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Roger Zoul said:

Susan wrote:

It seems a bit confusing, since we're saying its chocolate. So what does
cocoa % mean in terms of the product? It can't mean you're mixing X% cocoa
with cocoa butter, can it?
And cocoa butter is what, exactly? That's the fat that comes from the bean,
right?

And why are we taking about eating beans in here? 🙂

http://www.coolquiz.com/trivia/explain/docs/chocolate.asp

Susan

"Susan" <[email hidden]> wrote in message
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Quoted message said:

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Roger Zoul said:

Susan wrote:

It seems a bit confusing, since we're saying its chocolate. So what does
cocoa % mean in terms of the product? It can't mean you're mixing X%
cocoa with cocoa butter, can it?
And cocoa butter is what, exactly? That's the fat that comes from the
bean, right?

And why are we taking about eating beans in here? 🙂

http://www.coolquiz.com/trivia/explain/docs/chocolate.asp

Thanks. So I guess no beans are used....seeds!

"Jackie Patti" <[email hidden]> wrote in message
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Quoted message said:

Roger Zoul said:

"Susan" <[email hidden]> wrote in message

Quoted message said:

http://www.coolquiz.com/trivia/explain/docs/chocolate.asp

Thanks. So I guess no beans are used....seeds!

Ummm... what kind of beans are you familiar with? Beans ARE seeds.

Really?

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Roger Zoul said:

"Jackie Patti" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Roger Zoul said:

"Susan" <[email hidden]> wrote in message

>http://www.coolquiz.com/trivia/explain/docs/chocolate.asp
>

Thanks. So I guess no beans are used....seeds!

Ummm... what kind of beans are you familiar with? Beans ARE seeds.

Really?

That's why they sprout and grow bean plants. :-)

Susan

"Jackie Patti" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Roger Zoul said:

Jackie Patti wrote:
:: Roger Zoul wrote:
::
::: That Baker's chocolate is 100%. What makes one brand better or
::: worse than another if they're not really adding anything?
::
:: That's 100% chocolate, not 100% cocoa.

No, I don't think so:
http://www.kraftfoods.com/BakersChocolate/BakersBrands.htm

If it's 100% cocoa, it's a dry powder.

Yes, I see what you mean now.

Quoted message said:

That site doesn't say 100% cocoa, but cacoa. They're confusing the issue
labeling it like that.

Yes, they say cacao.

Quoted message said:

You roast cacoa beans and press them, getting two components: dry cocoa
and the associated fat, cocoa butter.

100% cacoa means it's all cocoa and cocoa butter, which you can't compare
to 85% cocoa cause you can't tell how much is cocoa and how much is cocoa
butter.

You're probably right...but it seems the nutrition info ought to give some
clue as to the relative portions of fat and powder per unit weight. After
all, if it's 100% cacao, then it's cocoa and cocoa butter. So the 85% cocoa
must mean 15% is the cocoa butter, right, assuming 100% cacao, that is.

Quoted message said:

Quoted message said:

:: When we're discussing the high-cocoa chocolate bars, the percent
:: refers to cocoa.

What is chocolate?

Chocolate is cocoa mixed with fat. The good chocolates use only cocoa
butter, but the cheap ones often use other fats. Usually it's still
called chocolate when you mix in some amount of sugar, vanilla and/or
milk, but they're not needed to make it chocolate.

They're different because of what kind of cacoa beans are used, where
they're grown, how it's processed into cocoa and cocoa butter and then the
final recipe used to produce chocolate.

It ought to be illegal for them to list 100% chocolate on the ingredient
list, IMO. No telling what's in there.

"Jackie Patti" <[email hidden]> wrote

Quoted message said:

Roger Zoul said:

"Susan" <[email hidden]> wrote in message

Quoted message said:

http://www.coolquiz.com/trivia/explain/docs/chocolate.asp

Thanks. So I guess no beans are used....seeds!

Ummm... what kind of beans are you familiar with?

Cool beans! 🙂

Quoted message said:

Beans ARE seeds.

Are all seeds beans, then?

Roger Zoul said:

Jackie Patti wrote:
:: Roger Zoul wrote:
::
::: That Baker's chocolate is 100%. What makes one brand better or
::: worse than another if they're not really adding anything?
::
:: That's 100% chocolate, not 100% cocoa.

No, I don't think so:
http://www.kraftfoods.com/BakersChocolate/BakersBrands.htm

If it's 100% cocoa, it's a dry powder.

That site doesn't say 100% cocoa, but cacoa. They're confusing the
issue labeling it like that.

