the board over the years talk about unsweetened chocolate chips...but maybe I was imagining it.

Anyway, I'm not that wedded to incorporating chocolate into my diet, I just thought that, since it is a diamond superfood, I would look into it.  If anyone knows of a brand that meets my specs (see previous paragraph), do pipe up.  Also, if anyone has a recipe for homemade chocolate sweetened with agave nectar, including the brand of chocolate that you buy, pipe right in with that.

Thanks again to everyone for your suggs, even the ones with ingredients that rule the particular sugg out for me, as I'm sure others will find it helpful.  There are a LOT of people who LOVE chocolate, and since it is a diamond superfood for Gatherers, yet sugar is a toxin to avoid, this thread is going to be very informative and helpful to people--yay!

:K)
Posted by: Peppermint Twist, Wednesday, February 20, 2008, 2:06pm; Reply: 12
P.S.  I am also interested in maybe using unsweetened, pure chocolate in a savory recipe, such as a "mole" of some sort or a chili like gcg, I think it was, described once (yummmmmm!).  Recipes for such a thing would be appreciated, but those can be found around the net, etc.  My thing is:  why are there no unsweetened or agave-sweetened bars or chips?  What is with this world?
Posted by: Stormy, Wednesday, February 20, 2008, 2:39pm; Reply: 13
Quoted from Peppermint Twist
As for stevia, I have looked into that recently (when I started the GTD, as a possible sweetener for oatmeal) but unfortunately the two brands at my HFS both are unacceptable.  One is in a base of alcohol, so no way.  Plus it can apparently be somewhat bitter, probably due to the alcohol base, not the stevia itself.  I have not tried it myself, but I've been told that it is bitter.  The other brand is in a vegetable glycerin base, so I nixed that one, too.  I don't do alcohol bases and I don't do vegetable glycerin.

:K)


PT . . . I use NOW brand Stevia in a powdered form and there is nothing added to it.  I found it easy to get use to; it's slightly bitter taste disappears fast.
Posted by: Jane, Wednesday, February 20, 2008, 3:27pm; Reply: 14
E,
Over the weekend, I tried 100% chocolate from Ghiradelli mixed with a little agave.  It was pretty good.  I just melted it together in the microwave.  Not bad at all.  The other choice is just the very high content choc. good chocolates 85%.  There's just a little sugar in there.
Plain chocolate with no sweetener at all (baking choc.) is quite bitter.
Jane
Posted by: Peppermint Twist, Wednesday, February 20, 2008, 3:51pm; Reply: 15
Quoted from Stormy
PT . . . I use NOW brand Stevia in a powdered form and there is nothing added to it.  I found it easy to get use to; it's slightly bitter taste disappears fast.

Thanks, Jane.  If I see a pure brand like that, I'll try it.  I just don't want the brands they have at my HFS which are alcohol-based and vegetable glycerine-based, respectively.

NOW brand is interesting:  their stuff always seems very pure and free of any unwanted additives, yet not just one but quite a few people who work in the health food supplement industry, such as Thomas D. and also supplement people at the HFS I shop at, have told me that NOW has a reputation in the industry for using inferior quality ingredients and that is why their stuff is priced relatively low and why the HFS pups always seem to steer me to other stuff, even though the NOW brand of whatever always seems the purest.  I do buy their stuff because of the combination of the lack of unwanted additives and the price, but I wonder about their "rep" of using low-quality ingredients.  Veeeerrry interesting, no?
Posted by: Peppermint Twist, Wednesday, February 20, 2008, 3:55pm; Reply: 16
Quoted from Jane
E,
Over the weekend, I tried 100% chocolate from Ghiradelli mixed with a little agave.  It was pretty good.  I just melted it together in the microwave.  Not bad at all.  The other choice is just the very high content choc. good chocolates 85%.  There's just a little sugar in there.
Plain chocolate with no sweetener at all (baking choc.) is quite bitter.
Jane

Is the Ghiradelli 100% chocolate a bar or what?  As for baking chocolate, I've heard that most brands use inferior chocolate for that and that if you find a good quality brand, it tastes better and maybe not quite as bitter, although I don't mind bitter.  I actually have tried eating baker's chocolate as is (this was in college...you'll try anything when you're in college *lol*) and it wasn't bad.  But I'm one who tends to dig tastes that most people find WAY too bitter.  I usually find them complex and interesting.
Posted by: gulfcoastguy, Wednesday, February 20, 2008, 4:39pm; Reply: 17
I allways, pre GTD, used unsweetened bakers chocolate. If I was making something sweet I used vegetable glycerine for the blood sugar regulting aspects. I save the agave for things that aren't cooked like the frosting on Brighids carrot cake(many rave reviews from friends and family on that BTW). When making a large pot of chili I would add 1 square(1 ounce) of baker's chocolate, ordinary brand. I would save the ghiraldelis for making candy with dried fruits and nuts. Unfortunately chocolate is a Nomad black dot. Luckily I don't use it that much.
Posted by: italybound, Wednesday, February 20, 2008, 4:42pm; Reply: 18
Quoted from gulfcoastguy
When making a large pot of chili I would add 1 square(1 ounce) of baker's chocolate, ordinary brand.


Seriously? Is there a recipe in the recipebase for this 'concoction'?  ;)

I have always been of the impression that agave doesn't spike blood sugar either. ??
Posted by: Peppermint Twist, Wednesday, February 20, 2008, 5:15pm; Reply: 19
Quoted from gulfcoastguy
I allways, pre GTD, used unsweetened bakers chocolate. If I was making something sweet I used vegetable glycerine for the blood sugar regulting aspects. I save the agave for things that aren't cooked like the frosting on Brighids carrot cake(many rave reviews from friends and family on that BTW). When making a large pot of chili I would add 1 square(1 ounce) of baker's chocolate, ordinary brand. I would save the ghiraldelis for making candy with dried fruits and nuts. Unfortunately chocolate is a Nomad black dot. Luckily I don't use it that much.

Man, between the tomatos and the chocolate, you Nomads are really challenged.  I could live without chocolate, no prob, but tomatos?  That one hurts.  No can do.

So, you are the second person to mention Ghiradelli, is it an unsweetened bar that they have?  Is it called simply unsweetened, or "baker's", or wuh?  I'm off to Ghiradelli's site to try to get to the bottom of this, asap...

Posted by: Peppermint Twist, Wednesday, February 20, 2008, 5:19pm; Reply: 20
...ooookay and aaaaall righty then, that little cybersail to Ghiradelli's site yielded exactly nada.  WHY don't these chocolate companies list INGREDIENTS?  So far today, I've been to Dagoba and Ghiradelli and a few other chocolate company sites and they don't provide complete ingredient lists.  The heck with that.  I object on principle to any company that does not provide a total ingredient list for any product described.

Da nerve!
Posted by: Carol the Dabbler, Wednesday, February 20, 2008, 5:23pm; Reply: 21

Edna, the Ghirardelli bar's label says "Premium Baking Bar / Unsweetened Chocolate."

It's a relatively large (4 oz) bar, and the ingredients are -- errr, 'scuse me, the ingredient *is* "UNSWEETENED CHOCOLATE."  (Though it says "may contain trace amounts of milk protein," presumably from being made on the same equipment as milk chocolate.)

This is the only no-additives chocolate bar I've ever found.  The "regular brand" that GCG refered to is presumably Baker's Brand, which contains a milk derivitive.

Here's a link to the old thread you mentioned: http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-btdlf1/m-1132105710/ -- it's a sticky thread in the Cook Right forum.

Posted by: Whimsical, Wednesday, February 20, 2008, 5:25pm; Reply: 22
Can you get Lindt?  If so, I posted earlier re: a 99% chocolate bar they make.

Except I just looked and they don't list ingredients...  Silly.  I don't have one around now, but I think the ingredients are kind of self-explanatory (chocolate!).  :)
Posted by: Peppermint Twist, Wednesday, February 20, 2008, 5:28pm; Reply: 23
Quoted from Carol the Dabbler
Edna, the Ghirardelli bar's label says "Premium Baking Bar/Unsweetened Chocolate."

Okay, NOW we're getting somewhere!  THANKS, Carol!   :D
Quoted from Carol the Dabbler
Here's a link to the old thread you mentioned: http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-btdlf1/m-1132105710/ -- it's a sticky thread in the Cook Right forum.

Ooooh, it's in Cook Right.  No wonder I couldn't find it in Genotype Diet.  It is all becoming clear now!
;D

Posted by: Peppermint Twist, Wednesday, February 20, 2008, 5:34pm; Reply: 24
Is this (link) it?  It doesn't say premium, but it does say unsweetened:

http://www.amazon.com/Ghirardelli-Chocolate-Baking-Unsweetened-Units/dp/B0001M0ZO8


Or is this (link) it?  This second one says 100% cacao...people, don't let your dogs near it:

http://shop.ghirardelli.com/product-exec/product_id/344/nm/100_Cacao_Unsweetened_Baking_Bar
Posted by: Carol the Dabbler, Wednesday, February 20, 2008, 5:45pm; Reply: 25

Quoted Text
I had oh-so-helpfully corrected "Ghirardelli" in Carol's quote to remove the 2nd r...only prob? Turns out, it belongs there!


