High Quality Chocolate Treat

[Labarum]

Try some high quality dark chocolate.

Lindt Excellence 70% Cocoa Solids is about 30% carb, but take portion of one square - they are thin and about 1 1/4" x 1 1/4"- 10g a square - yes, you can do the arithmetic - 3.3g carbs.

Put a piece less than 1/4" x 1/4" in your mouth at a time - yes, that's about 25 shots. Let it melt slowly. The taste is rich and deep - far better that Atkins or any frankenfood bar.

[Peytonn]

Re: High Quality Chocolate Treat

sounds great.... I'm just not sure I could stop at one piece...

the best frankenchocolate I've discovered is Russell Stover...

[clairebear]

Re: High Quality Chocolate Treat

Labarum - you should work your way up to the 85% Lindt. It is delish!
I also have the 99%. It actually comes with warnings advising that it should be part of a chocolate degustation only. It is pretty hardcore and you really do need to work your way up to it but very satisfying once you get used to it.

[Starmaker]

Re: High Quality Chocolate Treat

NOT FOR INDUCTION

The finest low carb drinking chocolate in the world in my opinion is Schokinag European Drinking Chocolate. Its made with maltitol so moderation is advised. For a once in awhile treat, it simply can't be beat. It comes sealed in foil and canisters as tiny micro choc chips dusted with cocoa powder. Exceptional. I haven't found a product since that meets its high quality.

I ordered mine here in case anyone wants to know.

http://www.worldpantry.com/cgi-bin/n...prrfnbr=194897

[Labarum]

Re: High Quality Chocolate Treat

Can anyone point to a webpage giving the carb and other information on Lindt Chocholate? For some reson it is not on the packaging (at least in UK).

[Elizellen]

Re: High Quality Chocolate Treat

Their website is a little sparse but I found their UK head office details
Lindt & Sprüngli (UK) Ltd.
Stockley Road, West Drayton, Middlesex, UB7 9BG, Great Britain
Phone (+44) 189-544 58 21, Fax (+44) 189-544 20 23
Hope this helps

[not2late]

Re: High Quality Chocolate Treat

Speaking of chocolate, I was a a food fair a few weeks ago and the "all about chocolate booth" had the chocolate beans on display. They look like dark brown, somewhat shrivelled, almonds and they don't smell like chocolate at all. Their aroma is kind of musky and woodsy. Anyhow, to transform those beans into chocolate, you roast and grind them. The resulting powder is the same thing as powdered baking cocoa.

They also had a few ripe chocolate pods on display too. They had a shape similar to a papaya and were bright yellow. The inside was bright yellow and there was a sticky, white substance covering the chocolate beans.

Just thought it was an interesting factoid to share with you all.