8

votes

Anyone interested in wonderful 100% chocolate?

Answered on August 19, 2014
Created May 26, 2011 at 5:18 PM

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.

96440612cf0fcf366bf5ad8f776fca84

(19463)

on April 08, 2012
at 11:55 PM

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.

5e6a6f5c0fd3ab048f81c0a500206f41

(956)

on January 19, 2012
at 06:35 PM

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.

5e6a6f5c0fd3ab048f81c0a500206f41

(956)

on January 19, 2012
at 06:34 PM

do they have the 100% baking chocolate or the semi-sweet?

5e6a6f5c0fd3ab048f81c0a500206f41

(956)

on January 19, 2012
at 06:33 PM

i love eating this too! people may think im weird, but i love it.

7bf306ada57db47547e9da39a415edf6

(11214)

on January 19, 2012
at 05:44 PM

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.

7bf306ada57db47547e9da39a415edf6

(11214)

on January 19, 2012
at 05:40 PM

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.

Medium avatar

(19479)

on November 15, 2011
at 04:15 AM

That's what I'm talking about Priscilla! Rock the choc!

78972387772c994caa78513a83978437

(2290)

on November 15, 2011
at 03:04 AM

Ahhhh seriously, baker's chocolate has become my new go to snack

D117467bf8e8472464ece2b81509606c

(2873)

on November 12, 2011
at 03:08 AM

"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.

6da513ec59c25531127912318fbf27d5

(180)

on August 17, 2011
at 03:48 PM

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.

07154e6d8e42065f230d06249700fe5b

(2057)

on July 30, 2011
at 02:52 PM

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.

C9b0f49cc58a60afffe5ca15f823efb0

on May 31, 2011
at 01:39 PM

Thanks, that's good to know! Just another reason I love this site. It is very helpful to us newbies :o)

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on May 28, 2011
at 06:48 PM

I just bought this bar the other day, inspired by this thread, and I'm also loving it!

Cf626d3fba66c18297b3f1116a920e58

(3417)

on May 28, 2011
at 01:16 PM

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 :)

Bd142c32b4055224d3191461f1f57520

(1098)

on May 28, 2011
at 01:08 AM

It's local for me as well. Love that place.

A089b683ee0498f2b21b7edfa300e405

(3895)

on May 27, 2011
at 08:18 AM

Here's a slightly cheaper source http://www.chocosphere.com/Html/Products/pralus.html

77877f762c40637911396daa19b53094

(78467)

on May 27, 2011
at 06:11 AM

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.

B61f6513a155cd874b42efdad55312f6

(231)

on May 27, 2011
at 04:00 AM

Well, the Ghiradelli tastes fine, there's also this - http://www.lindtusa.com/product-exec/product_id/41/category_id/5/nm/Excellence_99_Cocoa_Bar Lindt and Ghiradelli are going to be the only things I can buy while at the grocery store.

Medium avatar

(5136)

on May 27, 2011
at 02:29 AM

here's a link to the dutch cocoa i use sometimes (i love the spice house) http://www.thespicehouse.com/spices/cocoa-powder-natural-and-dutch-processed

Medium avatar

(5136)

on May 27, 2011
at 02:28 AM

i think it all comes back to fat... i've found certain dutch process unsweeted cocoa that had really high fat content (most dutch is in the low teens, this stuff was closer to 22% if i remember right). It really makes a huge difference. As far as bar chocolate, Cafe Tasse is my personal fave (guittard and scharffen berger rock too).

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 27, 2011
at 12:30 AM

Nevermind. I'm not paying $10/bar for chocolate.

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 27, 2011
at 12:26 AM

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?

B61f6513a155cd874b42efdad55312f6

(231)

on May 26, 2011
at 10:43 PM

But Ghiradelli isn't a cheap supermarket chocolate, it's a good brand..

Medium avatar

(19479)

on May 26, 2011
at 10:19 PM

"Palatable" is a subjective term :) Chased with a little pastured heavy cream, a cheap baker's chocolate bar puts me in my happy place.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on May 26, 2011
at 10:11 PM

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.

B61f6513a155cd874b42efdad55312f6

(231)

on May 26, 2011
at 09:24 PM

What exactly is the difference, are they not both 100% cocoa?

B61f6513a155cd874b42efdad55312f6

(231)

on May 26, 2011
at 09:23 PM

I linked to some above, which I've been snacking on this week, but Richard N says they're not palatable...

3c997ffae3db9464325b96979346d9e9

(1290)

on May 26, 2011
at 08:39 PM

no, infinitely better...most 100% is not palatable

B61f6513a155cd874b42efdad55312f6

(231)

on May 26, 2011
at 08:03 PM

is this like 100% coca baking bars? I bought this the other day http://shop.ghirardelli.com/product-exec/product_id/344/nm/100_Cacao_Unsweetened_Chocolate_Baking_Bar

19eedcc966e18e2864383fa53dcb80f6

(110)

on May 26, 2011
at 06:23 PM

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.

  • 3c997ffae3db9464325b96979346d9e9

    asked by

    (1290)
  • Views
    5.6K
  • Last Activity
    1428D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

22 Answers

7
D5ef6397b5e2fd6fe5f093da5e3d403b

(742)

on May 28, 2011
at 06:30 PM

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.