Hey, Edna, it's nice to know I'm not the only one who corrects other people's quotes!  (And you're not even an A.  ;D )

Most of the changes I make to quotes are merely to delete the portions that I'm not responding to, and sometimes to tighten up the portion that I *am* responding to.  But I also correct any obvious typos, spelling errors, etc.

I used to fret that I was acting the obnoxious know-it-all, but now I've rationalized the corrections as follows:  The original poster may notice their error if I draw attention to it by quoting it verbatim.  They will presumably edit their post if it's recent enough.  But they will be unable to correct the quote in my post.  Therefore, I am merely saving them the potential embarrassment.

Actually, I suspect that most people don't even notice.
Posted by: Carol the Dabbler, Wednesday, February 20, 2008, 5:46pm; Reply: 26

Quoted from Peppermint Twist
Is this (link) it?  It doesn't say premium, but it does say unsweetened:

http://www.amazon.com/Ghirardelli-Chocolate-Baking-Unsweetened-Units/dp/B0001M0ZO8


Or is this (link) it?  This second one says 100% cacao...people, don't let your dogs near it:

http://shop.ghirardelli.com/product-exec/product_id/344/nm/100_Cacao_Unsweetened_Baking_Bar




It's the top one, Edna.  And it does say "Premium" -- it's those little teeny letters just above the mixing bowl.

Posted by: cindyt, Wednesday, February 20, 2008, 5:56pm; Reply: 27

I use the second one, with blue on the label.  

I don't think anyone sells 100% cacao as a candy bar.  It's bitter.

I can take pieces of this one and put them on rice cakes with almond butter, or mix them into sweet kinds of fruit like bananas (or cherries pre-Hunter), and eat it that way.  I don't put any sweetener of any kind on it.  But then I never use sweeteners of any kind now, so sometimes even fruit tastes overly sweet to me. But I am a Supertaster and I can still eat it, though I prefer the 85% kind.
Posted by: Chloe, Wednesday, February 20, 2008, 6:05pm; Reply: 28
Anyone know the difference between cacoa and cocoa?
Posted by: Peppermint Twist, Wednesday, February 20, 2008, 6:12pm; Reply: 29
Quoted from Carol the Dabbler
Hey, Edna, it's nice to know I'm not the only one who corrects other people's quotes!  (And you're not even an A.  ;D )

No, but I'm an ACOA (adult child of alcoholics), Virgo, INFJ, which combine to make me an honorary A.  ;D  In short, I need a lot of hatha yoga!

Posted by: Ribbit, Wednesday, February 20, 2008, 6:31pm; Reply: 30
Honorary A.  LOL

Ghirardelli is what I use, the unsweetened chocolate.  Haven't tried the cocoa bar.  One of the fudge recipes I posted uses it.
Posted by: Brighid45, Wednesday, February 20, 2008, 7:36pm; Reply: 31
Twin, if you want to try chocolate in your chili, just do as GCG suggested and add a square of unsweetened chocolate to the pot. Cacao and chiles go together like you wouldn't believe. You can also check at the Food Network site and look for chocolate mole recipes. Turkey and choccy mole are fabulous!

If you want even more chocolate taste in your homemade bars, add some cacao nibs. They're crispy little bits that deliver a slightly bitter but intensely chocolate-y taste to whatever you put them in. It's a little like eating a Nestle Crunch bar, but ten times better and not nearly as sickeningly sweet.

I make my own 'Chunky' bars with tempered dark chocolate (usually straight 85%, or 60% blended with 100% cacao to cut the sweetness), chopped figs, and toasted almonds or walnuts with cacao nibs thrown in if we have any around. One bite and you'll think you've gone to chocolate heaven. This might be too bitter for some, but I've come to like my chocolate almost unsweetened.
Posted by: Jane, Wednesday, February 20, 2008, 10:11pm; Reply: 32
The one I used was the top one.  I tried it last weekend up at the ski house.  I just broke off a few pieces and melted it in the microwave, then added a little agave.  It was almost like fudge.
Jane
Posted by: Jane, Wednesday, February 20, 2008, 10:15pm; Reply: 33
Brig,
I wondered about the choc. nibs.  I saw some at WFs the other day.  I'll have to buy some.  I like very dark chocolate but the 100% is a little too bitter for me.
Thanks for the recipe for the "chunky's" though.  Did you use some kind of mold or just cut it into chunks (no pun intended)?
Jane
Posted by: Brighid45, Wednesday, February 20, 2008, 10:25pm; Reply: 34
Jane--I usually put the chocolate in a small casserole dish or loaf pan lined with parchment or wax paper. I wait until the chocolate is almost room temperature but still soft, then add the other ingredients and pile it into the paper-lined container. It takes time for it to set, but after the chocolate has solidified I cut it into squares. I tried dusting the freshly-cut squares with cocoa powder and a little cinnamon and it was really good--a good hit of slightly bitter intense cinnamony cocoa flavor, followed by the smooth rich chocolate, fruit and nuts. Wow! A bit messy to eat, but well worth the cleanup afterwards :)

I've also coated toasted whole almonds with the 60/100% chocolate, then rolled them in cocoa powder, and they are a total sin. Not sweet at all, with a gorgeous blend of roasted nut and dark chocolate/cocoa flavors. I have to limit myself to a handful of the nuts or I'll eat the whole batch! Hazelnuts are good done this way too.
Posted by: doughboy, Thursday, February 21, 2008, 12:08am; Reply: 35
I make a hot chocolate like this

Ingredients:

1/4 C chocolate powder
1/2 C hot water
4 tablespoons 100% Organic Agave Nectar
Pinch of cinnamon
3 squares Ghirardelli 100% Cacao Unsweetened Baking Chocolate
3/4 C Heavy whipping cream
Directions:

Combine agave nectar, cinnamon, chocolate powder and hot water in a small sauce pan over medium heat. Mix until incorporated. Add Ghirardelli chocolate squares and then the cream, heat until its smooth. Froth with an immersion blender. Do not not add marshmallows if you want to keep the GI low.
I had my rather fussy toddler give it a try and she loved it, even though it was made with grown-up unsweetened chocolate. She liked it with and without the marshmallows.
Posted by: doughboy, Thursday, February 21, 2008, 12:11am; Reply: 36
Btw if you were going to cheat the closest thing to sugar free and best chocolate bar out there is

http://www.rapunzel.com/products/rapunzel/index.html
Posted by: Suzanne, Thursday, February 21, 2008, 4:39am; Reply: 37
Chocoperfection is outstanding

http://www.dadamo.com/bloggers/h/archives/00000605.htm

http://xylitolnow.com/choco.html
Posted by: Vicki, Thursday, February 21, 2008, 5:45am; Reply: 38
Larabar has one Jocalat bar that contains dates, almonds, cocoa mass, cocoa powder, vanilla flavor, and peppermint flavor

Try making your own bar :-)

Or - mix up nut butter with some ghee, carob powder and sweetener, and any other compliant treats, then roll into small egg shaped balls, refrigerate for 1 hour, then dip in melted unsweetened dark chocolate and allow to harden on parchment paper.



Posted by: GillianR, Thursday, February 21, 2008, 6:04am; Reply: 39
Ooooh chocolate! Just reading this thread makes me feel like I've eaten a bunch

Before I found out that I am an Explorer and not allowed chocolate for  a few months I bought a bag of "raw chocolate beans"by Navitas Naturals. It says  "Cacao (theobramam cacao) beans are the source for all Cocoa and Chocolate products. It is organic but doesn't say it is "Fair trade".

I try and limit my chocolate choices to "fair trade" because otherwise I think of the child slaves that harvest it. Eergh! I eat a Cadbury bar once in a while because they are the only regular bar that get a "B" rating for their company. Fair trade chocolate bars , such as Green and Black's, get an "A".
This does keep down my chocolate intake, needless to say!

I haven't opened the bag yet but the beans look a bit like almonds. Anyone know what to do with them?
Posted by: Lola, Thursday, February 21, 2008, 6:56am; Reply: 40
GCG!

Quoted Text
When making a large pot of chili I would add 1 square(1 ounce) of baker's chocolate

think you might have some Mexican curious genetics lurking somewhere along your GT line!!!  ;)
Posted by: Drea, Thursday, February 21, 2008, 4:31pm; Reply: 41
Quoted from Whimsical


Actually, I use between 1/4 and 1/2 cups and it used to say that in the recipe...  Not sure how it got changed, but just sweeten it to your liking.

OK, I'm now noticing that this whole recipe is screwed up...  This is what it SHOULD be:

1/2 cup butter or ghee
1/2 cup nut butter
1/2 cup cocoa
1/2 cup flax meal
1 cup nuts, chopped
1/2 cup puffed quinoa or millet or rice
1/4 to 1/2 cup vegetable glycerine



I just checked this recipe Kate's Walnutty Chocolate in the recipe database and it appears to be correct.
Posted by: Carol the Dabbler, Thursday, February 21, 2008, 4:32pm; Reply: 42

Quoted Text
I had oh-so-helpfully corrected "Ghirardelli" in Carol's quote to remove the 2nd r...only prob? Turns out, it belongs there!


