Paleo Diet and Paleolithic Diet Questions & Answers

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I've been making my own chocolate using raw cocoa butter, raw pure chocolate and stevia for a while with OK results but I just discovered this incredible 100% (no sugar being the point here) chocolate from France (not raw) called Pralus 100%. It's just chocolate and cocoa butter and is incredibly mellow and smooth. For those who want to avoid all sugar this is something to check out...though it is still rather strong stuff.

Nix the above...Dante 98% stevia sweetened chocolate is far better than the Pralus. You have to be in the mood for the bitterness of 100% regardless of the brand.

edited Apr 8 2012 at 12:57

asked May 26 2011 at 17:18

Richard N
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is this like 100% coca baking bars? I bought this the other day shop.ghirardelli.com/product-exec/product_id/344/… – ryan May 26 2011 at 20:03

no, infinitely better...most 100% is not palatable – Richard N May 26 2011 at 20:39

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It's like the difference between mass-produced Ikea kitchen cabinets using average materials vs. custom made cabinets using the finest woods made by a true craftsperson. Both cabinets yet very different creatures. From where they source the beans to how they roast them to how they blend it all makes a huge difference in the final product. – Shari Bambino May 26 2011 at 22:11

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In Culinary School we gave Ghirardelli a lot of crap. It's better than Hersheys, yes, but it's not superior chocolate. It's mostly overrated. Guittard and Scharffen Berger are the superior mainstream brands. Richard- Where do you buy this? – Sara May 27 2011 at 0:26

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Nevermind. I'm not paying $10/bar for chocolate. – Sara May 27 2011 at 0:30

show 5 more comments

Medis · Answer 1 · 2012-01-19 22:42:40Z UTC

I like 100%! I come from a binge-eating background and refined sugars set off some switch that makes me ravenous and unhappy. I like the bitter crumbliness of baking chocolate and can quite happily chew on a bit without experiencing addiction.

But the yummiest kind is 85-90 percent. Awwww yeah.

curly16 · Answer 2 · 2012-01-19 21:41:08Z UTC

I can totally eat 100%. I freeze the bar and eat it right out of the freezer. Some times I actually pair it with the non-sorbate prunes from trader joes for a nice treat!

otherwise I too like the 90% godiva bars and even laura secords (sp) from canada 95%. delicious

Priscilla · Answer 3 · 2012-01-19 12:25:15Z UTC

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I have no need to spend a lot of money on fancy chocolate when I get 16 squares for $2.50. My husband thinks I'm a weirdo for eating this straight. But it's SO GOOD. I hope there are some others that agree.

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answered Jan 19 2012 at 12:25

Priscilla
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	I eat this too, often with butter or coconut oil. I used to use some stevia with it, but I ran out and still like the flavor enough to where I forget to get stevia. The only thing I worry about is that there might be trace amounts of soy in it. So far though, I haven't gotten any negative reactions. – August Jan 19 2012 at 17:44
	i love eating this too! people may think im weird, but i love it. – Laura Jan 19 2012 at 18:33
	I've been eating these recently and I love'em more than Ghirardelli's 100% baking chocolate. It's a lot smoother, and slightly less bitter, though the bitterness it has is enjoyable. – raydawg Apr 8 2012 at 23:55

Shrimp · Answer 4 · 2011-08-17 13:05:45Z UTC

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It sometimes happens I wanna chocolate. So I buy 99% cocoa swiss chocolate called Lindt. There's only 1% of sugar which doesn't play a role.

answered Aug 17 2011 at 13:05

Shrimp
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curly16 · Answer 5 · 2011-08-17 12:54:45Z UTC

We live on and love TJ 85% chocolate bars that are near the registers! I love the 90% godiva bars.... i think thats the brand. I find that if you freeze the bar it helps it become more palatable.I also break it up over a bowl of berries and almond butter.... just yummy dessert!

barefeet · Answer 6 · 2011-08-17 11:47:17Z UTC

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Has anyone tried this one? http://www.amazon.com/dp/B003N3WGE4/ref=pe_71020_20843330_pe_vfe_dt6

I've never heard of Pacari and hope someone can tell me if it's worth buying.

answered Aug 17 2011 at 11:47

barefeet
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Harfatum · Answer 7 · 2011-07-30 23:49:19Z UTC

