Last time I checked (which admittedly was awhile ago) the Ghiradelli 
dark chocolate was non-dairy, yes-cocoa butter, and very very good.  You 
might look at them, the 60+ percent cacao version (I think they're 60% 
and 72%).  Here in the Northeast US, they're sold in most of our 
regular-old Grocery stores.



On 11/26/2011 23:42, Beth Kevles wrote:
> On Sat, Nov 26, 2011 at 11:41 PM, Beth Kevles<[log in to unmask]>  wrote:
>
>> We use Trader Joe dark chocolate chips for cooking with chocolate. They're
>> tasty and kosher parve. I've melted them into chocolate cups (for filling
>> with sorbet), cookies, s'mores, and more. If you don't have a TJ's near
>> you, maybe someone you know would be willing to ship some along.
>>
>> --Beth Kevles
>>    Eating without Casein webmaster
>>    http://web.mit.edu/kevles/www/nomilk.html
>>
>>
>> On Sat, Nov 26, 2011 at 11:00 PM, NO-MILK automatic digest system<
>> [log in to unmask]>  wrote:
>>
>>> There is 1 message totaling 43 lines in this issue.
>>>
>>> Topics of the day:
>>>
>>>   1. Dark chocolates
>>>
>>> ---------=-=-=-=-=-=-=- IMPORTANT NOTICE -=-=-=-=-=-=-----------
>>> Please trim down the amount of material you quote to the minimum
>>> necessary to convey context.
>>>
>>> ----------------------------------------------------------------------
>>>
>>> Date:    Sat, 26 Nov 2011 10:34:51 -0500
>>> From:    Jon Lewis<[log in to unmask]>
>>> Subject: Dark chocolates
>>>
>>> I was recently in a kosher foods store and picked up a bunch of bars of
>>> parve dark chocolate for "baking".  I wasn't paying attention to the label
>>> except for checking for the parve marking and no warnings about possible
>>> dairy contamination...but it turns out, these bars use hydrogenated oils
>>> instead of cocoa butter.  The result is, eating them is like eating
>>> chocolate flavored crisco.  They coat your mouth/teeth, and stick with you
>>> for a long time.
>>>
>>> So...I have 2 questions.  First, has anyone tried mixing hydrogenated oil
>>> chocolate with cocoa butter chocolate (to dillute the hydrogenated oil),
>>> and does that work?  i.e. if I cut the hydrogenated oil chocolate with
>>> cocoa butter chocolate say 1:1 or 1:2, will that noticeably reduce the
>>> mouth coating effect of the hydrogenated oil?
>>>
>>> Second, can anyone share a source for reasonably priced dairy-free dark
>>> chocolate bars?
>>>
>>> I've recently made a few batches of dark chocolate peanut butter cups.
>>> First attempt was using melted down Enjoy Life mega chunks.  They worked,
>>> but following instructions I found online, I was unable to get the
>>> chocolate to temper...so they had a dull appearance and tended to start
>>> melting in my fingers as I peeled away the paper baking cups.  Then I made
>>> a batch using one of these Paskesz parve bars, and found that hydrogenated
>>> oil chocolate doesn't require tempering, melts at higher temperature than
>>> regular dark chocolate, and begins to solidify above the tempering
>>> temperature for regular dark chocolate.  They turned out nice looking, and
>>> don't melt in my fingers...but I'm not happy with the texture of the
>>> chocolate / the way it sticks to my mouth.
>>>
>>> ----------------------------------------------------------------------
>>>   Jon Lewis, MCP :)           |  I route
>>>   Senior Network Engineer     |  therefore you are
>>>   Atlantic Net                |
>>> _________ http://www.lewis.org/~jlewis/pgp for PGP public key_________
>>>
>>> ------------------------------
>>>
>>> End of NO-MILK Digest - 17 Jul 2011 to 26 Nov 2011 (#2011-14)
>>> *************************************************************
>>>
>>