Chocolate variety please

#1

Was looking at some dark chocolate today at Walmart and was intrigued by the range of choices. Is 72 percent high enough for just a taste now and then? Or do I have to go up to 80 percent and above? What about sea salt and almonds added? Brands? How often do you eat it? Quantities? Love chocolate but I’m not a chocoholic

#2

I wouldn’t go below 85% personally. Lindt brand is very good - I prefer their 90% to their 85% but if you’re after the antioxidants etc… I believe the 85% is actually better. Something to do with the way the cocoa is processed.

#3

I use 90% Lindt’s, and/or 92% Ghirardelli. Oddly, I find the 92% Ghirardelli to be a little less bitter? … But to me, either works well. And I do like to add a square or two after a meal from time to time. :slight_smile: But sometimes as much as 5 days a week. Haven’t seen any issues with it, and I do like the antioxidants it provides as well as a little chocolate sweetness after some of the spicier meals. … Oddly, I also didn’t eat Chocolate as much before going keto, but it seems to fit in with my meals well now? Who knew? :slight_smile:

(Alex) #4

image
0D39107D-4AFE-45BF-80FE-0591A8B91DA3.jpg1242×2208 430 KB

i buy this stuff at trader joe’s. really tasty!! also has a nice crunch factor from the nibs. try it out if you can get your hands on it! the macros are also a lot more desirable than any other dark chocolate i’ve come across. not very sweet (i think it’s perfect as is, but i also like bitter things) but you could always melt it down with some coconut oil and add stevia, then bring it back to solid form, if it’s a sweet taste you’re after.

(Alex) #5

for what it’s worth, i was eating a serving of this stuff nearly every day when i was starting out with this way of eating, without noticing any negative side effects

(Running from stupidity) #6

FTW

Mind you, I have about two squares a month, so I might not be the best judge…

#7

I like to melt down a block of 90% (Lindt, for example) and mix it with an equal quantity of coconut oil and/or some unsalted butter. I might add a dash of flavour (maybe vanilla extract or drop of peppermint oil) and then reset in ice cube trays for little individual servings. Stretching it out this way softens the flavour of the chocolate and negates some of the bitterness, while actually improving the overall macros (for those who care about that kind of stuff).

(Steaks b4 cakes! 🥩🥂) #8

Brilliant! I was thinking of doing just this actually! I fancy a nice piece of mint dark chocolate…

(PSackmann) #9

Brilliant indeed! I don’t want to add sweetener and hadn’t thought of doing this. Perfect for a pick me up without any of the guilt

(Lazy, Dirty Keto 😝) #10

Lindt is great as others have said. There’s also a brand called Lily’s that uses stevia for sweetness.

(mole person) #11

For any Canadians here I love the 85% Finesse brand sold out of the Metro stores. It’s superior to the Lindt by a long way to my tastes.

(The amazing autoimmune 🦄) #12

Montezumas is from Britain. I order on line because the Trader Joe’s variety only has the 100% black which is good but we like the orange oil added makes it a little smoother.

image
401C9BEF-E511-423B-B3CC-C09D244CC186.jpeg2048×1536 759 KB
image
33DDE8B2-670C-4FD3-A25C-4D79D6F20916.jpeg2048×1536 945 KB

#13

Husband accidentally picked up the 85% Lindt & I didn’t notice until I ate some - the 90% is definitely smoother & less bitter so I’ll have to try some higher :slightly_smiling_face: I actually thought the 85% tasted a bit like carob :confused:

#14

The 92% Ghirardelli actually surprised me, being it seemed smoother and less bitter than the 90% Lindt’s? But either one works really. But for some reason, we seem to find the Lindt’s on sale more often? … They do have 99% too, (Can’t recall, but think it’s the Lindt’s?) but haven’t tried that one yet.

#15

I’ve yet to spot it in the wild but would defo try it. Lindt goes on sale at least once a week here :yum:

(Running from stupidity) #16

Yeah, 99% Lindt exists down here, but haven’t tried it.

(Laurie) #17

I don’t trust myself to buy any (chomp, finished!), and I’m not going to make any (chomp + too much work).

Once in a while I’ll have a square of my boyfriend’s cheap milk chocolate, plain or with almonds. A 100 g bar is divided into 15 squares, 2 g of carbohydrate per square. I prefer dark chocolate, but whatever, he’s buying.

(You've tried everything else; why not try bacon?) #18

I’ve come to enjoy Baker’s unsweetened chocolate. One hundred percent cacao and nothing else. Can’t get any darker than that!

(Running from stupidity) #19

#chocracist

(The amazing autoimmune 🦄) #20

I tried lily’s over the holidays and if you are addicted to sweets don’t. They are that good. If you can handle sweets try the one with coconut :drooling_face:.