A light bulb just popped up (belatedly) over my head.  Edna may have been pronouncing "Ghirardelli" the way a lot of Americans do, as "gee-ar-delly" (with a soft "g" and only one "r").  But (as the old ads point out at their original factory/museum in San Francisco) it's actually "gear-ar-delly" (with a hard "g" and another "r").

[End of semi-irrelevant picky A-nonnie Teacher commentary.]
Posted by: Lola, Thursday, February 21, 2008, 4:36pm; Reply: 43
Quoted Text
Anyone know the difference between cacoa and cocoa?

I believe cocoa is correct, or cacao, not cacoa.......same thing.
Posted by: Carol the Dabbler, Thursday, February 21, 2008, 4:48pm; Reply: 44

My impression is that cacao is the name of the plant and is sometimes used also for the bean, whereas the powder or the beverage (and sometimes the bean) is cocoa.  This applies only to English, of course.  Some products may have names from other languages.
Posted by: Lola, Thursday, February 21, 2008, 5:03pm; Reply: 45
Quoted Text
beans look a bit like almonds. Anyone know what to do with them?


I eat those whole......called cacao nibs......that is by far the purest chocolate around.....it is the bean without being processed.
a enjoy the bitter chocolaty taste, others may differ. ;)
Posted by: SquarePeg, Thursday, February 21, 2008, 6:10pm; Reply: 46
Quoted from Carol the Dabbler
My impression is that cacao is the name of the plant and is sometimes used also for the bean, whereas the powder or the beverage (and sometimes the bean) is cocoa.  This applies only to English, of course.  Some products may have names from other languages.
Yes, I just read this yesterday or the day before.  Also, the shelled cocoa bean is sometimes called a "nib."

Posted by: 1323 (Guest), Thursday, February 21, 2008, 11:41pm; Reply: 47
What about adding crumbled up basmati rice cakes to Katy's Walnutty Chocolate?
Posted by: Whimsical, Thursday, February 21, 2008, 11:44pm; Reply: 48
Quoted from Drea


I just checked this recipe Kate's Walnutty Chocolate in the recipe database and it appears to be correct.


Yep, Lola fixed it!
Posted by: Carol the Dabbler, Friday, February 22, 2008, 5:03am; Reply: 49

Quoted from 1323
What about adding crumbled up basmati rice cakes to Katy's Walnutty Chocolate?


Sounds yummy!  Just be sure to use Lundberg (the only brand worth eating), and give them a light toasting first (with a nod to Victoria), using the tray that comes with the toaster oven (since they occasionally self-destruct).

We Teachers had better use Lundberg's regular brown-rice cakes, though -- and skip the chocolate!

Posted by: accidental_chef, Friday, February 22, 2008, 6:11am; Reply: 50
cacao versus cocoa
http://seventypercent.com/pod/glossary.asp?Letter=C
Posted by: Peppermint Twist, Tuesday, February 26, 2008, 6:17pm; Reply: 51
GUYS!

What up?!  (woot)

I have had quite the chocolate adventure since last we interfaced!  Been meaning to post about it, but work has been "insane in the membrane", as us hipsters say (  ...or, said, anyway, about ten years ago when that phrase was actually hip *lol*), and this is my first chance to really get to the board for anything more than a split nanosecond.

Okay, where to start?

So, I'm in Wal-Mart, right?  That in itself is a news flash, as I eschew ever entering the "big boxes".  I'm a fan of fresh air, I'm a fan of human-free zones, I'm a fan of ...well, basically all things that are the opposite of Wal-Mart, EXCEPT for Wal-Mart's prices, which occasionally do pull me in like a magnet, maybe 3 or 4 times per YEAR.  So, there I was to get a few things for my mom's 84th b-day, which was yesterday (we celebrated it on Sunday, though ...which isn't relevant to our story here, so I thought I'd throw it in), and I thought, Edna, get ye to the paper towel aisle whilst here and LOAD UP, baby.  Well!  In the same aisle, they had certain things for baking, like chocolate chips, and baker's chocolate.  And then I saw several types of the Ghirardelli, including the 100% cocoa content, unsweetened chocolate.  $2.84!  Bought me a bar, yes indeedy-do!  I thought smugly:  most people need sugar in their chocolate, but I'm sure that I will like this just fine, even BETTER without the sugar.  Diamond superfood, here I come!

Well, people, I tried me a square of this stuff, straight, the next day, and I must say:

Not the momma!    :o   :-/  :P

It was, how do you say, "not good".  Not good at ALL.  Bad, in point of fact.

Unthwarted, I took it to work with me yesterday, and I made the following gross-sounding breakfast, and I hope Brig is reading this because if you REALLY want to gross out your co-workers, make this, as it looks truly disgusting.  It is actually good, though.  I did use one avoid, but you could use agave nectar instead, which I would have used, had I had any.  Anyway:

I took some oatmeal, and mixed in a ton of cinnamon and also (here comes the avoid) some good, old-fashioned, completely unhealthy SUGAR, baby.  Not the worst kind of sugar in the world, mind you, as it was "organic evaporated cane juice", but still, let's face it, SUGAR.  However, after my experiment the day before with eating a tiny bite of that chocolate straight, I knew that you need a massive infusion of some kind of sweetener with it *lol*!  Anyway, moving on, so I had the oatmeal in there, the cinnamon, and the organic evaporated cane juice, right?  Those were my dry ingredients and I mixed them all up nicely.  Then I put a small square of the Ghirardelli 100% cocoa unsweetened chocolate on top, and commenced adding boiling water.  I stirred it all up, melting and mixing in the chocolate.  As I said, what I ended up with looked truly unappealing, I'm sure, to the typical American eye, but whatareyagonnado, I'm not the typical American when it comes to diet.

It actually tasted:  pretty dang good!  If you use agave or another compliant sweetener, you might want to try this, as truly it was nice.

Do NOT, however, try the straight, unsweetened, 100% cocoa Ghirardelli chocolate.  Dude, it's not good.
Posted by: Carol the Dabbler, Tuesday, February 26, 2008, 8:13pm; Reply: 52

Straight chocolate (*any* brand) is just plain bitter.  If you want any sweetness at all, you have to add it, which is sometimes easier said than done.  Your method sounds like a valuable addition to Toxin-free Chocolate lore!

Posted by: Peppermint Twist, Tuesday, February 26, 2008, 8:47pm; Reply: 53
Quoted from Carol the Dabbler
Straight chocolate (*any* brand) is just plain bitter.  If you want any sweetness at all, you have to add it, which is sometimes easier said than done.  Your method sounds like a valuable addition to Toxin-free Chocolate lore!

Like I said, it isn't a "looker", but if you just close your eyes and open your mind, it tastes pretty darn good!   :D

And since us guys (us GTD/BTD type guys) are usually very open-minded about all things diet, I don't see why chocolate oatmeal should elicit the "eeeeeeeew!" that I fully expect would have ensued had any of my co-workers gotten a load of what I was consuming.  They think nothing of eating faux whipped cream out of a can, but I'm sure they would have thought that my weirdie oatmeal was beyond the pale.

*shrug*

;D

Posted by: Peppermint Twist, Tuesday, February 26, 2008, 8:49pm; Reply: 54
P.S.  What I really want to try is gcg's chili with the little bit of pure chocolate thrown in.  I'm more of a savory person than a sweet person...although us G2's are supposedly "sweet" in nature, but I think something or a multitude of somethings happened to me along the way to embitter me *lol*!
Posted by: Lola, Tuesday, February 26, 2008, 9:53pm; Reply: 55
Quoted Text
since us guys (us GTD/BTD type guys) are usually very open-minded about all things diet,

plus 'post-modernists' to boot!!! ;)
Posted by: Carol the Dabbler, Wednesday, February 27, 2008, 3:36pm; Reply: 56

Quoted from Peppermint Twist
I don't see why chocolate oatmeal should elicit the "eeeeeeeew!" that I fully expect would have ensued had any of my co-workers gotten a load of what I was consuming.


You mean there isn't already some classic grocery-store cereal that's essentially chocolate oatmeal?  ??)  Oh, wait a minute, what you were eating was actually chocolate muesli.  I bet it'd be even better as cooked porridge!  ;D

Posted by: kate4975, Thursday, February 28, 2008, 11:19pm; Reply: 57
Yes, I think chocolate has been added to anything that would stand still at one point or another.
Posted by: 1323 (Guest), Friday, February 29, 2008, 4:10pm; Reply: 58
I take a cube of the unsweetened Cooking Chocolate and melt it and add agave syrup and walnuts!  

