A question about chocolate

#1

Lately I am trying to make an effort to not eat anything processed and not eat any kind of artificial sugar. I do like Lily’s chocolate chips but in order to avoid the stevia, am I better to eat just plain dark chocolate bars with no type of added sugar/sugar replacements?

#2

100% Bakers chocolate would pretty much be your only option if you’re avoiding sweeteners.

(The amazing autoimmune 🦄) #3

Montezumas is great and has no sweeteners.

(Carl Keller) #4

Quite a few people in the forum eat 80% or higher, dark chocolate as a treat. As long as it fits your carb budget, an occasional piece is ok. However, if you find yourself not losing weight, if that’s your goal, it’s one of those things you might need to stop including. Just be careful since chocolate is something that can be addictive to some people.

Here’s a not-so-recent thread that you might find helpful:

(You've tried everything else; why not try bacon?) #5

I have come to really enjoy the taste of Baker’s chocolate. It used to be too bitter; now regular 90% tastes awfully sweet. And besides, I can’t risk a sugar binge.

(KCKO, KCFO 🥥) #6

But Ghirardelli tastes so very much better if you are just eating it plain. Bakers is ok if you are making a fat bomb recipe calling for melted chocolate, but I prefer using cacoa powder to that even. Just like the taste so much better.

(John) #7

This is what I eat, chocolate-wise:

100% cocoa, no sugar or anything else. Just cocoa. Available at Trader Joe’s in the US for under $3 a bar, or via Amazon.

It’s a pure, smooth, chocolate taste with no sweetness at all. Great stuff. Doesn’t take much. A single bar tends to last me about a month.

(The amazing autoimmune 🦄) #8

I love this bar. Have you tried the one with orange oil. :drooling_face:

(Bob M) #9

That’s impressive. I usually eat 80-90 percent. Can’t hack the 100 percent. And if you look at the labels and subtract fiber, you can get very low carb, assuming you don’t eat the whole bar. To me, 85% (easy to find) tastes like dirt, so I don’t feel a need to eat much of it.

Like you, 70% or less tastes way too sweet to me now.

(Full Metal KETO AF) #10

Chocolate is one of those things that I see in the store, read the label and think; I can’t justify using a chunk of my carb allowance eating a couple of squares. I was the same way about nuts in the beginning but I eat a bit now that I am fully in this WOE. I have made a couple of coconut flour cakes with cocoa powder.

(John) #11

My local TJ’s only has the kind with the cacao nibs in it for a little crunch. If they ever stock the orange flavored version, I’ll be all over it.

Cacao/raw cocoa is actually a health food. It gets its bad rep because it is mixed with sugar and turned into candy.

(You've tried everything else; why not try bacon?) #12

It did take a year and a half of keto, at least, before I got there. At this time last year, I was still heating the squares in the microwave, and mixing in HWC and stevia/erythritol to make the chocolate palatable.

(The amazing autoimmune 🦄) #13

We order it direct from the UK it is actually cheaper in price. TJ doesn’t carry it. You can also buy it on Amazon but its pretty expensive. What we do is we order in bulk so the shipping coast is absorbed into the cost of the chocolate bar so it ends up costing about the same.

(roxanna) #14

It’s actually my favorite of the multitude of 100% chocolate I have tried (many VERY pricey).

(Daisy) #15

Can anyone compare the montezuma to the ghirardelli? I’ve grown to love the ghirardelli 100% unsweetened (with a spoonful of nut butter). I don’t have a trader joe’s within (well anywhere around) and it’s over $6 a bar on Amazon. I can get the ghirardelli for $2 something a bar at Walmart. Just curious if anyone has tried both to compare.

(Frank) #16

My new favorite is endangered species 88%. Absolutely an incredible dark chocolate. I’m one of the lucky ones who can have some chocolate every day and it doesn’t affect my maintenance.

(Alex) #17

ill see if i can get my hands on a ghiradelli bar this week and i’ll let you know how it compares to montezumas, if i’m able to!

(Daisy) #18

Thanks!!

(KCKO, KCFO 🥥) #19

I found this info from the companies. of course the serve is not exactly the same but here is what I found.

Montezuma 100% serve 25 grams (1/4 of the bar) Fat 14 grams, 4 grams fiber/total carb 6 gram, protein 3 grams

Ghirardelli 100% serve 15 grams fat 8 grams, 2 grams fiber, total carbs 5, 2 grams protein

Sorry not awake enough to the maths to find out the difference when you convert to the same measure.

Really they are both very good bars, Ghirardelli is more readily available and costs less. Both would work as an occasional treat.

Have you considered making your own fat bombs with coconut oil, 100% cocao powder, and stevia to taste? You can throw in some almonds or macadamia nuts for a really nice treat.

(Bob M) #20

I personally avoid fat bombs. For one thing, I can eat 5+ of them with no problems. Fat is not filling to me. I don’t have the same effect with 80+ % chocolate, which still tastes mainly like dirt to me.