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on May 28, 2011
at 06:48 PM

I just bought this bar the other day, inspired by this thread, and I'm also loving it!

07154e6d8e42065f230d06249700fe5b

(2057)

on July 30, 2011
at 02:52 PM

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.

6da513ec59c25531127912318fbf27d5

(180)

on August 17, 2011
at 03:48 PM

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.

2
78972387772c994caa78513a83978437

on January 19, 2012
at 12:25 PM

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.

anyone-interested-in-wonderful-100%-chocolate?

7bf306ada57db47547e9da39a415edf6

(11214)

on January 19, 2012
at 05:44 PM

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.

5e6a6f5c0fd3ab048f81c0a500206f41

(956)

on January 19, 2012
at 06:33 PM

i love eating this too! people may think im weird, but i love it.

96440612cf0fcf366bf5ad8f776fca84

(19463)

on April 08, 2012
at 11:55 PM

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.

2
Ed983a42344945b1ff70fd9597a23493

on May 28, 2011
at 12:40 AM

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!

Bd142c32b4055224d3191461f1f57520

(1098)

on May 28, 2011
at 01:08 AM

It's local for me as well. Love that place.

2
Bd271299b2d4d9b2e3da9c252fef058c

on May 26, 2011
at 10:01 PM

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.

77877f762c40637911396daa19b53094

(78467)

on May 27, 2011
at 06:11 AM

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.

5e6a6f5c0fd3ab048f81c0a500206f41

(956)

on January 19, 2012
at 06:34 PM

do they have the 100% baking chocolate or the semi-sweet?

2
A2fe5bbd09c7804fd321e9e9a9f9d199

on May 26, 2011
at 06:26 PM

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.

1
41e79168f1df5d656b6c4f3fef8c9b46

(630)

on August 17, 2011
at 12:54 PM

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!

1
Medium avatar

(19479)

on July 30, 2011
at 12:49 PM

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)

1
9ac8a7b68cf079b22de42b703e466e64

(787)

on May 26, 2011
at 06:29 PM

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.

0
C513f1dba19e01bbd7e0f4f12b243a97

(670)

on January 19, 2012
at 10:42 PM

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.

0
41e79168f1df5d656b6c4f3fef8c9b46

(630)

on January 19, 2012
at 09:41 PM

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

0
6f0ef2f3d9308937d6aa1cefaada219b

on August 17, 2011
at 01:05 PM

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.

0
27e79ef3308bb5f2d7bd04ee7eea7b79

(2038)

on August 17, 2011
at 11:47 AM

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.

0
7767e05a8c4504f6be03f13ee40815cd

(1299)

on July 30, 2011
at 11:49 PM

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.

0
61a27a8b7ec2264b1821923b271eaf54

(3175)

on July 30, 2011
at 04:17 PM

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

0
600c123bacc43bf566c17b19253f5779

(170)

on July 30, 2011
at 04:37 AM

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

0
742ff8ba4ff55e84593ede14ac1c3cab

(3536)

on May 27, 2011
at 02:19 AM

That's about all I eat.

0
Medium avatar

(19479)

on May 26, 2011
at 09:06 PM

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

B61f6513a155cd874b42efdad55312f6

(231)

on May 26, 2011
at 09:23 PM

I linked to some above, which I've been snacking on this week, but Richard N says they're not palatable...

Medium avatar

(19479)

on May 26, 2011
at 10:19 PM

"Palatable" is a subjective term :) Chased with a little pastured heavy cream, a cheap baker's chocolate bar puts me in my happy place.

D117467bf8e8472464ece2b81509606c

(2873)

on November 12, 2011
at 03:08 AM

"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.

Medium avatar

(19479)

on November 15, 2011
at 04:15 AM

That's what I'm talking about Priscilla! Rock the choc!

78972387772c994caa78513a83978437

(2290)

on November 15, 2011
at 03:04 AM

Ahhhh seriously, baker's chocolate has become my new go to snack

5e6a6f5c0fd3ab048f81c0a500206f41

(956)

on January 19, 2012
at 06:35 PM

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.

0
B22e5946e28a1845a6006737e59edfc6

(2437)

on May 26, 2011
at 06:09 PM

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

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

A089b683ee0498f2b21b7edfa300e405

(3895)

on May 27, 2011
at 08:18 AM

Here's a slightly cheaper source http://www.chocosphere.com/Html/Products/pralus.html

0
A0b8c4cc369f93ee987ce15b1bf323fe

on May 26, 2011
at 05:55 PM

Where might one find this brand? Online vendors only?

0
C9b0f49cc58a60afffe5ca15f823efb0

on May 26, 2011
at 05:49 PM

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)

19eedcc966e18e2864383fa53dcb80f6

(110)

on May 26, 2011
at 06:23 PM

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.

Cf626d3fba66c18297b3f1116a920e58

(3417)

on May 28, 2011
at 01:16 PM

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 :)

C9b0f49cc58a60afffe5ca15f823efb0

on May 31, 2011
at 01:39 PM

Thanks, that's good to know! Just another reason I love this site. It is very helpful to us newbies :o)

7bf306ada57db47547e9da39a415edf6

(11214)

on January 19, 2012
at 05:40 PM

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.

0
Bd142c32b4055224d3191461f1f57520

on May 26, 2011
at 05:41 PM

Nice, thanks for the heads up!

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!