Re: 62 more years of baker's chocolate?

[Guest guest]

Re: Terence wrote:

> But I eat only pure bakers's chocolate, or pure

> cococoa powder hot chocolate. No added refined sugar. If you like dark

> chocolate, it comes no darker than baker's!

Terence: Isn't the dark chocolate sweetened? Pure chocolate without

sweetener is bitter. I make my own chocolate with cocoa (unsweetened),

sucralose, water, and some Brewer's Yeast thrown in, Warm a bit and ladle

over a small amt of fat free, sugar free ice cream for a CR hot fudge

sundae!

Yes " dark chocolate " has lots of sugar, but " baker's chocolate " found in the

baking section of many grocery stores has no sugar at all. Hershey's is pure

chocolate, some other brands a mix of chocolate and cocoa. Either way you get

the most anti oxidants of any food except clove oil, as I understand it.

Never been hooked on clove oil, but after several decades of zero chocolate, am

enjoying baker's chocolate straight, or with a few raisins, almonds, or

strawberries. Not used to sweet tastes, so straight chocolate does not taste

particularly bitter to me. And the pure cocoa powder makes a great hot drink.

A bit of lecithin added is great.

Also, try hot drink made of KAL's super tasty brewer's yeast. Yum!

Thanks, I will have to try adding some brewer's yeast to hot melted chocolate,

maybe pour it over some fresh strawberries, frozen blueberries and unsweetened

coconut shreds, with orange slices, banana slices, and some of our frozen

cherries from last summer. Man, this 120 years is going to fly by!

Terry

ps check out the " chocolate " websites on any search engine for the details

about orac counts, difference between chocs, processing. Mars makes a type

purportedly retaining more oracs than others, but I don't think you can buy it

straight anywhere. They put it on m & m's or something, I believe.

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