There is a brand called Belcolade that offers 100% chocolate - that and their other high percentage cocoa products have no soy lecithin, which is great for someone like myself who is allergic. However, their distributor in the U.S. is World Wide Chocolate, which repackages chocolate without saying so on their website and ignored my emails inquiring about why.

akman · Answer 8 · 2011-07-30 16:17:51Z UTC

I take 100% baking chocolate, pour coconut oil over it, heat in microwave until melted, pour in a mini-muffin pan and put in freezer. When frozen they pop right out. Keep in baggie in freezer. Eat 2 or 3 a day. Sometimes I add Stevia, sometimes coconut flakes, sometimes butter. mmmmm mmmmm

FED at LiveCaveman.com · Answer 9 · 2011-07-30 12:49:17Z UTC

Just did a side by side comparison of the Dagoba 100% chocolate bar, the Ghirardelli 100% chocolate bar, and the Baker's 100% chocolate bar.

The winner by far was the Dagoba.

Smooth, super-intense chocolate flavor without the bitterness of the Ghirardelli and Baker's.

I'll keep buying the Baker's though, it's ~$3 for me to satisfy a weeks worth of chocolate cravings!

(If you'd like to read the full post, click here)

love · Answer 10 · 2011-07-30 04:42:33Z UTC

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Try this amazing handmade raw chocolate. There's a bar sweetened with stevia which is by weight essentially 100%. Custom orders too!

[1]: http://www.elixiaraw.com/"raw chocolate

edited Jul 30 2011 at 4:42

answered Jul 30 2011 at 4:37

love
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primalgirl · Answer 11 · 2011-05-28 18:30:06Z UTC

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I've tried every brand of chocolate out there. 100% cocoa is unpalatable. I have even tried melting it over strawberries - it instantly dries out my mouth and is disgusting. HOWEVER, I have discovered a 99% cacao bar that tastes almost like most 85% bars - it's from Cost Plus World Market. Virtually no sugar. I've been successfully eating 85% chocolate on almost a daily basis for the last 2 years and have lost almost 100 pounds. It's about quality and moderation.

answered May 28 2011 at 18:30

primalgirl
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I just bought this bar the other day, inspired by this thread, and I'm also loving it! – stephthegeek May 28 2011 at 18:48

As someone who regularly eats baking chocolate, I strongly disagree. I can't even eat the 90% anymore because it's too "watered down." I think it's similar to learning to eat meat without salt or spices. Eventually you it doesn't taste bland and you start appreciating other things about the taste that salt/spice/sugar usually overpower. – Katie Jul 30 2011 at 14:52

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I upped this because you have eaten chocolate every day for 2 years AND lost 100 pounds. I love this diet. I've lost 15 pounds on paleo without feeling deprived, not to mention I have so much more energy and life. – WildBound Aug 17 2011 at 15:48

Rogue Nutritionist · Answer 12 · 2011-05-28 00:40:59Z UTC

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Dagoba has a 100% bar that I have eaten straight in the past....tastier than most, fair trade cacao, and, despite being owned by a large corporation, is still run(locally for me) by the founder where it all began!

answered May 28 2011 at 0:40

Rogue Nutritionist
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It's local for me as well. Love that place. – LastingOne May 28 2011 at 1:08

ROB · Answer 13 · 2011-05-27 02:19:08Z UTC

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That's about all I eat.

answered May 27 2011 at 2:19

ROB
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LiveBigger · Answer 14 · 2011-05-26 22:01:03Z UTC

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I'm a big fan of Trader Joe's baking chocolate- it seems to have more cocoa butter than solids (I think that's what 'good for baking' means, as it melts easier). They come in little discs in a bag and are much more fun to eat than Baker's blocks.

answered May 26 2011 at 22:01

LiveBigger
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I like those too:) Bought them on a whim thinking I would eventually think 100% chocolate was sweet after I got used to it. NOT! Still those discs are pretty good and I usually make a little dessert sandwich with a piece of dried fruit or coconut in between. – wood May 27 2011 at 6:11

do they have the 100% baking chocolate or the semi-sweet? – Laura Jan 19 2012 at 18:34

