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Dark Chocolate vs Unsweetened Baking Chocolate

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  • Dark Chocolate vs Unsweetened Baking Chocolate

    I've been on a chocolate kick the past week or so, eating a serving every day of unsweetened baking chocolate. From my understanding, eating dark chocolate in moderation has some health benefits. Does baking chocolate have any? I looked at the ingredients and it only lists chocolate, not dark chocolate.
    I'm retraining and strengthening my taste buds, one primal meal at a time.

  • #2
    Dark chocolate is coco with a small amount of sugar and maybe other ingredients. That baking chocolate... Is just pure dark chocolate. Their the same coco, just one has sugar, the other doesn't.
    "All of God's creatures have a natural habitat... my dinner plate." -Me

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    • #3
      i bought some 85% dark chocolate and i thought it was horrible. i just dont see the appeal at all
      Primal Chaos
      37yo 6'5"
      6-19-2011 393lbs 60" waist
      current 338lbs 49" waist
      goal 240lbs 35" waist

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      • #4
        Originally posted by joelwlcx View Post
        Dark chocolate is coco with a small amount of sugar and maybe other ingredients. That baking chocolate... Is just pure dark chocolate. Their the same coco, just one has sugar, the other doesn't.
        Oh, that clears it up for me. Thanks!
        I'm retraining and strengthening my taste buds, one primal meal at a time.

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        • #5
          Originally posted by Mike Gager View Post
          i bought some 85% dark chocolate and i thought it was horrible. i just dont see the appeal at all
          Yeah, it's certainly does have the sweetness of milk chocolate. But for primal purposes, I mix melted unsweetened baking chocolate with coconut oil, unsweetened coconut flakes, and xylitol (not exactly primal, but it's good for people like me prone to cavities). Spoon the mixture into a tray for mini ice cubes, freeze for a few minutes, and out pops yummy goodness.
          I'm retraining and strengthening my taste buds, one primal meal at a time.

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          • #6
            Haha, I've been eating unsweetened chocolate lately and I definitely get funny looks for it. Great way to satisfy a chocolate craving without succumbing to my lifelong struggle with sugar addiction.

            So yes, unsweetened is "dark" chocolate; it's as dark as you can get! There's no reason removing the sugar would have a negative effect...it's the exact opposite.

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            • #7
              I use to eat a whole block of 85% dark cooking chocolate in one sitting..mmm...
              My primal journal
              25yo female, height 5'7"
              goal weight: 60kg / 155lb
              goal fat%: 20%

              current weight: 70kg / 154lb

              “The fact that a great many people believe something is no guarantee of its truth.”
              ― W. Somerset Maugham

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              • #8
                Originally posted by Mike Gager View Post
                i bought some 85% dark chocolate and i thought it was horrible. i just dont see the appeal at all
                It's an acquired taste for sure. Start lower (around 60 or 70) and build up. I think 99% is pretty good, but hubby thinks it's vile.
                --Trish (Bork)
                TROPICAL TRADITIONS REFERRAL # 7625207
                http://pregnantdiabetic.blogspot.com
                FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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                • #9
                  100 is where its at people
                  Optimum Health powered by Actualized Self-Knowledge.

                  Predator not Prey
                  Paleo Ketogenic Lifestyle

                  CW 315 | SW 506
                  Current Jeans 46 | Starting Jeans 66


                  Contact me: quelsen@gmail.com

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                  • #10
                    Originally posted by quelsen View Post
                    100 is where its at people
                    If its good chocolate 100% is good. For baby steps, Dagoba makes an 87%.

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                    • #11
                      I make my own. I melt down unsweetened baking chocolate in the microwave with a little butter at a low temperature, then mix in stevia, pour it onto wax paper and leave it in the fridge. Bam, chocolate chunks. You could make that into chocolate bars, too.

                      I make chocolate syrup as well. All it is is one part water, one part cocoa powder. Whisk together, simmer on the stove til thick while whisking the whole time, then add more stevia. Done. It goes great on this homemade cheesecake ice cream I'm eating right now.
                      Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                      • #12
                        I love it when you've been primal for a while, the high percentage chocolate tastes like milk chocolate, in terms of sweetness.

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                        • #13
                          Scharffen Berger 99%. It's the awesome. Look for it in the baking aisle.

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                          • #14
                            Awesome, can't wait to try this! Are you a chef? I've tried some of your recipes and have loved them!

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                            • #15
                              Oh thank you! I'm glad you've liked them.

                              I'm not a professional chef... self teaching. But, I could kiss you just for asking! You just totally made my day.

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