Delicious for a chocolate craving and sooths the brain so nicely...
Posted by: Victoria, Friday, February 29, 2008, 7:19pm; Reply: 59
Quoted from Peppermint Twist

Like I said, it isn't a "looker", but if you just close your eyes and open your mind, it tastes pretty darn good!   :D



Don't you mean, close your eyes and open your mouth?  !!   ;)

It seems to me that you may have better luck using chocolate as a seasoning in savory dishes, considering your taste preferences.  
Posted by: 1323 (Guest), Monday, March 24, 2008, 3:06am; Reply: 60
Lately I've been using a combo someone else suggested on another thread and i'm majorly addicted to it:

1 or 2 tbl's unsweetened choc powder
1 or 2 tbl's agave syrup
1/4 -1/2  tsp ghee

stir together until blended and eat!  or add chopped almonds or walnuts or dates... or spread on some compliant type of food!  
Posted by: 815 (Guest), Monday, March 24, 2008, 6:06pm; Reply: 61
Quoted from 815
There's a bar at the health food store that's sugar free and I can't figure out how they sweeten it but it's to die for. I think it's called Coco Via?? I'm not sure. I'll buy another one and let you know.


Ok, first of all this is weird, because I'm quoting myself, but I had to report that:

I FOUND IT! Today it was nice and I walked to my health food store where I work and there it was! It's called
Choco perfection! Sugar free, gluten free, 55% cocoa, low glycemic Net, 2 grams of carb per barIt was rough, but someone had to find it  8) Hopefully I can still have chocolate next week... :(
Posted by: Brighid45, Monday, March 24, 2008, 6:23pm; Reply: 62
Mayflowers, that sounded so good I did a google search and came up with the following review:

http://www.lowcarbluxury.com/reviews-candy.html

I'd like to get a look at the ingredients, but otherwise it sounds pretty good! I might order some just to try. Thanks for the headsup :)
Posted by: 1323 (Guest), Monday, March 24, 2008, 7:02pm; Reply: 63
it says made with "ogliofructose (a natural high fiber sweetener not the same as fructose), and erythritol"

Anybody hear of these new sweetners?
Posted by: Peppermint Twist, Monday, March 24, 2008, 7:26pm; Reply: 64
Well, an update:  I ran out of the Ghirardelli 100% cocoa content chocolate bar, finally.  A little goes a looooooooooong way.  I really got into adding it to my oatmeal.  Only thing is, while I normally don't add sweetener to anything, I find that when it comes to oatmeal, I need a lot of sweetener, and when it comes to oatmeal with unsweetened chocolate, I need even MORE.  So, I am going to try Brig's Scotch (savory) way of preparing oatmeal and I can't wait.  Me thinks it was made for me, savory-loving baby that I am.  Meanwhile, next time I buy some unsweetened chocolate, I am going to try it in chili.  I really can do the taste equivalent of visualizing how that would taste and what I'm "taste-ualizing" is very GOOD!

Another thing I did try was to make hot chocolate with the chocolate (obviously *lol*) and some sweetener and it was good.  But again, I'm not into adding sweetener to things, so I am going to try the chili next and I'll report back to base camp with my results once I do.

:)
Posted by: 815 (Guest), Monday, March 24, 2008, 7:54pm; Reply: 65
Enter Choco Perfection... Simple, elegant, rich chocolate in both Milk Chocolate and Dark Chocolate varieties. They are sweetened with a combination of ogliofructose (a natural high fiber sweetener not the same as fructose), and erythritol. No artificial sweeteners; lots of fiber; and little risk of gastric distress.

Sugar Alcohols. The same sweetners used in South Beach diet bars.
They do have calories.  I have to be careful because I couldn't lose weight eating the South Beach diet bars back when I was trying South Beach diet. Unless it's the other avoids in them...?  
Posted by: Lola, Monday, March 24, 2008, 8:00pm; Reply: 66
  Mayflowers,
have you had the choc unibar from NAP yet?
ingredients are all healthy!
Posted by: Brighid45, Monday, March 24, 2008, 9:07pm; Reply: 67
Lola, the chocolate cherry Unibar is delicious, but to me it tastes more like a Tootsie Roll than chocolate. Not a bad thing, just not quite the same as eating a yummy decadent chocolate bar ;)I keep Unibars in my locker at work, though. They are good as a snack or an emergency meal replacement. My coworkers think they taste terrible, which means no one steals them! It's a win/win situation :)

I have recently had success making my own barely-sweet blend by tempering and mixing 100% chocolate with 60% chocolate. The result is very dark, a little bitter, lovely chocolate taste, a little goes a long way! If you want a REALLY evil way to eat it, toast some almonds and dip them in the chocolate mix. (If you don't mind a slightly messy treat, let them sit until the chocolate sets, then roll them in cocoa powder.) When you're jonesing for a non-sugary chocolatey treat, pop a couple of the almonds. You'll think you've died and gone to heaven, but with much less chocolate and a lot less calories! :)
Posted by: Lola, Monday, March 24, 2008, 9:12pm; Reply: 68
http://www.dadamo.com/bloggers/h/archives/00000605.htm
Quoted Text
Anybody hear of these new sweetners?

erythritol
Posted by: Lola, Monday, March 24, 2008, 9:18pm; Reply: 69
an acquired taste indeed!

your goodies sound excellent!

also Kate s chocolate treat is worth trying! :)
Posted by: 815 (Guest), Monday, March 24, 2008, 11:10pm; Reply: 70
Quoted from Lola
  Mayflowers,
have you had the choc unibar from NAP yet?
ingredients are all healthy!


Hi Lola,

I checked it out. I can't tolerate rice.. :(
Posted by: Jill, Tuesday, March 25, 2008, 4:15pm; Reply: 71
Hey All You Chocolate Lovers,

8) Check out this web address for Organic Raw Chocolate Powder and other products made with ROCP. The website has some interesting articles about the Cacao and how it is processed and it's ORAC value, etc.

http://www.sunfood.com

Go to Products, then Raw/organic food, then cacao/chocolate and page through all the items and ingredients. Very interesting !!!  Click on more information about the ROCP.....The price for the powder has gone up like everything else, however the 16 oz jar goes a long way at least for me, and is very good.  Look at your local HFS for the big brown jar of Raw Organic Chocolate Powder. Last year, I paid 29.95 and now it is 32.95.....Vegans use it !!!  David Wolfe wrote a book "Eating For Beauty".  It is his website....!!!  But again, I found mine at the local HFS.....!!!   :)

I have made a tasty treat by freezing banana, adding your appropriate beverage rice milk, milk, etc. and 1-2 Tbs. of Raw Organic Cocoa Powder.  Whip it up in a blender or magic bullet.....it's like a frozen confection or pudding.  You could also add Papaya or whatever are your superfoods...!!!

Also, you could add it to a bowl of chili, or make hot chocolate and spice it up with cayenne......!!!

Food Of The Gods

    
Posted by: 815 (Guest), Tuesday, March 25, 2008, 4:21pm; Reply: 72
Ooo I could do frozen strawberries or cherries and use the cocoa.. :)
Posted by: Ribbit, Thursday, March 27, 2008, 2:16am; Reply: 73
Yes, frozen cherries, cocoa powder, agave and a tad of vanilla make a really, really nice treat.

You know, PT, back when I'd still eat semi-sweet chocolate because I liked it (and put up with the sugar; after all, it was the only sugar in my entire diet), I couldn't stand my husband's 100% cocoa bar.  He'd sit there and eat a square of it and I'd be like "that's disgusting" because I was comparing it to what I was eating.  Then I got re-serious again about giving up all sugar for the sake of the death of my Candida, but I wasn't willing to completely give up chocolate because, you know, it's...well, chocolate.  So I snitched a square of my DH's bar and sucked on it (because it's a sin to chew chocolate), making faces all the while.  I did this off and on for a few weeks, more off than on, and after a while I started looking forward to it.  Because my tastebuds were reset, eating unsweet chocolate actually became pleasant.  Now obviously I still prefer to eat it melted with agave and ghee and chopped  nuts, smeared on a rice cake, but I can now eat a square of pure chocolate and enjoy it.  I appreciate it for its purity.  Except now I've given up chocolate entirely because my nursing baby's stomach seems to be upset by it.  Carob powder, here I come!
Posted by: Peppermint Twist, Friday, March 28, 2008, 5:01pm; Reply: 74
Quoted from Ribbit
You know, PT ...Then I got re-serious again about giving up all sugar for the sake of the death of my Candida, but I wasn't willing to completely give up chocolate because, you know, it's...well, chocolate.

See, this is what I find fascinating about what we crave.  I could go my entire life without chocolate, yet potato chips are my "thing".  Ten years into the BTD/GTD lifestyle and I STILL go through "chip phases".  I just went through about a two-week one in which I kept buying this ...well, frankly, AMAZING *lol* variety by Kettle brand called "Spicy Thai" potato chips.  o.  m.  g.  And of course I have to have the the dip-type item to have them with (especially with these because they weren't kidding when they named them spicy!), be it the superfood-laden tuna salad or something more sinful like the health food store's smoked salmon and cream cheese spread (Who said that?  Certainly not that model of compliance, Twist...).  I can be as good as gold on other things but I always come back to chips periodically.  For most of my fellow women, it seems like it's chocolate.  But it seems for all of us, it's SOMETHING!

Why couldn't the something be celery?

