Let's Talk Pro-Chocolate: Real Kinds We Like, How We Eat/Use Them

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Replies

  • Sinisterbarbie1
    Sinisterbarbie1 Posts: 711 Member
    I had a meeting with a nutritionist today to ensure that I am eating correctly to maintain bone density given my history with chemo/early menopause/shrinking and now being slightly underweight (she is working on that too —this sort of makes me feel ridiculous after weight loss that I can’t gain/sustain weight when I know full well how to do it…. But that is another issue).
    She recommended a calcium and vitamin D supplement called Adora that comes in the form of individually wrapped dark or milk chocolates. It is made by a chocolatier and available at Whole Foods, Wegmans and other better grocery chains as well as online. I bought some of the dark chocolate and they are similar to the dove candies, Really pretty good. I am supposed to have 2-3 a day (ideally not all at once) to get 1200 mg of calcium.
  • springlering62
    springlering62 Posts: 6,611 Member
    @Sinisterbarbie1 I can get behind Vitamin Chocolate. This product has my full endorsement. 😂
  • SafariGalNYC
    SafariGalNYC Posts: 451 Member
    One of my fav chocolate bars .. and now they do a set of their 3 darkest. I usually end up leaving Whole Foods with a few of these. 🤎

    ozhmeh5d3sn5.jpeg
  • no1racefan2
    no1racefan2 Posts: 26 Member
    edited May 5
    Oh look, my new favorite thread! I LOVE chocolate in all forms..... my favorite chocolate bar is z1a0bc4uloe1.png

    I like the salty flavor best, but they're all good. It's expensive though, and hard to find locally, so it's an occasional splurge. Second favorite is Endangered Species brand.

    Lately I've been buying dark chocolate covered almonds--I justify it by getting that tiny little source of protein, lol. DH likes dark chocolate covered coffee beans.

    I'm pretty good at rationing my chocolate (most of the time) but DH on the other hand is a chocolate monster. Any chocolate in the house, including my chocolate chip stash for baking, is not safe....
  • sarabushby
    sarabushby Posts: 782 Member
    Omg yes, have you had the Forest Feast salted dark chocolate roasted almonds? They are so so good!
    Dangerous though… too easy to scoff uncontrollably in a moment of weakness.
  • ddsb1111
    ddsb1111 Posts: 328 Member
    edited May 5
    Chocolate Truffles. Fun to make and eat- this is totally my jam. Just top with your favorite extras. I have a HARD time buying chocolates now.

    npsnxziy5qku.jpeg

    Yield: About 1½ cups ganache, or 24 truffles
    ⅞cup heavy cream
    8ounces good quality bittersweet chocolate, chopped
    Unsweetened cocoa powder as needed
    Be sure to chill for a least an hour

    Step 1
    Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
    Step 2
    Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
    Step 3
    If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners’ sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days
  • PAPYRUS3
    PAPYRUS3 Posts: 12,996 Member
    no1racefan2 wrote: »
    Oh look, my new favorite thread! I LOVE chocolate in all forms..... my favorite chocolate bar is z1a0bc4uloe1.png

    I like the salty flavor best, but they're all good. It's expensive though, and hard to find locally, so it's an occasional splurge. Second favorite is Endangered Species brand.

    Lately I've been buying dark chocolate covered almonds--I justify it by getting that tiny little source of protein, lol. DH likes dark chocolate covered coffee beans.

    I'm pretty good at rationing my chocolate (most of the time) but DH on the other hand is a chocolate monster. Any chocolate in the house, including my chocolate chip stash for baking, is not safe....

    I just saw this in the store today - They only had Hazelnut Dark Chocolate and the Salty Dark. I was tempted, but it was $8...however, now with your indorsement....I just might have to get one☺️ (I'm easily persuaded when it comes to dark chocolate though lol!)
  • AnnPT77
    AnnPT77 Posts: 29,626 Member
    ddsb1111 wrote: »
    Chocolate Truffles. Fun to make and eat- this is totally my jam. Just top with your favorite extras. I have a HARD time buying chocolates now.

    npsnxziy5qku.jpeg

    Yield: About 1½ cups ganache, or 24 truffles
    ⅞cup heavy cream
    8ounces good quality bittersweet chocolate, chopped
    Unsweetened cocoa powder as needed
    Be sure to chill for a least an hour

    Step 1
    Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
    Step 2
    Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
    Step 3
    If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners’ sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days

    I experimented with whipping my ganache (electric mixer) before chilling, enough to lighten up, not enough to turn the cream into butter (if that's even possible?). I liked the results a lot - made them that way every time, afterward. YMMV.
  • ddsb1111
    ddsb1111 Posts: 328 Member
    AnnPT77 wrote: »
    ddsb1111 wrote: »
    Chocolate Truffles. Fun to make and eat- this is totally my jam. Just top with your favorite extras. I have a HARD time buying chocolates now.

    npsnxziy5qku.jpeg

    Yield: About 1½ cups ganache, or 24 truffles
    ⅞cup heavy cream
    8ounces good quality bittersweet chocolate, chopped
    Unsweetened cocoa powder as needed
    Be sure to chill for a least an hour

    Step 1
    Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
    Step 2
    Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
    Step 3
    If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners’ sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days

    I experimented with whipping my ganache (electric mixer) before chilling, enough to lighten up, not enough to turn the cream into butter (if that's even possible?). I liked the results a lot - made them that way every time, afterward. YMMV.

    I’ll check back with pics when I try, can’t believe I never thought of this.
  • AnnPT77
    AnnPT77 Posts: 29,626 Member
    It's only slightly chocolate, but hey, it's my thread ;).

    I made a whole bunch of homemade banana chocolate chip cookies for a Spring clean/open house event at my rowing club yesterday. I gave some cookies to my 80 y/o neighbor Bob (who does lots of things for me, including snow-blowing my huge driveway often in Winter), dropped off some to another rowing buddy post-event (she couldn't be at the boathouse because movers coming). There were still a few left, even though I don't think they were terrible (to say the least, if I may be so bold).

    So I made myself an ice cream sandwich, with some vanilla bean ice cream. 😋

    4gnonimwhj2c.jpg

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