A few weekends ago in Santa Cruz I found a chocolate bar which used
some less-refined variety of sugar.  It had a nice slightly-burnt
taste.  I don't know how much the effects might differ, if any, from a
more refined white sugar.  Unfortuantely I don't remember the brand.

Even better would be making one's own chocolate bars.  Scharfenberger
makes an awesome baking chocolate with no sugar added.  If you like
your chocolate sweetened, I'll bet pureed dates would be very nice and
compliment the chocolate flavor well.  (I'd recommend developing a
taste for baking chocolate though.)

People will tell you that cooking with chocolate is difficult, but if
you use good cookware (even heat distribution is good) and cook on low
heat you'll probably be fine--especially if presentation is not a
major issue.

-j


Before dying, Louise Anderson wrote:
> At 02:30 PM 10/25/2000 EDT, you wrote:
> >Too bad chocolate isn't considered paleo.  From the chart below, it looks
> >like it blows away most other healthy fruits and vegetables in terms of
> >anti-oxidant activity!
>
> Hey, I consider it a mental health food. So, I am not a purist all the time.
> I eat the bittersweet dark kind -has the most antioxidents and very little
> sugar.
> Taste great too. I try not to overindulge.
>
> Louise
> "A life without chocolate is hardly worth living"

--
                    jeremy bornstein <[log in to unmask]>
                                    -*-
   The theory sounded reasonable and, not being one to nitpick about
the
     theoretical details, I shed my clothes on the spot, found a sharp
                    stick and headed to the supermarket.
                     [http://neanderthin.com/dm96.htm]
                                    -*-
                             http://jeremy.org/