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Date: | Wed, 11 Jun 2008 23:59:49 +0100 |
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On 10 Jun 2008, at 12:57, william wrote:
> Because of all the stuff in it, locally.
Well, that's an issue with the chocolate *product* not the chocolate.
I prefer to buy 100% cocoa chocolate, but it's very expensive, and not
available organic. In the shop, I'm forced to choose between organic
with soy lecithin (eg G&B, Tesco - although, although soy is a minor
ingredient in both brands) and non-organic without any soy derivatives
(eg Lindt). Usually I go for the organic one on the basis that
there's probably less than the equivalent of one soy bean in each bar.
Of course I have the luxury of not reacting to soy, and I doubt
there's enough soy in the amount of chocolate I eat to poison me...
> So I buy organic raw cacao powder and add coconut oil and (horrors!)
> enough organic dark brown sugar to cut the bitterness.
Have you tried honey? Or won't it set then?
Ashley
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