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Old 04-20-2011, 07:44 AM   #1
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Carbs in dark chocolate

Hi,
I have been using the dark chocolate with 86 to 90%. I found another type from overseas but it has no nutritional info--only says 60% cocoa.

So, my question then is, when the cocoa percentage goes lower, would the sugar content increase, decrease or stay the same? If it doesn't change--what would they be adding then to make up for the decrease in cocoa?

Along this same line, what is the parafin wax in chocolate bars made from--carbs, protein

Thanks
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Old 04-20-2011, 07:53 AM   #2
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No idea about the wax, but usually the higher the cocoa %, the lower the carbs/sugar.
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Old 04-20-2011, 07:56 AM   #3
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Chocolate, my favorite subject!!! *drooling* If by "overseas" you mean Belgium, you're in luck.

Cocoa, by itself, is very bitter. So the less cocoa, the less sugar/sweetener is needed. As in milk chocolate; milk and vanilla are added to take the place of cocoa/cut the bitterness.

Paraffin is not digestible (it's wax) so no need to count; it passes through the body.

On my handy dandy carb tracker, is says 1 oz. of 60-69% dark chocolate is 12.5 net carbs; that is assuming the chocolate is sweetened with sugar.

I hope that helps!!
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Old 04-20-2011, 08:18 AM   #4
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I believe the lower the % goes, the more carbs/sugar they have in them. I found 99% cocoa bars at World Market and they are even lower in carbs than 90%.
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Old 04-20-2011, 08:44 AM   #5
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Lindt 90% Cocoa Bars IMO are the best for the low carbs.

7 NC for 40 grams (or 4 squares).

I eat about 4 squares over the corse of a day, almost every day! Lots of Potassium and Antioxidants too:

kcals 220 (40g)
Fat 22g
Carb 12g
Fiber 5g
Prot 4g

Its funny too. After eating the rich stuff for a while, whenever you have regular chocolate or milk chocolate it tastes so diluted and so sickley sweet... and disgusting.
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Old 04-20-2011, 09:24 AM   #6
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Quote:
Originally Posted by tara_verd View Post
Chocolate, my favorite subject!!! *drooling* If by "overseas" you mean Belgium, you're in luck.

Cocoa, by itself, is very bitter. So the less cocoa, the less sugar/sweetener is needed. As in milk chocolate; milk and vanilla are added to take the place of cocoa/cut the bitterness.

Paraffin is not digestible (it's wax) so no need to count; it passes through the body.

On my handy dandy carb tracker, is says 1 oz. of 60-69% dark chocolate is 12.5 net carbs; that is assuming the chocolate is sweetened with sugar.

I hope that helps!!
Okay, this makes sense that the lower the percentage the less sugar needed. But others here are saying the opposite. My son--the high school chemist is telling me what you're saying--that less sugar is needed. I asked him what they would add then to make up for the chocolate and he said if they're good companies, they would probably add more fat (butter) or lesser companies might add more wax.

I guess until I have a 100% answer, I'd better be careful around it--it sure it good though

Thanks to everyone for helping out here--I know sometimes I asked really strange questions. And I agree with Taxbane--the longer I eat this stuff, the worse the regular chocolate tastes. Go figure!
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Old 04-20-2011, 09:26 AM   #7
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On the other hand, it does seem that the ones less in cocoa are higher in carbs. This is really confusing now. If it's not needed sugar to lighten the bitterness, what could it be then to cause an increase in carbs?
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Old 04-20-2011, 11:26 AM   #8
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Extra milk. Milk has carbs.
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Old 04-20-2011, 12:48 PM   #9
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Life without chocolate is not worth living!
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Old 04-20-2011, 01:39 PM   #10
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Old 04-20-2011, 08:49 PM   #11
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it's a bit more complicated, because the chocolate that makes up the percent is both the cocoa solids and cocoa butter. it's my impression that those proportions vary in something depending on brand/recipe. the cocoa butter dilutes the chocolate flavor to some extent as well.

it wouldn't NEED to be sugar and other high carb fillers. I am waiting for someone to make a chocolate/coconut oil candy with something like erythritol.
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Old 04-20-2011, 08:57 PM   #12
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...it wouldn't NEED to be sugar and other high carb fillers. I am waiting for someone to make a chocolate/coconut oil candy with something like erythritol.
Hi rr…

That's what I do when I make my frige-fudge with erythritol isn't it?



