Dark chocolate?

(Doug) #21

Great point, Mike. Makes me want to try that 99%.

(Vicki Stroud) #22

Cocoa nibs are also really good

(CharleyD) #23

If you don’t have a sugar addiction problem, it shouldn’t hurt. There’s good anti-inflammatory properties in cocoa powder/butter.

I do a square of Lindt or Ghirardelli 85%+ a day after lunch. I don’t even look forward to it, I just use it for medicinal purposes.

(Mike W.) #24

It really opens up when paired with a good bourbon.

(Gabe “No Dogma, Only Science Please!” ) #25

If I do chocolate, I inhale an entire block of 80%. One square is not an option, fat-adapted or not!

(CharleyD) #26

Sounds like you’ve got a pretty sensitive reward center response from the sugar. You may benefit more from abstaining or sticking to the cocoa or cacao powder mixed into stuff. :cold_sweat:

(Duncan Kerridge) #27

Same here, that’s why I stick to the 100%!

(Gabe “No Dogma, Only Science Please!” ) #28

Haha yeah, just not the same – even with stevia!

Maybe I need to make some chocolate fat bombs with erythritol in them!

(Duncan Kerridge) #29

80% is too sweet for me now, even the 100% tastes sweet sometimes. You should nibble at it without any sweetener.

(Mike W.) #30

100% like baking chocolate? I can’t handle that…

#31

Omg, I want to try that with some mascarpone. :crazy_face:

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

In “My Little Chickadee,” W. C. Fields remarks (more or less): "I always carry a large bottle of brandy, in case of snakebite. And just in case, I also carry a large snake . . . " :slight_smile:

(CharleyD) #33

:rofl:

(Mike de la Fuente) #34

I’ve been eating the montezuma 100% dark chocolate, wetting the top of the squares lightly with water and then sprinkling pink Himalayan salt on it. It’s amazing.

(Mark) #35

Mike, tell me about pairing Bourbon with dark chocolate.

(Daisy) #36

I have a friend who is going to pick me up some montezuma next time he’s in Pittsburgh.