Chocolate - What does Cyndi Recommend?

[Chelsea (Thermie Groupie)]

I am a chocolate lover and am trying to replace my evening pleasure (a couple of squares of Cadbury's when the kids are in bed) with something that is a little better for me.  Cyndi O'Meara talks about chocolate on her website, but doesn't go into detail.  I'm saving for her books, but in the meantime I'm just wondering what type of chocolate she recommends?  I bought Green&Black's organic 85% cocoa this week with my groceries - but haven't got past the first square because of the bitter taste.

[I Love Bimby!]

Cyndi pretty much recommends a good quality, dark, high cocoa %, organic chocolate. So you're on the right track.  There's another brand that they stock at the health food shop here (couldn't tell you the name as there is non left  )  which is an organic chocolate.  Sometimes something like a peppermint one which covers the bitterness. 

[Chelsea (Thermie Groupie)]

Cyndi pretty much recommends a good quality, dark, high cocoa %, organic chocolate. So you're on the right track.  There's another brand that they stock at the health food shop here (couldn't tell you the name as there is non left  )  which is an organic chocolate.  Sometimes something like a peppermint one which covers the bitterness. 

Thanks ILB!  I will try to find a flavoured chocolate this time and perhaps with a little less cocoa content.  Am still recoving from the plain one!
Chelsea 

[brazen20au]

perhaps use it to make hot chocolate? just add some extra sugar

[JaneeZee]

I don't know about you Chelsea but I absolutely LOVE the Green & Blacks Organic chocolate with the orange & spices.  It is sinfully delicious.

Otherwise try buying organic cocoa & make the chocolate alternative recipe - Pg 106 of Vegetarian cookbook (Aus).  It's delicious & you don't feel quite so naughty eating it.  Plus, being rich you can't eat much of it!!

[Chelsea (Thermie Groupie)]

perhaps use it to make hot chocolate? just add some extra sugar

That's a good idea Karen - I was wondering what to do with it! 


Thanks Jane - I like Green & Blacks as they are a fair trade brand.  I will definitely check out the orange variety.

Chelsea 

[brazen20au]

i doubt it's on cyndi's plan though 

[Chelsea (Thermie Groupie)]

i doubt it's on cyndi's plan though 

Probably not  .  I don't think I would survive Cyndi's plan, although it would be very good for me.  I've just been checking out the olive oil lemon tart on Tenina's blog - looks like a plan for tomorrow (with some hot chocolate).
Chelsea 

[Thermomixer]

I am a chocolate lover and am trying to replace my evening pleasure (a couple of squares of Cadbury's when the kids are in bed) with something that is a little better for me.  Cyndi O'Meara talks about chocolate on her website, but doesn't go into detail.  I'm saving for her books, but in the meantime I'm just wondering what type of chocolate she recommends?  I bought Green&Black's organic 85% cocoa this week with my groceries - but haven't got past the first square because of the bitter taste.

The 85% is definitely best for cooking - 70% is strong enough for eating, better even with just 60%.

I love the 70% and love it being bitter.  Makes me sneeze when I eat it, but love it.

[quirkycooking]

I absolutely love dark chocolate, and was buying 70% cocoa chocolate sweetened with Rapadura, but after talking to Cyndi, decided that I shouldn't be eating soy lecithin.  (This is why: http://www.westonaprice.org/soy/lecithin.html)  Of course, soy lecithin is in just about every chocolate there is - I haven't seen any without it.  So I tweaked a recipe in 'Nourishing Traditions' for making your own carob buds, and now I can make my own dark chocolate!!!  I can't have dairy, so it's dairy-free, and I use Rapadura for sweetening it.  The recipe is here if you'd like to try it: http://quirkycooking.blogspot.com/2009/07/make-your-own-chocolate.html.  Next time I make it, I'm going to grind up some orange peel with the Rapadura (I love orange chocolate!) for half the batch, and roast some almonds to add to the other half.  Let me know if you come up with some good variations!

[Chelsea (Thermie Groupie)]

I tweaked a recipe in 'Nourishing Traditions' for making your own carob buds, and now I can make my own dark chocolate!!!  I can't have dairy, so it's dairy-free, and I use Rapadura for sweetening it.  The recipe is here if you'd like to try it: http://quirkycooking.blogspot.com/2009/07/make-your-own-chocolate.html.  Next time I make it, I'm going to grind up some orange peel with the Rapadura (I love orange chocolate!) for half the batch, and roast some almonds to add to the other half.  Let me know if you come up with some good variations!

This sounds very yummy.  I will certainly check it out.  Thanks!
Chelsea 

[Thermomixer]

...  Of course, soy lecithin is in just about every chocolate there is - I haven't seen any without it. 

Hi Jo.

I have eaten some soy lecithin free chocolates, but just by default.

The Amadei chocolate is among the best (insert expensive) in the world.  We tried to visit their factory near Pisa, but it is closed to the public.

A link to their first lecithin free chocolate http://www.chocolatetradingco.com/moreinfo.asp?ID=505 and a link to some other lecithin free chockies http://www.chocolatetradingco.com/browsecategory.asp?ID=54

Haven't tried finding any here, but for those desperate, they are available.

[quirkycooking]

...  Of course, soy lecithin is in just about every chocolate there is - I haven't seen any without it. 

Hi Jo.

I have eaten some soy lecithin free chocolates, but just by default.

The Amadei chocolate is among the best (insert expensive) in the world.  We tried to visit their factory near Pisa, but it is closed to the public.

A link to their first lecithin free chocolate http://www.chocolatetradingco.com/moreinfo.asp?ID=505 and a link to some other lecithin free chockies http://www.chocolatetradingco.com/browsecategory.asp?ID=54

Haven't tried finding any here, but for those desperate, they are available.

Thanks, I'll have a look... although if it's expensive, I'll probably just keep making my own! 

[Chelsea (Thermie Groupie)]

The recipe is here if you'd like to try it: http://quirkycooking.blogspot.com/2009/07/make-your-own-chocolate.html. 
 

I really like your blog Jo.  It has some great looking recipes that I will be trying out very soon.
Chelsea 

[Nay-nay]

I also love the dark chocky! I get the Lindt 70%. You can work yourself up to it by starting at a 55% and over a Little time end up eatting 80% and actually enjoy it. I think it's a bit like wine if you like a little glass often you don't drink the sweet stuff forever but over time end up really enjoying the more robust wines.  Also with the chocky I have found I'm quite satisfied at 1 square insted of wanting the whole block.