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12:40 am
August 7, 2006
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Could anyone recommend any high protein, low sugar chocolate that might fit into a high protein, low carb diet. I assume that the higher cocoa content bars would fit the bill but what about something less than 90% cocoa.
I’ve tried various bars with suger substitute but have so far not found anything of any real quality and certainly nothing that i could recommend on taste.
Help me fit more chocolate in my diet……
firepants
1:33 am
September 7, 2003
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Hi
Cooking or couverture chocolates generally have less sugar, and some think they taste better therefor.
Also, if you like hot chocolate, you can try using stevia as a sweetener. Stevia is a naturally sweet herb. Just one or two dry leaves is usually enough to sweeten an entire cup of beverage.
Strict diet considerations aside, chocolate may be one of the best ‘sweet’ foods for you. From what I hear, scientists are still discovering properties of cacao that are healthiful, especially for the human psyche. This may be choco-corporate sponsored research, however, so take it with a nib of cocoa.
Kyle
Oh no! My Agustus!
1:43 am
July 26, 2003
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Chocolate is not only good for the mind and attitude, but, in the short run, lowers cholesteral and kind of lubes up the organs. I don’t know the scientific mumbo-jumbo, but that’s the gist of it.
By the way, this is if you eat it in moderation. Also, they don’t know the long term effects. These studies were only done for a couple of weeks.
Have you guys heard of that guy who ate a pound of chocolate a day for most of his life. He is a big name in the chocolate industry, but I don’t know his name… Hah… Anyway, in his seventies or eighties he just stopped eating it and his organs stopped functioning properly. His doctor asked if there has been any changes in his diet, when he told him his story, the doctor simply said, “For God’s sake, eat chocolate!” So now he eats just a quarter pound of chocolate a day… Interesting? Yes.
10:30 am
August 7, 2006
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Thanks guys, anyone out there who is on the Aitkins diet and eating chocolate? Any tips?
With regards to Stevia, the herb, does this come fresh, what does it look like?
firepants
12:22 am
July 31, 2006
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I’ve only just got round to trying Domori Puro, and now I understand why it’s talked about so much. You give this to most people and they won’t think it’s 100% – maybe 80% or 85%, but not 100. It’s the first really palatable 100% chocolate i’ve eaten, surprisingly sweet and with fine flavours that counter the strength. With only one ingredient – cocoa mass – it’s got to be the ultimate health chocolate. This could be what you’re looking for.
Martin Christy
Editor
http://www.seventypercent.com
1:30 am
August 1, 2006
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Not only that, but it doesn’t have the added spices that Cluizel adds to his Noir Infini. To me, that chocolate isn’t as “pure” as Puro. Slitti also makes a 100% that is supposedly unlike unsweetened chocolate: creamy, smooth, and not very strong (comparatively speaking). I have a bar of this, but I haven’t tried it yet. I’m dying to, but at $8 a bar, I am saving it for a special occasion and for a big taste test. So far, I have Noir Infini, Puro, and Gran Cacao 100% for the test.
1:34 am
July 31, 2006
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Rococo (of London) make a 100% bar that I remember being pretty good – easier to eat than the Cluizel Noir Infini. It’s a while since I had that, but I have a bar here to try so will let you know. I’m still knocked out by Puro though.
Martin Christy
Editor
http://www.seventypercent.com
4:10 pm
July 26, 2003
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Does anybody know how good the Scharffen Berger 99% bar is? This is the highest percentage that I can find, but I’m not sure if I want to make the purchase figuring that it only comes in a baking block. I like Lindt’s 85% bar, and that’s rather bitter. Eh, I’m sure I could make some truffles or something with it if I don’t like it.
