Wednesday, October 6, 2010

Unsweetened Chocolate - a Secret Delight

You might think unsweetened chocolate is just for preparing sumptuous chocolate desserts - to be melted and folded into chocolate ganache or a steaming chocolate souffle.

But have you ever tried popping one of those polygonous shards right into your mouth? ...There it melts of its own accord or is easily ‘crunched’ through with a few gentle bites.  As I have to stay away from sugar, this is my favorite and only way to eat chocolate.  A 1/2 lb. block of Callebaut Unsweetened lasts the better part of a month (if I nibble judiciously).

By itself, unsweetened chocolate is not for the faint of heart.  But you can easily add a favorite sweetener - a drop of honey or some stevia to a small cup of chocolate shavings.  Sweetening your own ‘unsweetened’ chocolate is an effective way to control sugar intake - and a great way to develop a taste for the ‘bitter’/‘better’ side of chocolate.

Next on my reading list:  

The Healing Powers of Chocolate by Cal Orey (Paperback - Jan 1, 2010)


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