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.
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.
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.
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.
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!
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.
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!
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!
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)