Dang.
Posted by: 815 (Guest), Friday, March 28, 2008, 5:44pm; Reply: 75
Ah, chocolate. Must be the THC in it that we're addicted to. 8)

Carob is wonderful all by itself. I love carob.  My little son, really likes carob. I gave him some one time at the health food store and it was love at first taste.

I checked the amount of carbs in agave!  :o  I think I'm better off using honey.
Posted by: SheriBerry, Saturday, March 29, 2008, 11:31pm; Reply: 76
check out David Wolfe's chocolate on

http://www.Sunfoods.com  

his bars are raw cacao with no added sugar


http://www.sunfood.com/b2c/ecom/ecomEnduser/items/xt_itemCatalogNF.aspx?totalLevel=2&currLevel=2&lField1=USCATVLS_2&lValue1=Raw%2fOGFood&lField2=USCATVLS_3&lValue2=Cacao%2fChoc&lField3=&lValue3=&lField4=&lValue4=&lField5=&lValue5=&lField6=&lValue6=&lField7=&lValue7=&numList=0&startIndex=-1&siteId=1&siteName=B2CLIVE
Posted by: 815 (Guest), Sunday, March 30, 2008, 12:00am; Reply: 77
Ah, but Choco Perfection comes in light or dark, and it tastes sweet.
Posted by: Ribbit, Monday, March 31, 2008, 1:23am; Reply: 78
Re: carbs in agave.  Yes, but from what I've read it's got a low glycemic index.  Honey is straight "sugar."  (I use the term sugar there loosely.)  Honey is like a shot of sugar, albeit not cane.  Agave, according to the bottle, is low glycemic, so it doesn't do to your pancreas what honey and other "sugars" do.  Evidentally.
Posted by: SheriBerry, Monday, March 31, 2008, 2:03am; Reply: 79
try stevia... no calories.. no carbs.. and it's totally natural
Posted by: Peppermint Twist, Wednesday, April 2, 2008, 12:43pm; Reply: 80
Quoted from Ribbit
Re: carbs in agave.  Yes, but from what I've read it's got a low glycemic index.  Honey is straight "sugar."  (I use the term sugar there loosely.)  Honey is like a shot of sugar, albeit not cane.  Agave, according to the bottle, is low glycemic, so it doesn't do to your pancreas what honey and other "sugars" do.  Evidentally.

I think you are right because Dr. D. chose to use agave in the Unibars, which says a lot to me.  I think he even has an "Ask Dr. D." floating around here that discusses agave nectar and that it doesn't spike-n-crash blood sugar like many other sweeteners.
Posted by: 815 (Guest), Wednesday, April 2, 2008, 3:03pm; Reply: 81
Quoted from Ribbit
Re: carbs in agave.  Yes, but from what I've read it's got a low glycemic index.  Honey is straight "sugar."  (I use the term sugar there loosely.)  Honey is like a shot of sugar, albeit not cane.  Agave, according to the bottle, is low glycemic, so it doesn't do to your pancreas what honey and other "sugars" do.  Evidentally.


Honey is really good for you. Contrary to some low carb docs popular opinions, honey contains enzymes, trace minerals and other substances yet to be determined that actually improve your health.  I'm supposed to have "severe" ragweed allergy. I don't even sneeze or sniffle in the fall because I've been eating honey all my life. Either raw or locally grown is best.
It's great for sore throats, coughs, and indigestion and heals second and third degree burns and is used when antibiotics won't work on open wounds..
Posted by: Lola, Wednesday, April 2, 2008, 3:25pm; Reply: 82
Quoted Text
Honey is really good for you

glad you re not a nonnie!
enjoy your honey! ;)
Posted by: 2681 (Guest), Friday, April 18, 2008, 2:48pm; Reply: 83
You can try this site. I live in australia so it is easy for me to get, but give it ago maybe they have some where where you are where they can sell it to you. Beware you better buy the box they are so yummy and they don't trigger and sugar spikes.

http://www.livingearth.com.au/Raw_chocolate.html

Tracy
Posted by: 1323 (Guest), Friday, April 18, 2008, 3:05pm; Reply: 84
Quoted from 2681
You can try this site. I live in australia so it is easy for me to get, but give it ago maybe they have some where where you are where they can sell it to you. Beware you better buy the box they are so yummy and they don't trigger and sugar spikes.

http://www.livingearth.com.au/Raw_chocolate.html

Tracy


I sure would like to order some products from this site but it seems anyone from the U.s. cannot do it online.  So I've emailed them.  I'll post any info. I get about it.

thank you so much for the site. :)
Posted by: Heidi, Friday, April 18, 2008, 3:27pm; Reply: 85
Quoted from Lola

glad you re not a nonnie!
enjoy your honey! ;)


Honey is neutral for A nonnies so either way she'd still get to keep her honey  ;)

I was just looking at the Sunfood link ShariBerry posted and was a little shocked at the prices. $12.00 for a 2.25oz bar of chocolate is a little much  :o
Chocolate is a black dot for me anyway so I shouldn't even be looking  :D
I'll just be happy with my carob  :)

Posted by: dpcat67, Sunday, April 20, 2008, 12:50pm; Reply: 86
I just ran across what could be an answer to the chocolate without sugar on the US Wellness Meat website that we in Crossville buy our grass fed meat from. This is a dark chocolate made with agave. The link is http://www.grasslandbeef.com/Categories.bok?category=Organic+Snack+Foods%3AHealthy+Chocolate You may have to copy and paste but I think it is worth a look see. Hope it helps.
Donna :)
Posted by: Chloe, Sunday, April 20, 2008, 7:25pm; Reply: 87
Quoted from dpcat67
I just ran across what could be an answer to the chocolate without sugar on the US Wellness Meat website that we in Crossville buy our grass fed meat from. This is a dark chocolate made with agave. The link is http://www.grasslandbeef.com/Categories.bok?category=Organic+Snack+Foods%3AHealthy+Chocolate You may have to copy and paste but I think it is worth a look see. Hope it helps.
Donna :)



Here's the ingredients.  For some of us, it might contain some avoids...but it looks great~

INGREDIENTS: organic dates, organic agave syrup, organic raw cacao nibs, organic raw cacao powder, organic raw pistachios, organic pecans, organic raw cashews, organic vanilla beans, organic coconut oil, organic cinnamon (all ingredients are raw and certified organic)


Posted by: dpcat67, Monday, April 21, 2008, 10:00pm; Reply: 88
Yes there are some ingredients that are avoids for some of us. I can have the coconut but am not supposed to have the cashews. Hopefully there isn't a lot in there. I will let you know when I recieve the 2 bars on May 1 when the meat order comes in if they are any good or not. Krogers grocery store has some semi-sweet choc chips that is their brand that has a little sugar in it but no dairy which some of us use. You have to watch the labels though. Depending where they are produced the ingredients change sometimes. The food co-op that I belong to also has a OG dark choc bar that is got compliant ingredients. I will check the list and let you know later.
Donna
Posted by: dpcat67, Monday, April 21, 2008, 10:17pm; Reply: 89
OK here is the information on the Endangered Species Chocolate bar. It is the Dark Chocolate with almonds and cranberries.

"Belgian dark chocolate (chocolate, unbleached water-filtered beet sugar, cocoa butter, soy lecithin), organic almonds and dried cranberries."


I have seen this same brand in the grocery stores that sell natural products like the big Kroger stores and at some health food stores.
Posted by: 815 (Guest), Monday, April 21, 2008, 11:24pm; Reply: 90
Quoted from dpcat67
OK here is the information on the Endangered Species Chocolate bar. It is the Dark Chocolate with almonds and cranberries.


OMG! Bat Bars are the BEST!  :D
Posted by: JJR, Monday, April 21, 2008, 11:28pm; Reply: 91
I like the NAP bars.  Both of them.  That's all I have to say.  I do indulge in a small portion of "Cool Hand Lukes" bars.  The ingredients aren't totally bad.  Seems to have less of avoids in it than most.  In fact, I'm not even sure any of it is avoid for me.  I need to look up soy lecithin.
Posted by: Lola, Monday, April 21, 2008, 11:39pm; Reply: 92
soy lecithin is fine, even for Bs
check out typebase
Posted by: JJR, Thursday, April 24, 2008, 12:51am; Reply: 93
SWEEEET!  Literally!
Posted by: carolinagirl, Sunday, April 27, 2008, 1:44pm; Reply: 94
Hi Peppermint Twist,

I have a recipe for 'Chocolate Soup' as I am a total chocoholic.  Loving the fact I can have it now...as an O it was simply neutral.  I buy at the grocery store the unsweetened bar of chocolate from Germany.  Most grocers carry it, it's in a green box.

This recipe is not "precise" measurements.....it's to your taste.

Put a few cubes of chocolate in a small dish (like a ramekin dish)
Add just a little bit of Olive Oil (the lightest you can find)  Or if you are brave.....Flax Oil.  Either will do.
Agave Nectar to taste  ;D
Add a few pats of butter or ghee (your preference)
A teaspoon to tablespoon of almond butter (your preference)
A teaspoon of rice milk or soy milk

Microwave in 20 second increments at a time, stirring in between.  Keep an eye on it, as it can boil over.  Eat with a spoon.  This is a cheap and simple, yet Gatherer "friendly" way to get that beneficial chocolate into your diet.  You can forego the almond butter if you like, it just gives it that "Reese Cup" flavor.