You roast cacoa beans and press them, getting two components: dry cocoa
and the associated fat, cocoa butter.

100% cacoa means it's all cocoa and cocoa butter, which you can't
compare to 85% cocoa cause you can't tell how much is cocoa and how much
is cocoa butter.

Quoted message said:

:: When we're discussing the high-cocoa chocolate bars, the percent
:: refers to cocoa.

What is chocolate?

Chocolate is cocoa mixed with fat. The good chocolates use only cocoa
butter, but the cheap ones often use other fats. Usually it's still
called chocolate when you mix in some amount of sugar, vanilla and/or
milk, but they're not needed to make it chocolate.

They're different because of what kind of cacoa beans are used, where
they're grown, how it's processed into cocoa and cocoa butter and then
the final recipe used to produce chocolate.

--
http://www.ornery-geeks.org/consulting/

Roger Zoul said:

And why are we taking about eating beans in here? 🙂

Because it's important to remember that chocolate and coffee are beans,
hence vegetables, hence good for us. 😉

--
http://www.ornery-geeks.org/consulting/

Roger Zoul said:

"Susan" <[email hidden]> wrote in message

Quoted message said:

http://www.coolquiz.com/trivia/explain/docs/chocolate.asp

Thanks. So I guess no beans are used....seeds!

Ummm... what kind of beans are you familiar with? Beans ARE seeds.

--
http://www.ornery-geeks.org/consulting/

"Jackie Patti" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Roger Zoul said:

Jackie Patti wrote:
:: Roger Zoul wrote:
::
::: That Baker's chocolate is 100%. What makes one brand better or
::: worse than another if they're not really adding anything?
::
:: That's 100% chocolate, not 100% cocoa.

No, I don't think so:
http://www.kraftfoods.com/BakersChocolate/BakersBrands.htm

If it's 100% cocoa, it's a dry powder.

That site doesn't say 100% cocoa, but cacoa. They're confusing the issue
labeling it like that.

You roast cacoa beans and press them, getting two components: dry cocoa
and the associated fat, cocoa butter.

100% cacoa means it's all cocoa and cocoa butter, which you can't compare
to 85% cocoa cause you can't tell how much is cocoa and how much is cocoa
butter.

Quoted message said:

:: When we're discussing the high-cocoa chocolate bars, the percent
:: refers to cocoa.

What is chocolate?

Chocolate is cocoa mixed with fat. The good chocolates use only cocoa
butter, but the cheap ones often use other fats. Usually it's still
called chocolate when you mix in some amount of sugar, vanilla and/or
milk, but they're not needed to make it chocolate.

They're different because of what kind of cacoa beans are used, where
they're grown, how it's processed into cocoa and cocoa butter and then the
final recipe used to produce chocolate.

This writer seems to be confident in his/her opinions:

http://www.xocoatl.org/bars.htm

Roger Zoul said:

Are all seeds beans, then?

Only bean seeds. 😉

--
http://www.ornery-geeks.org/consulting/

Jackie Patti wrote:
:: Roger Zoul wrote:
::
::: Are all seeds beans, then?
::
:: Only bean seeds. 😉
::

Good one!

Roger Zoul said:

"Jackie Patti" <[email hidden]> wrote

Quoted message said:

Beans ARE seeds.

Are all seeds beans, then?

The California joke - What's not fruits and nuts are flakes. Fruits
are when you eat the wrapper of the seed and maybe not the
actual seed (apple, pear, peach) maybe the actual seed (banana,
cucumber, tomato). Nuts are when you break open and discard
the wrapper to eat the seeds. Flakes are when you take the seeds
of grass and smash them into junk food. Where coconut fits in
the fruit/spectrum is a lesson in how poor such definitions are.

So a string bean isn't a bean because it hasn't dried out and we
eat the wrapper as well as the seed? Or it isn't a legume for that
reason but is still a bean?

Yet I've heard of coffee as beans after processing as berries while
growing on the bush/tree. Don't berries grow on vine/bushes not
tree/bushes? But "coffee cherry" before processing doesn't sound
right.

Doug Freyburger wrote:
:: "Roger Zoul" <[email hidden]> wrote:
::: "Jackie Patti" <[email hidden]> wrote
:::
:::: Beans ARE seeds.
:::
::: Are all seeds beans, then?
::
:: The California joke - What's not fruits and nuts are flakes. Fruits
:: are when you eat the wrapper of the seed and maybe not the
:: actual seed (apple, pear, peach) maybe the actual seed (banana,
:: cucumber, tomato). Nuts are when you break open and discard
:: the wrapper to eat the seeds. Flakes are when you take the seeds
:: of grass and smash them into junk food. Where coconut fits in
:: the fruit/spectrum is a lesson in how poor such definitions are.
::
:: So a string bean isn't a bean because it hasn't dried out and we
:: eat the wrapper as well as the seed? Or it isn't a legume for that
:: reason but is still a bean?
::
:: Yet I've heard of coffee as beans after processing as berries while
:: growing on the bush/tree. Don't berries grow on vine/bushes not
:: tree/bushes? But "coffee cherry" before processing doesn't sound
:: right.

