In message > , Amarantha
> writes
wrote in :
>
>> Can someone tell me the diff between real chocolate vs milk chocolate?
>>
>> A nutritionist on TV said that a little chocolate each day is good for
>> you as long as it was REAL chocolate and had cocoa been in it. And
>> NOT milk chocolate.
>>
>> However..... everything I look at at the store says "milk" chocolate
>>
>> Can someone recommend a brand that is REAl chocolate?
>>
>> Thanks in advance
>
>Try to find something that says "Dark chocolate" or "Bittersweet
>chocolate" (same thing, different country). Those are less likely to have
>the milk powder added, especially a nice gourmet brand. Personally, I have
>a horn for Droste pastilles - I get the Extra Dark ones, with 72% cocoa.
>Your average dark/bittersweet chocolate will have about 52% or thereabouts,
>which is still pretty good Also, Lindt is making an 85% cocoa block,
>although that doesn't leave much space for sugar, so some people find it
>too bitter.
>
>K

The Lindt 85% is excellent in petits pains au chocolat. My husband, who
normally finds it too bitter to eat loves it this way. I find that
nibbling on a little bit of the 85% kills the appetite, so it's nice to
have about for when I am a bit hungry but don't want to eat too much.

If I recall correctly, in the book called The True History of Chocolate,
anything below 70% is not good quality chocolate.

--
Céline

'The Director of Operational Requirements wrote "... it is clear that no
modification will make this bomb entirely satisfactory." Unfortunately,
by then some 660,000 bombs had been manufactured.'
- Bombs gone: the development and use of British air-dropped weapons
from 1912 to the present day by Wing Commander John A MacBean and Major
Arthur S Hogben