Chocolate variety please

(Duncan Kerridge) #21

Don’t. It’s foul. If you want to go to 99% get the 100% Montezumas.

(Running from stupidity) #22

Well, that’s that, then - can’t get that here at all.

Also, Cha says the 90 percent is at the very edge of her tolerance anyway :slight_smile:

#23

What he said. The texture is horrid too.

(Dena ) #24

Lily’s chocolate is great, also I have bought ChocZero off Amazon that is pretty darn good too!

(Dena ) #25

And the Lily’s Crisp… the bomb with a dab of PB😋

(Kay) #26

I love the montezumas with orange and gerianium as well as Lindt 90 or Godiva 90. The montezumas 100 is just a bit too bitter for me

(squirrel-kissing paper tamer) #27

Me too and the bitterness keeps you from eating too much. I lick it and dip it in a splenda packet. I also have two ounces 3-4 times a week.

(Dan VanDeRiet) #28

I like the 90% Lindt or Ghirardelli. Once in a while I get the 100% (have to eat it with a little whipped cream)—mainly so the 90% tastes sweet in comparison :slightly_smiling_face:

(Cynthia Anderson) #29

The antioxidant properties are present at 70 percent or higher.
Alkalized chocolate has no antioxidants left. Heat destroys the antioxidants

(Carl Keller) #30

Tried some Moser Roth 85% from Aldi tonight A square with a half dozen almonds was better than I expected. I thought it would be too bitter but it has just a hint of sweetness to it… just enough that I felt like I was getting away with something. :stuck_out_tongue:

(Running from stupidity) #31

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(You've tried everything else; why not try bacon?) #32

But if you are in ketosis, you are making your own endogenous antioxidants—no need for them in food anymore!

(The amazing autoimmune 🦄) #33

Lots of good minerals in chocolate. I think that is a reason why women crave chocolate at certain times. Even now with no sugar I crave it.