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Thread: The Chocolate Connoisseur Thread page 6

  1. #51
    sakura_girl's Avatar
    sakura_girl is offline Senior Member
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    Quote Originally Posted by onalark View Post
    Reviving this thread because Trader Joe's has done something wonderful.

    Primal peppermint patties.

    Three ingredients: honey, dark chocolate, mint oil. That's it.

    The center is whipped honey with peppermint oil, and the whole shebang is dipped in unsweetened (I think) dark chocolate. Holy crap, people. Unless these are the TJ's version of a product out there already, I think I may need to buy a crapton before they are inevitably discontinued. They are so. good. peeps.

    Here's a link with a review:
    http://www.candyblog.net/blog/item/t...te_honey_mints
    Dammit. I wish I didn't see this post. D:

  2. #52
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    My brother bought me back a Galler bar from Belgium. Best chocolate I've tasted.

    Lindt 90 goes down nicely as well - that bitter taste along with strong vanilla.

  3. #53
    sakura_girl's Avatar
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    Quote Originally Posted by randallfloyd View Post
    My brother bought me back a Galler bar from Belgium. Best chocolate I've tasted.
    omg, yes. That is one of my absolute favorite brands. You have good taste, my friend

  4. #54
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    The best chocolate I ever had in my life is from Marcolini in Brussels. OMFG it's like heaven. For a long time you could only get it in his store (which, my husband said, is more upscale than any snooty jeweler he's ever visited), but now there is internet ordering, but only delivery to Europe - bummer. he ships in dry ice, apparently and only at certain times of the year. That's a serious chocolatier! I think I have one bar left...I will probably break down in tears when it's gone.
    5' 9" 44 YO F
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    Pre PB SW = 180 (no scale at home, Mom's scale January - 153lbs!)


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  5. #55
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    June, thanks for posting that... I now use this as motivation!
    I've been a bit slack lately and have decided to be strict with my eating this month (none of these 'but it's a wedding!', 'but it's a birthday party' 'but I've been so good this week' excuses!) so I've decided to go to his shop in Brussels if I'm really good with myself and follow pretty much 100% primal this month. Luckily it's just a 3 hour drive for me Also, his cheapest delivery rate is to Luxembourg so that's pretty cool...
    No worries, I'm still allowing myself my 99% Michel Cluizel bar every now and then - delish!

  6. #56
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    I've looked at many dark chocolate bars but they all have sugar. Have you found any that don't?

  7. #57
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    Quote Originally Posted by kmodell View Post
    I've looked at many dark chocolate bars but they all have sugar. Have you found any that don't?
    Baking aisle, unsweetened baking bars.

  8. #58
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    Lucky to live in Toronto where we get SOMA chocolate at the source.

    They're known for microbatching, which is roasting, refining and conching their organic fair trade beans right in their store.

    I always have a few bars of their Arcana stored at home. It's made from beans from Bolivia, Madagascar, Haiti, and Hawaii.

    From their site: "Made with 4 types of flavour grade cacao beans. The cocoa is roasted, refined, and conched without the addition of sugar emulsifiers or flavourings. The wild raw taste of this 100% chocolate may bring about an unexpected change of consciousness."

  9. #59
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    Since this is a recipe forum, does anyone have any Primal recipes for making our own chocolate?
    With Stevia or Erythritol, etc, instead of sugar or honey? Thanks!

  10. #60
    Dr. Bork Bork's Avatar
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    Quote Originally Posted by Rebecca M. View Post
    Since this is a recipe forum, does anyone have any Primal recipes for making our own chocolate?
    With Stevia or Erythritol, etc, instead of sugar or honey? Thanks!
    Basic ingredients: cacao butter, cacao powder, sugar, and oil (coconut would be a good candidate)
    --Trish (Bork)
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