FED at LiveCaveman.com · Answer 15 · 2011-05-26 21:06:31Z UTC

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For the budget minded among us, you can find 100% chocolate at most grocery stores...Baker's Unsweetened Chocolate

answered May 26 2011 at 21:06

FED at LiveCaveman.com
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I linked to some above, which I've been snacking on this week, but Richard N says they're not palatable... – ryan May 26 2011 at 21:23

"Palatable" is a subjective term :) Chased with a little pastured heavy cream, a cheap baker's chocolate bar puts me in my happy place. – FED at LiveCaveman.com May 26 2011 at 22:19

"Oh my god, they're horrid" was my initial reaction. "They're still pretty bad" is my reaction a little while after... this stuff is tough to swallow by itself. I picked them up after reading this post, but I think I'll leave them for the occasional baking treat. – Phazo Nov 12 2011 at 3:08

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Ahhhh seriously, baker's chocolate has become my new go to snack – Priscilla Nov 15 2011 at 3:04

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hah yeah i was totally grossed out by them at first..there's definitely an adjustment period. but now i love the 100% and think that even some dark chocolate is too sweet for me. – Laura Jan 19 2012 at 18:35

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mloster · Answer 16 · 2011-05-26 18:29:11Z UTC

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yeah. i've had my fair share of 100% pralus. it's pricey though, at least at the local place around here. i end up eating too much of it, but if i could afford it, it'd be a great snack.

answered May 26 2011 at 18:29

mloster
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JoeBranca at paleoplusone.com · Answer 17 · 2011-05-26 18:26:42Z UTC

Yes I can vow for the taste. Not bitter as I would have expected (because of the generous amount of cocoa butter I presume). Memorable flavor. I picked up one of these in a specialty chocolate shop in downtown Santa Barbara last weekend (if you're in the area check out Maya Chocolate). $8.99 but worth it as a special treat.

Geoff · Answer 18 · 2011-05-26 18:09:39Z UTC

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It looks to be very pricey. Perhaps its still worth a shot

http://www.worldwidechocolate.com/shop_pralus157.html

answered May 26 2011 at 18:09

Geoff
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Here's a slightly cheaper source chocosphere.com/Html/Products/pralus.html – Resurgent May 27 2011 at 8:18

oak0y · Answer 19 · 2011-05-26 18:00:14Z UTC

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http://www.chocablog.com/reviews/pralus-le-100-criollo/

it looks very nice

answered May 26 2011 at 18:00

oak0y

themobiustrip · Answer 20 · 2011-05-26 17:55:00Z UTC

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Where might one find this brand? Online vendors only?

answered May 26 2011 at 17:55

themobiustrip
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Karen · Answer 21 · 2011-07-30 11:14:13Z UTC

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Thanks so much! I will definitely check that out. I am new to Paleo (as in we just ate our 2nd official meal and are transitioning slowly) and I LOVE chocolate. Last night I attempted to make a pseudo-paleo pudding. I used coconut oil, cocoa powder, coconut milk, eggs, and a little bit of agave (therefore pseudo...). I think I added the eggs to soon (it wasn't warm enough) and it turned out more like a chocolate soup even after I let it cool. It was still pretty yummy though :o) I just gotta have my chocolate ;o)

edited Jul 30 2011 at 11:14

Karen

answered May 26 2011 at 17:49

blsdmomnwife
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keep away from the agave. a 80% fructose, it's actually far worse than high fructose corn syrup. dump it down the drain as soon as you get home. sweeten with honey or dextrose if you have to. – Nick A May 26 2011 at 18:23

Even upwards of 90% fructose. blsdmomnwife, you may be interested to know that raw honey was shown in mice not to lead to excess adipose deposition, fatty liver issues, or atherosclerosis. Eat it :) – becker May 28 2011 at 13:16

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Thanks, that's good to know! Just another reason I love this site. It is very helpful to us newbies :o) – blsdmomnwife May 31 2011 at 13:39

I'd be careful about how much is used, but I wouldn't just dump the agave. Normal (fruit-sized) doses of fructose won't hurt you. It's the industrialized doses via 32oz big gulp sodas and sugary foods throughout the day that lead to non-alcoholic fatty liver disease. – August Jan 19 2012 at 17:40

LastingOne · Answer 22 · 2011-05-26 17:41:06Z UTC

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Nice, thanks for the heads up!

answered May 26 2011 at 17:41

LastingOne
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Anyone interested in wonderful 100% chocolate?

22 Answers