What's happening to our Chocolate...

[Guest guest]

Nothing exciting to tell, lolol. I mostly just throw them into kefir for a smoothie. It comes in little "nubs" I think they call it. It's pretty bitter on it's own, but tastes wonderful blended up with kefir and stevia. I haven't ventured beyond that. I'll google and see if there are any interesting recipes out there, but it'll probably be hard to find recipes that don't use sugar.

 

I know you can order the raw chocolate online-Barbara and I were looking at it a while back. In fact, Barbara may have more ideas on what to do with raw chocolate. I don't know what you are doing with it, Barbara?Cyndi

 

In a message dated 5/17/2007 7:23:10 A.M. Pacific Daylight Time, cbrowne writes:

Wwwwwhat? You can buy raw chocolate at Whole Foods and add your own stevia? Oh, my...I had no idea!!! I love chocolate but hate that crap they sweeten the SF versions with. Cyndi...how do you do it? Does it come in chucnks or bars, and do you melt it, add the stevia and reform it? 'Fess up, girlfriend! Tell us your secrets. You've been holding out on us, LOL!!!--Cee--

 

See what's free at AOL.com.

[Guest guest]

Well....nothing, really. I got a pound of organic cacao nibs two weeks ago, but I was absorbed in my phone problems or rather no phone service and did absolutely nothing about it. I got the phone back just last Tuesday.

 

The day I got the cocoa nibs I was nibbling on them and that was the end of it.

 

But last Sunday I baked the Hunza bread for the third time using millet flour this time. The two flours do not make much difference in taste but I still prefer the buckwheat flour. It gives the bread better consistency in mixing the raw batter and after it is baked. I really like that bread

 

Barbara

 

 

 

 

I know you can order the raw chocolate online-Barbara and I were looking at it a while back. In fact, Barbara may have more ideas on what to do with raw chocolate. I don't know what you are doing with it, Barbara?Cyndi