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Old 04-20-2011, 09:30 PM   #13
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Lindt

Highly recommend the Lindt 85 % cocoa. only 8 total carbs for 4 squares. I've always been a dark chocolate lover.
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Old 04-20-2011, 11:54 PM   #14
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Okay, someone mentioned milk being added. This is dark chocolate--does it also contain milk as well? The ingredients listed are cocoa, sugar, cocoa butter, cocoa powder, lecithin and vanillian. I don't even see milk listed j

Unfortunately, I don't have the ingredients to make things on my own and I have to do with what I can find. Still, I'd really like the science on chocolate making and why carbs would be higher in chocolate that should be using less sugar. Maybe I can find some time to do some research into it. Anyway, I lost .7 lbs and it's right at the peak of PMS. So that's something to make me happy!
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Old 04-20-2011, 11:58 PM   #15
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Yeah milk chocolate and dark chocolate are not the same thing.
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Old 04-21-2011, 12:38 AM   #16
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I love dark chocolate, but I don't kid myself with this "four squares" business. I've got pretty strong will power, but if I open that chocolate bar, it's not going to be around for very long.

I just make sure it's only one, and that I haven't loaded up on carbs elsewhere that day.
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Old 04-21-2011, 02:43 AM   #17
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Larry could you post your recipe for fridge fudge? Thanks.
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Old 04-21-2011, 03:36 AM   #18
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Originally Posted by mccb17 View Post
I love dark chocolate, but I don't kid myself with this "four squares" business. I've got pretty strong will power, but if I open that chocolate bar, it's not going to be around for very long.

I just make sure it's only one, and that I haven't loaded up on carbs elsewhere that day.
Me too--I have to limit myself to usually one square per day--otherwise, I will eat the entire thing. I also add almonds or peanuts and have it with my coffee/cream/splenda. Usually does the trick.
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Old 04-21-2011, 03:39 AM   #19
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Larry could you post your recipe for fridge fudge? Thanks.
Yea Larry, I'd like it too. Plus, if it's not a bother, could you please--either here or in a new thread--post the different types of sweetners, what we can get out of them, what they cost--what name they might go under and where we can find them. I know I'm putting you on the spot--but I'm not educated about them and would like some good feedback. Please feel free to decline--but just think of all the new friends you'll make (and I think this education would deserve it's own thread)
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Old 04-21-2011, 07:12 AM   #20
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Larry could you post your recipe for fridge fudge? Thanks.
Hi mobear…

Sure:
Dark Chocolate Candy - Low Carb

I blend it with a hand blender (wand) in a 4 cup glass measuring cup.
  • Blend all these together - if it congeals before combining, just put it in micro and bring it up to temp till it barely melts (30 seconds to 1 minute)
  • Add sweetener to taste after the rest are blended (this is in addition to the original Erythritol)
  • Pour into two Square Gladware containers about 3/4'' deep
  • Cool for 30-45 minutes in fridge. Remove and cut score lines in a grid format in the partially setup chocolate so it will break into approx 1'' squares later.

The milk-chocolate versus dark-chocolate can be controlled by adding more/less heavy cream. I've never made a complete milk chocolate, but I have lightened mine substantially.

I will not start a sweetener thread right now, nor do I want to hijack this thread to do so.

If we do it may end up in a different section of the forum, or not happening at all.

It is important to remember that the host of the forum (Netrition.com) sells many of the products which we discuss and eat, and understandably, we are not allowed to post competition to them.

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Old 04-21-2011, 08:47 AM   #21
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Hi Larry,
Okay--that's fair. But is posting a sweetner against the policies here? Just curious. I see so many names that it's getting confusing what people like or don't like. But, I resepct your principle's anyway.
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Old 04-21-2011, 09:09 AM   #22
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Hi Larry,
Okay--that's fair. But is posting a sweetner against the policies here? Just curious. I see so many names that it's getting confusing what people like or don't like. But, I resepct your principle's anyway.
Hi Lucky…
No - but the question about cost and sources to procure them would probably be if that source is not Netrition.

