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90% cocoa solids dark chocolate
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<blockquote data-quote="Robbity" data-source="post: 2311915" data-attributes="member: 93179"><p>Pre low carbing dark chocolate was one of my very few food type migraine triggers, so I've been very cautious about trying variants once I found a "safe" one I could actually eat!... I started with and have tended to stay with the 85% Lindt. Lower than 85% tends to be slightly too sweet, and 90%+ is far too bitter for me. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite73" alt=":yuck:" title="Yuck :yuck:" loading="lazy" data-shortname=":yuck:" />Sometimes the 85% Lindt bars vary and will taste slightly more bitter than normal and I've even resorted to double checking the packaging to see if I ordered or received the wrong option!</p><p></p><p>Regarding moussey type creations, I'll mix 100% cocoa powder and a bit of erythritol/stevia with full fat thick cream, creme fraiche, Greek yoghurt or my favourite - cream cheese. And if I fancy flavouring such as peppermint or orange essence I might add that too.</p><p></p><p>Something else I've tried was making my own chocolate bar variation with melted dark chocolate and coconut oil, combined with optional sweetener, flavouring etc, and poured into a chocolate bar type silicone mould and left to cool overnight. Similar combinations are used to make fat bombs which seemed to be popular when I first joined the forum.</p><p></p><p>And [USER=530098]@Sarbak[/USER], where I come from "claggy" and it's variants are definitely part of our vocabulary so peanut butter's clagginess getting you all clagged up makes perfect sense to me, too.<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite7" alt=":p" title="Stick Out Tongue :p" loading="lazy" data-shortname=":p" /> Most of the best descriptive words are the old traditional dialect type ones that don't get often used in more mainstream language... IM<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite12" alt="o_O" title="Er... what? o_O" loading="lazy" data-shortname="o_O" />_O<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /></p></blockquote><p></p>
[QUOTE="Robbity, post: 2311915, member: 93179"] Pre low carbing dark chocolate was one of my very few food type migraine triggers, so I've been very cautious about trying variants once I found a "safe" one I could actually eat!... I started with and have tended to stay with the 85% Lindt. Lower than 85% tends to be slightly too sweet, and 90%+ is far too bitter for me. :yuck:Sometimes the 85% Lindt bars vary and will taste slightly more bitter than normal and I've even resorted to double checking the packaging to see if I ordered or received the wrong option! Regarding moussey type creations, I'll mix 100% cocoa powder and a bit of erythritol/stevia with full fat thick cream, creme fraiche, Greek yoghurt or my favourite - cream cheese. And if I fancy flavouring such as peppermint or orange essence I might add that too. Something else I've tried was making my own chocolate bar variation with melted dark chocolate and coconut oil, combined with optional sweetener, flavouring etc, and poured into a chocolate bar type silicone mould and left to cool overnight. Similar combinations are used to make fat bombs which seemed to be popular when I first joined the forum. And [USER=530098]@Sarbak[/USER], where I come from "claggy" and it's variants are definitely part of our vocabulary so peanut butter's clagginess getting you all clagged up makes perfect sense to me, too.:p Most of the best descriptive words are the old traditional dialect type ones that don't get often used in more mainstream language... IMO.o_O:D [/QUOTE]
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