Well, I knew it wasn't just me.....thanks, doug!

Jackie Patti said:

... it's important to remember that chocolate and coffee are beans,
hence vegetables, hence good for us. 😉

It is easy to find studies about the antioxidents in cacao. So long
as there is no sugar mixed into it, the stuff could well rate up near
green tea, kale and garlic as a super-food. And without the added
sugar, amounts of cocoa butter versus lesser fats is much a
secondary issue.

I wonder about the fatty acids in the white cocoa butter if it's as
healthy as the antioxidants in the brown cocoa bitters.

Quoted message said:

Quoted message said:

Quoted message said:

Thanks. So I guess no beans are used....seeds!

Ummm... what kind of beans are you familiar with? Beans ARE seeds.

Really?

Roger, that gave me a good laugh. Reminded me of a guy I knew once who
thought all lawn grass was the same plant.

Pat in TX

Quoted message said:

Fruits are the ripened edible ovaries of the seed plants. That's why the
tomato is a fruit, not a vegetable.

Pat in TX

Jackie Patti said:

The Lindt 85% stuff has 8 gram of carb (5 net after fiber
subtraction), in a serving of 4 squares. Personally, this is one of
those cases where the servings seem too big to me; dark chocolate is
awfully rich, so it's rare for me to eat more than 2 squares. This is
probably the only real sugar I have eaten in years, just there's so
little it hardly matters.

I had some of that just yesterday, and was pleased to have no cravings
from it at all. I'd prefer it just a bit sweeter, though, so I'm going
to try your coconut oil/DaVinci syrup method.

I've made some chocolate with Baker's unsweetened squares, Splenda, and
some butter and cream to smooth it out. That wasn't bad, but it melted
in the hand pretty easily.

--
Aaron -- 285/254/200 -- aaron.baugher.biz

Aaron Baugher said:

Jackie Patti said:

The Lindt 85% stuff has 8 gram of carb (5 net after fiber
subtraction), in a serving of 4 squares. Personally, this is one of
those cases where the servings seem too big to me; dark chocolate is
awfully rich, so it's rare for me to eat more than 2 squares. This is
probably the only real sugar I have eaten in years, just there's so
little it hardly matters.

I had some of that just yesterday, and was pleased to have no cravings
from it at all. I'd prefer it just a bit sweeter, though, so I'm going
to try your coconut oil/DaVinci syrup method.

I've made some chocolate with Baker's unsweetened squares, Splenda, and
some butter and cream to smooth it out. That wasn't bad, but it melted
in the hand pretty easily.

The coconut stuff is even meltier. I keep it in the fridge until I eat it.

--
http://www.ornery-geeks.org/consulting/

Jackie Patti said:

Quoted message said:

I searched high and low for a carb free chocolate source. I wanted
something inside the same budget as maybe a splenda packet. I scoured
all the baking sites, dabbled with couverture, performed various
pathetic experiments with cocoa powder and butter, cocoa butter, and
cream cheese, and there was still nothing that didn't come right down
to at least four carbs per serving.

Try coconut bark.

Melt 1/4 cup coconut oil, then stir in 1 TB DaVinci syrup (flavor of
your choice), and 1 TB cocoa. Pour into a metal dish and stick in the
freezer for a few minutes (it needs to solidify fast before the syrup
separates from the oil). Then crack into pieces and store in the fridge.

This makes two servings at 1.4g carb, 0.5g protein, 239 kilocalories.

Come to think of it, it'd probably be more pleasant than the sipping oil
thing you do. It's nearly all fat to eat this stuff so almost the same.

Recently, I bought a different brand of coconut oil and all my barks
taste like Mounds bars now no matter what flavor of DaVinci I use. I'll
go back to the previous brand next time, which didn't taste so coconut-y.

--http://www.ornery-geeks.org/consulting/

Oh, that sounds really good! I forgot about coconut oil -- I used to
eat a spoonful of it a day when I read about the blah blah fatty acid
whatever thing it was better for. Never made much of a difference to
my loss but it tasted pretty good.

c
pretty much eats anything Women's World Weekly
tells her to