November 1, 2011 at 2:33 am #513281
Hi Bron :wave:
I guess it depends on the quality of agave syrup used…. The good quality, organic, extracted without the use of chemicals, higher fructose agave syrups don’t produce the spikes in blood sugar and you use such a tiny minute amount… that if used in moderation… it could be a viable sweetener for some people…
In the recipe that I posted, there’s no way that one person could or should consume the whole amount of raw chocolate produced… everything in moderation and all that… the ingredients are just way too ‘powerful’ in a superfoody sense 😛
So if only consuming 2 or 3 pieces at a time… the amount of sweetener if used… would be negligible.
But for those that don’t want to use a sweetener at all… bee pollen adds a certain ‘sweetness’… and the things such as ginger, dried fruits etc also add sweetness.
I no longer use any sweeteners in my smoothies containing these types of superfoods… so it is possible to get accustomed to no sweeteners.
:tup:November 1, 2011 at 10:15 am #513282
There are people who are low fructose (I do eat raspberries and stone fruit, but that’s about all the fructose I consume. They’re very low fructose fruits) so agave syrup and especially dried fruits are really not something they’d eat 🙂 Especially if you’d have to buy the 500g jar of agave syrup 😉
It isn’t the blood sugar levels that are the issue, it is the fact that the human body isn’t designed to digest fructose 🙂
When I first started eating this way, I did actually eat very tiny amounts of this sort of chocolate to wean myself off it 🙂November 1, 2011 at 10:25 am #513283
Thanks for this thread! I’ve been wondering the same thing lately, how can it be so hard to make your own chocolate. Does it have to be kept in the fridge all the time? I guess that’s the difference between this and the commercial stuff, it has all those other ingredients to help it to keep for long periods of time at room temperature.
If you’re using coconut oil as in the first recipe, then it would probably be quite good for the waistline, as coconut oil is meant to stimulate your metabolism and help with losing weight. I’ve seen it talked about on other forums, the people there were taking a couple of tablespoons a day.November 1, 2011 at 2:45 pm #513284
We’re all different aren’t we…
For all the people that can tolerate a little bit of fructose… please enjoy the recipe that has brought such joy and pleasure to me, my family and my loved ones.
With much love
:hug:November 1, 2011 at 6:23 pm #513285
After becoming curious about the difference between “cocoa powder” and “cacao powder” I found this interesting thread on another forum:
I’ve been buying organic fair trade cocoa powder for the last while and think I’ll just stick with using that.November 1, 2011 at 8:23 pm #513286
SO many things to comment on..
I think with the agave – try to get the raw, unprocessed stuff.. (I have been getting advice to stay away from agave too, but I have also read good stuff about it too, and my body seems fine with it).. They key to this whole recipe (in terms of health) is the RAW componant – so try to find the RAW cacao powder too if you can (the cocoa works fine tho, as far as taste)
So far I haven’t repeated anything exactly twice, it too much fun experimenting, and everything has tasted YUM. I would be interested to try the recipe with honey, but I have heard that it can overpower the end flavour of the chocolate – but then, hey, it might taste BETTER! heh
I haven’t mastered the technique by any means – Im just a beginner having a lot of fun! I haven’t mastered tempering, and my chocolate melts very quickly in my queensland climate… i have been storing it in the freezer constantly – which is fine (nice and cold!)
The recipe I put up initially is TINY – first time I tried it with those measurements.. the next time i doubled it… and last time I did a 4x .. which was probably about right (although my DH nearly ate the lot in one night anyway – moderation with chocolate is impossible if he knows its around …a good reason to try and make the healthy stuff!! ) :laugh:November 1, 2011 at 9:30 pm #513287
This looks awesome!!!! Will have to try it. Thanks for sharing 🙂November 2, 2011 at 12:01 am #513288
For what it is worth I’ll stick in my 2 bits re cocoa pder and cacao pder.
Cacao pder is expensive but you only need a relatively small amount to get fantastic flavour and colour. It does not have the ‘bitter’ bite to it that cocoa has, imo.
The next best thing, imo, is organic cocoa pder, which is much better than ordinary cocoa powder but no where near as good as cacao pder.
Then comes poor old cocoa which we have used for years ‘cos it was all that was available. It just does not come up to scratch in comparison with the previous two pders, imo.November 2, 2011 at 12:05 am #513289
AND I AM UNANIMOUS IN THAT!!!!!!!
And anyone who disagrees with me is just plain old DICKERLESS!!
:woohoo: :laugh: :laugh: :laugh:
PS: I said it, I said it , I said it, and I don’t think the mods will mind just this once.
Will you mods?
Anyhoo blame it all on BlueWren who started it all. :kiss: :kiss: :kiss:November 2, 2011 at 10:11 am #513290
:laugh: 😆 :laugh:November 2, 2011 at 10:55 am #513291
hmmm another recipe I “don’t need” lol
does look good tho 🙂November 2, 2011 at 11:21 am #513292
You are so evil 👿
Here I am thinking if the chocolate isn’t in the house, I don’t hear those voices telling me to eat it and now this comes along. Just what I need for my love of the stuff :hug:
Will be trying the recipe its got to be a lot better than all the trans fat in ordinary chocolate we all love so much :kiss:November 3, 2011 at 11:47 pm #513293
My first batch of TT’s recipe is in the freezer – the spoon sure tasted good!!!November 4, 2011 at 9:26 pm #513294
First batch complete and it is delicious! Nice to think its not full of preservatives. It did come out a bit fudgy though – is there something I missed? i wasnt sure when to put in the vanilla so did this after adding the cacoa. Also, how hot are you meant to get it- I really just melted the coconut oil and kept it on a low heat while I added everything else – is that right? I did 4 times the recipe and it made a block just over 300g (with almonds added).
I’ll definitely do this again and keep trying to improve it – I think it will be a hit for Christmas gifts!November 4, 2011 at 11:38 pm #513295
And now to make things even better, Australia has our own chocolate growers and makers in the Daintree. They only got their webpage up and running yesterday.
see this article also
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