Hope this helps,
Carolinagirl-Gatherer
Posted by: Lola, Sunday, April 27, 2008, 7:29pm; Reply: 95
thanks for sharing your concoction! ;)
I ll stick with my cup of hot cocoa, thanks!
Posted by: jayneeo, Sunday, April 27, 2008, 7:32pm; Reply: 96
that sounds so good! How can we reframe it to a more desserty name? Pudding? ah, well a rose by any other name.....
Posted by: Lola, Sunday, April 27, 2008, 8:22pm; Reply: 97
chocolaty rose dessert!! lol
Posted by: carolinagirl, Monday, April 28, 2008, 2:57pm; Reply: 98
Yes *sigh* chocolate soup doesn't do it much justice does it?

How about "Liquid Heaven?" ;D  

Carolinagirl
Posted by: carolinagirl, Monday, April 28, 2008, 4:09pm; Reply: 99
Actually, this is the much smaller version of a base to a stove-top cookie I make called, "Chocolate Oatmeal Cookies".  Some people call them "Cow Patties".  The base calls for 2 cups of sugar and since it's stove-top over heat.....I don't see how it could be properly converted to be user 'friendly' with the Genotype Diet unless beet sugar could be used or something.  But you spoon them out and they harden.  All the ingredients are Gatherer friendly (or could be made so) but I can't work around the sugar factor.  Any suggestions would be great......b/c the way they harden at room temperature they could be formed into candy-bars which was the original question for this thread.  (I know you wanted store bought)  Anyhow...they don't melt once hardened unless (like a candy bar) you expose it to the same conditions that would melt it.

Carolinagirl
Posted by: 3275 (Guest), Saturday, May 10, 2008, 9:00pm; Reply: 100
:)

http://www.sees.com/cat.cfm?CatSelect=C0035
Posted by: azredhead57, Tuesday, June 10, 2008, 9:06pm; Reply: 101
After reading all of these posts and the other thread Im wondering if 100% chocolate wouldnt actually be cocoa powder, as it all starts as a cocoa bean right?  I wonder if to get 'chocolate', as we know it you dont have to add a liquid/solidifying ingredient and that is why we cannot find what we want?  That would explain why the higher the cocoa or cacao percentage the more dry and bitter the bar or chips.  I think for personalized 'chocolate' the way we think of it we need to start with pure cocoa powder and add whatever acceptable ingredients we can to make it the thickness and sweetness we want.  I have in hand a Ghirardelli Intense Dark, Twilight Delight, 72% cacao bar and the ingredients are:  Unsweetened chocolate, sugar (for flavor?), cocoa butter (for texture?), vanilla (again for flavor), and soy lecithin (an emulsifier).  One definition of emulsifier is:  Additive that promotes the formation of a stable mixture, or emulsion, of oil and water.  I dont know if any of this is helpful or more confusing, but I did read a lot of labels last night looking for this mysterious sugar, milk and oil free chocolate and Im definitely on a mission now ;)
Posted by: 815 (Guest), Wednesday, June 11, 2008, 5:20pm; Reply: 102
I've been buying Endangered Species chocolate and I just got the Tiger bar which has espresso beans in it..(sigh) I also like the Bat bar..So I checked the ingredients and it only has filtered beet sugar which is compliant for me and no white refined cane sugar which   seems to put weight on me so I have to really limit it. 13 grams carb with 5 grams fiber leaving 8 total grams of carb for a 1/2 of a candy bar people!!!  ;D
Posted by: azredhead57, Wednesday, June 11, 2008, 11:58pm; Reply: 103
Ok, I just came from reading chocolate bar labels at the Cost Plus World Market.  They have chocolate from all over the world.  I didnt get through all of them but didnt find any that were just chocolate.  I did see 3 that were NO ADDED SUGAR.  They didnt seem to have any kind of artificial sweeteners either but they almost all had milk solids or milk powder or some type of milk.  There were many many kinds and flavors, even some with cayenne and chili peppers.  Next time I go Im planning to spend more time and make some notes.  Im on a mission now.
Posted by: 794 (Guest), Thursday, June 19, 2008, 12:36am; Reply: 104
I didn't read everybodies comments but how about just plain old cooking chocolate you know the kind they melt and add the sugar to to make chocolate bars.  I forgot about those, I think it's a little strong but man I remember it giving me energy and making me feel good probably because of Hunter-ness well I'd try that.  It felt like I would feel like if I drank some coffee as another blood type.  I don't know the technical name of the unsweetened chocolate squares but they're in the cooking section at your local store, I'm not sure if the other ingredients matter.

You know what might be good for hunters is chocolater covered dates, never heard of it but it might be an interesting combination.

I'll be right back....
Posted by: Lola, Thursday, June 19, 2008, 3:47am; Reply: 105
baker s chocolate would be the word......
just choose an avoid free brand...
Posted by: 794 (Guest), Tuesday, June 24, 2008, 11:51pm; Reply: 106
The dates and unsweetened baker's chocolate works great for me, a Hunter, as a snack and an extra pick me up.  What I've tryed is microwaving the dates and chocolate is a bowl till melted (1-2 minutes) then mix real good, just as good or better than any chocolate bar I've ever tasted, you may try adding cinnamon too, may be ok.  
Posted by: Peppermint Twist, Monday, June 30, 2008, 4:27pm; Reply: 107
Quoted from carolinagirl
Hi Peppermint Twist,

I have a recipe for 'Chocolate Soup' as I am a total chocoholic.  Loving the fact I can have it now...as an O it was simply neutral.  I buy at the grocery store the unsweetened bar of chocolate from Germany.  Most grocers carry it, it's in a green box.

This recipe is not "precise" measurements.....it's to your taste.

Put a few cubes of chocolate in a small dish (like a ramekin dish)
Add just a little bit of Olive Oil (the lightest you can find)  Or if you are brave.....Flax Oil.  Either will do.
Agave Nectar to taste  ;D
Add a few pats of butter or ghee (your preference)
A teaspoon to tablespoon of almond butter (your preference)
A teaspoon of rice milk or soy milk

Microwave in 20 second increments at a time, stirring in between.  Keep an eye on it, as it can boil over.  Eat with a spoon.  This is a cheap and simple, yet Gatherer "friendly" way to get that beneficial chocolate into your diet.  You can forego the almond butter if you like, it just gives it that "Reese Cup" flavor.

Hope this helps,
Carolinagirl-Gatherer

Thank you so much, Carolinagirl, and sorry it took me so many months to notice your post!  This looks good.  I am wondering, since both almond and soymilks are very thin, if one could use a different thin liquid instead, like a little bit of strong, room temperature twig (kukicha) tea, or maybe a little of a fruit juice that marries well with chocolate, such as cherry?  I just am musing over that because usually almond and soymilk contain a lot of extra ingredients that I don't want, plus I'm on the Gatherer diet now and one is a black dot, one is a TTA (they were avoids for me as an O non-secretor, too).  Other than the nutmilks, which look like they would be easy to substitute something else for, it looks like a go!  I have a feeling that homemade almondmilk would actually be a superfood for G2's, btw, if anyone wants to use nutmilk.  Almonds are a SF and almondmilk is a black-dot avoid, but I'll bet you anything that is due to all the things usually added to commercial varieties.  If you make it yourself out of only pure almond, and almond is a SF, seems like it would be a SF to moi.

...Anyway, I'm inclined to try it with strong kukicha tea in place of the almondmilk, myself.  Thanks again for being so thoughtful as to post a recipe for this for me and others who may be interested.  btw, do you know the brand name of the chocolate you buy in the green wrapper?

:K)

Posted by: Peppermint Twist, Monday, June 30, 2008, 4:35pm; Reply: 108
Quoted from azredhead57
After reading all of these posts and the other thread Im wondering if 100% chocolate wouldnt actually be cocoa powder, as it all starts as a cocoa bean right?  I wonder if to get 'chocolate', as we know it you dont have to add a liquid/solidifying ingredient and that is why we cannot find what we want?  That would explain why the higher the cocoa or cacao percentage the more dry and bitter the bar or chips.  I think for personalized 'chocolate' the way we think of it we need to start with pure cocoa powder and add whatever acceptable ingredients we can to make it the thickness and sweetness we want.  I have in hand a Ghirardelli Intense Dark, Twilight Delight, 72% cacao bar and the ingredients are:  Unsweetened chocolate, sugar (for flavor?), cocoa butter (for texture?), vanilla (again for flavor), and soy lecithin (an emulsifier).  One definition of emulsifier is:  Additive that promotes the formation of a stable mixture, or emulsion, of oil and water.  I dont know if any of this is helpful or more confusing, but I did read a lot of labels last night looking for this mysterious sugar, milk and oil free chocolate and Im definitely on a mission now ;)

Well, the Ghirardelli (or however you spell it) 100% pure chocolate bar I accidentally stumbled across at Wal-Mart, of all places (in the paper towel aisle, ta boot...God really wanted me to see that chocolate *lol*) said it was 100% pure, as I posted about a few pages ago somewhere in here.  It was pretty dang horrible, gotta say, when I bravely just bit into the thing.  I usually go for bitter, sour and/or unsweetened flavors that other humans find unpleasant or even intolerable, but I gotta say, even for ME, this was hard core *LOL*!  Next time I try to incorporate chocolate into my diet, I will definitely sweeten it with agave nectar, as in the example of Carolinagirl's recipe above.  OR, I might just cheat and buy a very high-quality chocolate bar with very pure ingredients, like the Endangered Species brand, and have a few TTAs like sugar in there with my SF *lol*.  But I'd probably try the homemade and thus totally compliant route first.

