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<blockquote data-quote="Spiral" data-source="post: 90930" data-attributes="member: 19371"><p>How are you coping with your need for a chocolate fix? Since I cut the carbs my taste buds have changed and I find a lot of things I used to enjoy are simply too sweet.</p><p></p><p>However, I have discovered proper chocolate <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" /> Green and Black's 70% is wonderful and slightly bitter. Marks and Spencer have this divine 70% Swiss chocolate, they also do wrapped discs of this choclate with only 1.7 carbs per disc. G&B also have an 85% chcolate, whicc I have bought because I felt I owed it too myself to sample it and Lindt even do a 90% choclate, which has a pleasant taste but slightly powdery texture.</p><p></p><p>I'd like you to understand that all this testing has been out of a sense of duty towards my fellow diabetics. I wouldn't want you to put yourselves in harms way. So long as I limit myself to only a couple of squares maximum it does not have an unacceptable impact on my blood sugar readings.</p><p></p><p>I also found a chocolate cake recipe that uses almond flour, butter (or marg), egg and melted chocolate and sweetener and is made in the microwave. I adapted the recipe the second time I made it and used 50% chocolate instead of the 70% as an alternative to the sweetener.</p></blockquote><p></p>
[QUOTE="Spiral, post: 90930, member: 19371"] How are you coping with your need for a chocolate fix? Since I cut the carbs my taste buds have changed and I find a lot of things I used to enjoy are simply too sweet. However, I have discovered proper chocolate :D Green and Black's 70% is wonderful and slightly bitter. Marks and Spencer have this divine 70% Swiss chocolate, they also do wrapped discs of this choclate with only 1.7 carbs per disc. G&B also have an 85% chcolate, whicc I have bought because I felt I owed it too myself to sample it and Lindt even do a 90% choclate, which has a pleasant taste but slightly powdery texture. I'd like you to understand that all this testing has been out of a sense of duty towards my fellow diabetics. I wouldn't want you to put yourselves in harms way. So long as I limit myself to only a couple of squares maximum it does not have an unacceptable impact on my blood sugar readings. I also found a chocolate cake recipe that uses almond flour, butter (or marg), egg and melted chocolate and sweetener and is made in the microwave. I adapted the recipe the second time I made it and used 50% chocolate instead of the 70% as an alternative to the sweetener. [/QUOTE]
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