The dark chocolate that is 70% and upwards dark chocolate.Benefits are becoming more evident all the time. Good for your heart and arteries, improves cholesterol and circulation as well as good for your skin too!You need 4oz. A day for these benefits to be maximized.Hurry now and get you some!
Yes, yes, yes. Happy days are here again......
I like my chocolate like my women, dark and sweet.
"Although milk chocolate contains flavenoids, it doesn't provide the same benefits as dark chocolate. This is not just due to the lower levels of flavenoids contained in milk chocolate, but to a possible interaction between the flavenoids and the milk in milk chocolate. The milk may bind with the flavenoids, making them unavailable. For the same reason, you shouldn't drink milk when eating dark chocolate if you want to experience health benefits, notes a 2003 "USA Today" article."
The reason I said chocolate chips with 51% was for Dorothy who said she doesn't like dark chocolate. You can put it in to cookies and still love them and they won't have the bitterness of the dark chocolate. I can eat super dark chocolate and love it but not everyone does.
86% of course, is the best- but it doesn't taste good to me- to make it healthy, it has to be low in sugar, and melted in coffee is the only way I like it- Bob, I agree- especially if you cheat, and add toffee or coconut!!!
I happen to be looking at a flourless cake recipe I'll probably be making today. It calls for dark chocolate (my favorite kind since childhood), and strong brewed coffee. The only thing that I think can make it better is drizzling a raspberry coulis over it.
It's about a pound of dark baking chocolate, but it uses eggs and butter for texture. It bakes in a water bath to optimize the texture.
It's dense, moist structure, with a very rich chocolate essence. The texture is somewhere between a slightly aerated chocolate mousse and a heavy NY style cheesecake. This ensures the mouth only has to work for a moment before it melts and coats the tastebuds. If done right, there's no excessive sweetness and there won't even be a grain of sugar interfering with the dense but creamy texture.
SighFi, you're going to have to bring the coconut. The only only coconut I have in my house at the moment is coconut oil (great in scampi).