As for eating the 100% pure "baker's chocolate" again?  Well, that won't be happening *lol*!!!
:o :o  :P  :( (scared)

And it was a BIG bar, too!  I ended up using the rest in tiny increments, added to oatmeal, to make a chocolate oatmeal.  When I first transitioned to the GTD from the BTD, I went on a veritable oatmeal kick, being so delighted that it went from avoid to SF.  But I got over that.  Haven't had oatmeal in a while.

But back to chocolate:  you can find 100% pure bars but they need massive sweetening up, or to be used in a savory recipe.  What they don't need is for anyone to just naively bite into one of 'em, as I did, thinking surely it would be delish.  Miscalculation!
:o

;D
Posted by: pixelland, Wednesday, July 2, 2008, 11:59am; Reply: 109
Hmm...  I didn't read all 108 messages here, so I don't know if this has been mentioned...  As a raw foodist, I add raw cacao nibs (pure, organic UNPROCESSED dark chocolate) to smoothies. They can also be blended into desserts, or sprinkled on ice cream. No additives, preservatives, sugar, or dairy. You can nibble on them if you like the taste, but I prefer to blend them. The chocolate flavor is subtle, depending on the quantity used, but the nutritional quality is unadulterated by cooking or other processing. Enjoy!  :)
Posted by: pixelland, Wednesday, July 2, 2008, 12:10pm; Reply: 110
Quoted from azredhead57
After reading all of these posts and the other thread Im wondering if 100% chocolate wouldnt actually be cocoa powder, as it all starts as a cocoa bean right?  I wonder if to get 'chocolate', as we know it you dont have to add a liquid/solidifying ingredient and that is why we cannot find what we want?  That would explain why the higher the cocoa or cacao percentage the more dry and bitter the bar or chips.  I think for personalized 'chocolate' the way we think of it we need to start with pure cocoa powder and add whatever acceptable ingredients we can to make it the thickness and sweetness we want.  I have in hand a Ghirardelli Intense Dark, Twilight Delight, 72% cacao bar and the ingredients are:  Unsweetened chocolate, sugar (for flavor?), cocoa butter (for texture?), vanilla (again for flavor), and soy lecithin (an emulsifier).  One definition of emulsifier is:  Additive that promotes the formation of a stable mixture, or emulsion, of oil and water.  I dont know if any of this is helpful or more confusing, but I did read a lot of labels last night looking for this mysterious sugar, milk and oil free chocolate and Im definitely on a mission now ;)


The food database on this site has a good explaination of the process of creating "chocolate" in it's various forms. Interesting to read, and it answers a lot of your questions...   :)

Posted by: Ribbit, Thursday, July 3, 2008, 1:47am; Reply: 111
Pixelland, will you join us on the Ribbit Goes Raw thread please?

We eat plain, unsweetened chocolate.  Not much of it, as it doesn't take much to get the job done, but we do eat it that way.

I'm wondering if Carolinagirl can make her cookies with xylitol.  I used it to make wild cherry jelly.
Posted by: lblackbu, Thursday, July 3, 2008, 11:19pm; Reply: 112
I enjoy Xocai - It's semi-sweet product a cross between dark chocolate and milk chocolate.  Can be a bit pricey.  Sweeten from natural products.

My favorites are the Nuggets and Protein Bars (taste like brownies) I also like the X-Power Squares but those are a bit more on the dark flavor.

Need more info send a PM
Posted by: azredhead57, Tuesday, July 8, 2008, 8:51pm; Reply: 113
Well it took me longer than planned to get around to it, but this weekend my 4 yr old grandson and I made our own chocolate 'bars'.  He likes to get up at the island and make stuff with Nanna.  I had gotten some organic mini semi-sweet chocolate chips that were dairy and gluten free, as well as the Organic brand of semi-sweet normal size chips and my bar of Ghirardelli 100% chocolate.  And yes I agree by itself it is NOT good.  I actually found a recipe on the back of the mini-chips that we used as a guide.  We sprayed 2 baking pans with canola oil spray and sprinkled 4 different kinds of nuts and 3 kinds of dried fruits in different areas of the pans.  I used walnuts, pecans, almonds and macadamias and cranberries, cherries and blueberries in different combinations.  Then in a large microwavable mixing bowl I dumped in the 2 kinds of chips and the choc bar broken into pieces along with about 2 tsps of canola oil and some agave syrup.  I microwaved this at 50% for 1 minute increments (about 3 times) until it was melted and blended enough to pour over the nuts and fruits.  I split my chocolate up and melted it in 2 batches just for convenience.  Then we put the pans in the refrigerator and waited.  When it was no longer shiny but still not so hard that it couldnt be cut we cut some into bars and broke some into pieces and then put into the small snack size baggies and stored back in the fridge.  If left out it is softer than a normal candy bar but mmmmmm they are delicious.  More on the dark side than some might like but that was our first batch.  Now I know I can experiment with less oil and maybe find a milk chocolate to mix with the dark.  I think I'll go have a piece now ;)
Posted by: Lola, Tuesday, July 8, 2008, 8:59pm; Reply: 114
nice! :)
Posted by: Peppermint Twist, Wednesday, February 25, 2009, 7:52pm; Reply: 115
Quoted from Peppermint Twist
...ooookay and aaaaall righty then, that little cybersail to Ghiradelli's site yielded exactly nada.  WHY don't these chocolate companies list INGREDIENTS?  So far today, I've been to Dagoba and Ghiradelli and a few other chocolate company sites and they don't provide complete ingredient lists.  The heck with that.  I object on principle to any company that does not provide a total ingredient list for any product described.

Da nerve!

Quoting myself because UPDATE:  There is a totally organic Dagoba chocolate bar with 100% organic cocoa and NO sugar or anything else.  My verdict:  GOOD.  I've been breaking off a piece and blending it up with plain yogurt (I know, I know, but I need the probiotics in there right now) and two bananas (critical for SWEETENING this--they are the only sugar).  GOOD.  Nice shake for a light dinner, which is what I did last night.  Would be good for any meal, though.  To change up the yogurt (toxin to avoid) for a DIAMOND superfood, go with ricotta instead, which I plan to do once I get off my plain yogurt kick (if loving it is wrong, I don't wanna be right...at least not right now!  It is helping me tremendously with a "lady problem", in fact, I'm cured me thinks but I don't want to give up the yogurt and I still have two VATS of it left *lol*).

Kirk out!  Bottom line:  Dagoba 100% organic, unsweetened chocolate bar GOOD.
Posted by: Jane, Wednesday, February 25, 2009, 8:33pm; Reply: 116
E,
You can get goat's milk or water buffalo yogurt.  I love the water buffalo yogurt and it's more digestible than the cow's milk (smaller proteins I think).  I bought some oat and choc. granola the other day.  It had just a tiny bit of choc. in it and I like to mix that in with the maple flavored water buffalo yogurt that I buy at WF  (bufaladivermont).  good lunch occasionally. One of these days, I'm going to have to get my Genotype book out and really commit to it.
Posted by: Lola, Thursday, February 26, 2009, 12:32am; Reply: 117
that sounds more like a sweet snack to me! :)
Posted by: syren4444, Thursday, February 26, 2009, 1:52am; Reply: 118
Hmmmm, I have a lot of high quality organic food grade cocoa butter around because I have a skincare business. I wonder if I mixed cocoa butter, carob powder, and some honey or stevia I can make my own mock carob bar?  I never buy carob in solid form out because it has too many additives.

I googled and googled and found one chocolatier using carob, cocoa butter, and soya flour in theirs, but no meausrements were listed.

Any tips before I test my theory?
Posted by: Vicki, Thursday, February 26, 2009, 2:51am; Reply: 119
Sift the carob powder (I tap my finest tea strainer).  Mix the powder with honey then add just a bit of cocoa butter or coconut oil or ghee, as needed!
Posted by: syren4444, Thursday, February 26, 2009, 3:51am; Reply: 120
Oooh, nice! I'll try this and freeze maybe?
Posted by: Lola, Thursday, February 26, 2009, 4:12am; Reply: 121
mix all on a double burner until soft and melted.....
then pour and refrigerate.
Posted by: Peppermint Twist, Thursday, February 26, 2009, 5:23pm; Reply: 122
Quoted from Jane
E,
You can get goat's milk or water buffalo yogurt.  I love the water buffalo yogurt and it's more digestible than the cow's milk (smaller proteins I think).

