Posted on 04/03/2025 8:05:27 PM PDT by Red Badger
RAW Chocolate Ping!..........................
That's what sugar is for.
You will just wind up with Bitter-Sweet chocolate............
Not from my experience. :)
For that reason (bitter taste), I usually prefer milk chocolate. I know we’re told dark chocolate is ‘better’, but everyone has their own reactions and preferences to flavors.
Sees Candy has some good selections. Price has gone up in last 2 years. Big Sugar (brown, tan and white) strikes again!
**Not About Chocolate. However...
Same thing again, with certain commonplace fish products.
We are told that albacore is ‘better’ than plain old canned, processed tuna, but I don’t think so.
The albacore I’ve had is sort of flat in flavor - if one is making a tuna sandwich or salad. If you are cooking with it, say, adding tuna to a pot of wild rice with green onions and curry powder, the milder flavors of the albacore are probably the best choice to embrace all the neighboring flavors and spices without becoming too salty.
20+ years ago, I had a raw foodie friend who introduced me to raw cacao nibs. She put a spoonful in my hand and said try these… I spit them out. Yuck. A few years later, when chronic ill health caused me to rethink everything food, I tried them again, this time adding a tablespoon of raw nibs to fresh blueberries and a 1/4 cup of ricotta cheese. Oh wow. As good as ice cream! I now add them to cottage cheese, Icelandic yogurt with strawberries or blueberries, green avocado smoothies (add a little liquid Stevia and it tastes like chocolate milkshake), and of course, vanilla or coffee ice cream.
True. Personal tastes vary significantly.
I preferred dark chocolate and black licorice even as a child.
I also drank coffee and preferred spicy foods at a very young age.
Still do.
You were ‘allowed’ to drink coffee at a young age?
Lucky you. Me and my sisters were taught how to make coffee for parents and grandparents, but not permitted to drink any until around 10 years of age. Me, being the Boy, I also had to empty my Grandad’s ashtrays and clean his smoking pipes when he would visit.
Try and find white chocolate made with cocoa butter. In my area, I certainly can't without going to a specialty confectioner's shop.
It's all crap fats now. e.g., palm oil.
Interesting piece.
"raw cacao nibs"
I have never much cared for chocolate, but I really dislike dark chocolate.
“Even the dark chocolate, while much more bitter than milk chocolate”. The Mrs. likes dark chocolate, me, gotta be milk chocolate.
White Chocolate privilege?
-PJ
albacore is the chicken breast of fish..........
Lol!
More cocoa, hardly any refined sugar added, if any
True.
Yes, that can be a problem with certain brands. I have never had that problem with Navitas brand that I find at my Sprouts Market. I think they have that brand at Whole Foods also, but I don't usually shop there. Sprouts used to carry a brand (name I can't recall) in a large glass jar that was really good and no hulls, but lately I haven't been able to find it. I just ordered a two pound package from Amazon called Terra Foods. I opened the first package and there was a large hull sitting right on top, so I will have to be really careful with these... I usually only use a tablespoon or two at a time, so I spread them out in my hand to make sure there are no tooth-breaking bits.
Now if you really want something tasty, get the cacao nibs that have been toasted/roasted. OMG, they are so good on anything, but they are not "raw food," so like dry roasted nuts, they snap and crumble easier than the raw ones and have a fuller chocolate taste, more like bittersweet chocolate chips. The nibs are also a source of "good" fat.
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