Google is a good way to find things which are in larger/different sizes or brands from those carried by the host.

There is a policy on the forum against posting competitors to Netrition, but there is no prohibition against posting about foods, or products available.


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Old 04-21-2011, 09:10 AM   #23
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it's a bit more complicated, because the chocolate that makes up the percent is both the cocoa solids and cocoa butter. it's my impression that those proportions vary in something depending on brand/recipe. the cocoa butter dilutes the chocolate flavor to some extent as well.

it wouldn't NEED to be sugar and other high carb fillers. I am waiting for someone to make a chocolate/coconut oil candy with something like erythritol.
I am dying for someone to make this candy too! I'm tired of making my own!

I almost bought this orange dark chocolate thinking it would be low sugar because it was 85% or something like this, but it was very high in carbs. Checking the label is key.

Netrition has 100% sugar free, unsweetened Ghiradelli's dark chocolate. I just melt some in a hot cup of water and add instant coffee, cream, and eyrithitol. It's good this way.

Check it out!

http://www.netrition.com/ghirardelli...olate_bar.html

620-0003
Ghirardelli
100% Cacao Unsweetened Chocolate Bar
4 oz
Nutrition Facts
Serving Size: 3 Sections (43g)
Servings Per Container: 2.5

Total Calories 220
Calories From Fat 210
Total Fat 23 g 35%
Saturated Fat 14 g 68%
Total Carbohydrates 14 g 5%
Dietary Fiber 7 g 27%
Sugars 0 g

Show Net Carbs
Net Carbs
Minus Fiber 7 g

Protein 5 g

Calcium 4%
Iron 30%


*Percent Daily Values are based on a 2,000 calorie diet.

All natural. Each 4 oz. bar contains 8 sections (1/2 oz. each), 2 sections - 1 oz.

Ingredients: Unsweetened chocolate.
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Old 04-27-2011, 11:58 AM   #24
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Hi rr…

That's what I do when I make my frige-fudge with erythritol isn't it?



I mean a commercial product, something that stays hard at room temp like other chocolate candy.
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Old 04-27-2011, 11:18 PM   #25
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I've been addicted to this stuff lately, it only has about 0.5 grams of carbs per bar. And sweetened with stevia you can hardly tell the difference between the sugar filled versions.
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Old 04-28-2011, 12:26 AM   #26
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Thanks Contributor, I haven't seen that. Can you give me a price and where you got it--I'm traveling now so DH can get it for me.
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Old 04-28-2011, 12:41 AM   #27
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Thanks Contributor, I haven't seen that. Can you give me a price and where you got it--I'm traveling now so DH can get it for me.
I googled them, and most of the hits are in either Australia or New Zealand, as they're based in Australia. I don't know that they're available elsewhere.
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Old 04-28-2011, 01:10 AM   #28
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I am positive that the less cocoa, the more sugar. I have compared many, many chocolate bars (nutrition wise) and this rule has always held true.
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Old 04-28-2011, 01:16 AM   #29
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Thanks Contributor, I haven't seen that. Can you give me a price and where you got it--I'm traveling now so DH can get it for me.
I think they might only be available in Australia and New Zealand as mccb17 pointed out.

They're AU $2.50 which is about the same price or cheaper than a regular chocolate bar that size.
Not sure about how you go about getting them outside Australia though. If you can get your hands on a supply then defintely try them. I love dark chocolate and these are by far the best sugarfree chocolate I have tried.
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Old 04-28-2011, 01:31 AM   #30
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I think they might only be available in Australia and New Zealand as mccb17 pointed out.

They're AU $2.50 which is about the same price or cheaper than a regular chocolate bar that size.
Not sure about how you go about getting them outside Australia though. If you can get your hands on a supply then defintely try them. I love dark chocolate and these are by far the best sugarfree chocolate I have tried.
That's about the price I saw as well. They have a corporate website.
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