Dude, just remember, this is west central Florida.  As in no Whole Foods.  They think seltzer water is exotic here.  My HFS does not have goat or water buffalo yogurt.  I suppose I could drive my butt down to Sarasota to the WF, but ever since the gas situation and economy situation and job situation and every other imaginable situation went OTH (off the hook--I just made up that acronym...or did it already exist in the wonderful world of texting?), I don't drive anywhere I don't absolutely need to drive.  We need a Whole Foods here in my city.

Whole Foods!!!!!!!!!!!!!!!!!!!!!!!!!!!
Quoted from Jane
I bought some oat and choc. granola the other day.  It had just a tiny bit of choc. in it and I like to mix that in with the maple flavored water buffalo yogurt that I buy at WF  (bufaladivermont).  good lunch occasionally. One of these days, I'm going to have to get my Genotype book out and really commit to it.

:o Please tell me it was wheat-free granola?

Anyway, I was thinking that to superfood up a G2 chocolate shake, one could use ricotta (or, hey, if they can find the compliant yogurt you mentioned, go for it), unsweetened organic chocolate or cocoa, and 100% pineapple juice.  Pineapple and chocolate go nicely together.

Uh oh.  Gotta go.  I can't wait to get my laptop set up at home!
Posted by: Jane, Friday, February 27, 2009, 6:20pm; Reply: 123
The granola was just oats and the chocolate - pretty good.  You can see the yogurt on their website - http://www.bufaladivermont.com/.  It's the new company that took over Woodstock Farms in your fav state.  Just looked at it - so far they are only in New England, NY and NJ.  It's so creamy.  When it was Woodstock Farms, they had a capaccino flavor that was to die for.  The maple is just the yogurt and Vt. maple syrup!
Posted by: Gale D., Saturday, July 25, 2009, 6:58pm; Reply: 124
Has anyone used Xylitol to make chocolate treats?
Posted by: Lola, Saturday, July 25, 2009, 7:53pm; Reply: 125
check the recipes.....
a search on the website main page will also guide you
Posted by: wwbailey, Monday, October 5, 2009, 4:04pm; Reply: 126
Peppermint..

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

if you need the brand, let me know.
Posted by: wwbailey, Monday, October 5, 2009, 4:25pm; Reply: 127
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.
Posted by: Sharon, Monday, October 5, 2009, 7:08pm; Reply: 128

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


http://www.4yourtype.com/prodinfo.asp?number=NP133
Posted by: wwbailey, Tuesday, October 6, 2009, 4:49am; Reply: 129
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!
Posted by: Possum, Tuesday, October 6, 2009, 4:58am; Reply: 130
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?? :P :)

Posted by: wwbailey, Tuesday, October 6, 2009, 3:04pm; Reply: 131
Quoted from Possum
Ooh can I have their details too please?? :P :)



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
Posted by: Munchkin76, Wednesday, October 7, 2009, 1:31pm; Reply: 132
wwbailey

Thanks tonnes for this heads up  :D!!

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  ;D
Posted by: 6986 (Guest), Thursday, October 15, 2009, 5:06pm; Reply: 133
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...
Posted by: Lola, Thursday, October 15, 2009, 11:08pm; Reply: 134
welcome! :)
Posted by: Maja, Sunday, December 27, 2009, 3:15pm; Reply: 135
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.
Posted by: Ribbit, Sunday, December 27, 2009, 4:13pm; Reply: 136
Lara bars are GOOD.
Posted by: wwbailey, Sunday, December 27, 2009, 6:35pm; Reply: 137
Been there done that with the Lara Bars.. good but not the same as a nice solid bar of chocolate.
Posted by: S_Lewis, Tuesday, March 30, 2010, 6:19pm; Reply: 138
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.
Posted by: December, Tuesday, March 30, 2010, 7:01pm; Reply: 139
Dr D has a great bar.

http://www.4yourtype.com/prodinfo.asp?number=NP131
Posted by: Goldie, Tuesday, March 30, 2010, 7:22pm; Reply: 140
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 :D :o ;D last week.. hard lessons.. I feel much better..  
Posted by: CounselorGirl, Wednesday, March 31, 2010, 12:33pm; Reply: 141
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.  :)
Posted by: 10384 (Guest), Thursday, July 8, 2010, 12:54pm; Reply: 142
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-bin/ncommerce3/ProductDisplay?prmenbr=3176203&prrfnbr=3237509&pcgrfnbr=3222872

The little 1 oz. bars are just right for me.  Nutritional info is on that page, too.
Posted by: Munchkin76, Thursday, July 8, 2010, 1:21pm; Reply: 143
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  :P
Posted by: 14442 (Guest), Monday, May 9, 2011, 11:39pm; Reply: 144
I just bought a Trader Joes chocolate bar that is 85% caocoa.  It's fairly non sugary.
Posted by: 10809 (Guest), Thursday, May 12, 2011, 2:16am; Reply: 145
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.
Posted by: Beachgirl, Saturday, September 3, 2011, 5:08am; Reply: 146
As on O+ & newly discovered Hunter, I was over the moon to find out that chocolate is a Superfood!!!!  (clap)(dance)(clap)(woot) 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, (naughty) 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
Posted by: Brighid45, Saturday, September 3, 2011, 5:35pm; Reply: 147
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.
Posted by: 14638 (Guest), Sunday, September 4, 2011, 7:55pm; Reply: 148
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. :)
Posted by: ruthiegirl, Sunday, September 4, 2011, 8:01pm; Reply: 149
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?
Posted by: purlgirl, Monday, July 30, 2012, 1:59am; Reply: 150
I must tell you right off the top I haven't read this thread  :B

Just want to share what I found at Whole Foods this week ( 7-29-12)  
Chocolate sweetened with stevia

"Lily's Dark chocolate; 55% cacoa, all natural, non GMO"

Taste good and no guilt  :D
Posted by: C_Sharp, Monday, July 30, 2012, 7:28am; Reply: 151
Ingredients in "original" version:

Quoted Text
Unsweetened chocolate, inulin, dextrin (from non-GMO corn), erythritol, cocoa butter, milkfat, soy lecithin, natural flavors, stevia extract, natural vanilla.
Posted by: ruthiegirl, Monday, July 30, 2012, 3:40pm; Reply: 152
Those sugar alcohols (such as erythritol) cause me horrible GI distress. I'm better off consuming the sugar!  I eat unsweetened baking chocolate when I eat chocolate at all.
Posted by: Victoria, Monday, July 30, 2012, 6:33pm; Reply: 153
It could be more safe and predictable to melt unsweetened chocolate and add whatever sweetener we use, then let it set up again.  Have people here done this method?
Posted by: ruthiegirl, Monday, July 30, 2012, 11:04pm; Reply: 154
Yup, I've done that. I've also eaten the unsweetened chocolate plain when I REALLY wanted chocolate and felt lazy.
Posted by: Serenity, Monday, July 30, 2012, 11:19pm; Reply: 155
I am not sure if this brand is available where you are but this is the most amazing chocolate!!!  http://www.lovingearth.net/product-groups/1/raw-chocolate-bars
They are not cheap but they are full of organic "super foods" like raw cocoa, sour cherries, agave, goji, maca...  and they are fair trade  :)
Posted by: Victoria, Monday, July 30, 2012, 11:55pm; Reply: 156
Quoted from Serenity
I am not sure if this brand is available where you are but this is the most amazing chocolate!!!  http://www.lovingearth.net/product-groups/1/raw-chocolate-bars
They are not cheap but they are full of organic "super foods" like raw cocoa, sour cherries, agave, goji, maca...  and they are fair trade  :)


I checked out the Dark Chocolate one and it looks awesome!  :)
Posted by: marjorie, Saturday, August 4, 2012, 3:19am; Reply: 157
Quoted from Beachgirl
As on O+ & newly discovered Hunter, I was over the moon to find out that chocolate is a Superfood!!!!  (clap)(dance)(clap)(woot) 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, (naughty) 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



YAH!!!!!!!!!!! Thanks for sharing:) I am going to get some tomorrow.
Posted by: Drea, Saturday, August 4, 2012, 1:13pm; Reply: 158
Quoted from Victoria
It could be more safe and predictable to melt unsweetened chocolate and add whatever sweetener we use, then let it set up again.  Have people here done this method?


I have; I add agave (or date sugar) to melted chocolate (sometimes I melt it in the microwave, and sometimes I'll melt it in a double boiler), and often some compliant nuts, then let it set up again and keep it in the freezer.
Posted by: Victoria, Saturday, August 4, 2012, 6:47pm; Reply: 159
Quoted from Drea


I have; I add agave (or date sugar) to melted chocolate (sometimes I melt it in the microwave, and sometimes I'll melt it in a double boiler), and often some compliant nuts, then let it set up again and keep it in the freezer.


Sounds great, Drea, and also a lot cheaper than the chocolate we can buy that is sweetened with agave.
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