Chocolate is supposed to be good for you - if you can avoid the high sugar found in most chocolate. For years, I’ve gnoshed on the Lindt 85% dark chocolate, and though I never was a big dark chocolate fan, this is really good dark chocolate and I always buy it.
If you just can’t stand the thought of a dark chocolate, your options begin to rapidly go downhill. The problem with chocolate (and baking as well) is that the creation of the stuff is more of a science than, say, a stir-fry. If you get the proportions wrong, you’ve made a puddle of chocolate goo. This is part of the reason that you find sugar alcohols in a lot of low carb chocolate bars - and we all know that sugar alcohols are great as stalling Atkins dieters trying to do induction.
In the Great Low Carb Craze of 2003, when everybody was doing low carb, there were some OK chocolates. Yeah, they used sugar alcohols, or those chemicals that end in ‘ol’ - sorbitol, malitol, etc. These aren’t calorie-free, but they have less of an impact on blood sugar - a major bugaboo on Atkins.
Also - eating too much of the stuff could have a laxative effect - think Alli with a chocolate flavor.
I used to keep some bars in the freezer, break off 2 squares a night, and I was able to stay in ketosis. Did it slow my progress? Maybe, but at what point does a diet become so restrictive that life stops being worth living?
As I’ve mentioned in my about page, it did take some time to lost my 80 lbs, and I’m up 15 now, but I still look back and think a 65 lb. weight loss sustained over 5 years ain’t shabby.
The low carb chocolate you could find at your local grocery store is no more, however - low carb has gone underground, like the French Resistance in WWII. We now have to find foods that are only accidentally low carb - it’s almost as if the label ‘Low Carb’ is the kiss of death to a product.
Truth is - the low carb chocolates weren’t all that good. They were a bit waxy. Better than nothing, but about the quality of no-name Easter chocolate.
I’m sure that some of you will mention that there’s this great ‘chocolate bar X’ that I can order over the internet - but I don’t want to buy food over the internet. I know a number of you don’t have a choice in this because of your location, but I just don’t want to get in the habit. Call it a mental block - I’ve never bought low carb food over the internet.
So now we come to the item mentioned in the title of this posting. I was reading on one of the low carb forums about a chocolate ‘bark’ made of coconut oil, chocolate, and Splenda. I had purchased some coconut oil - without a clue what to do with it - based on a suggestion that some research points to coconut oil helping in weight reduction.
1 cup coconut oil, heated until it liquifies (it’s solid at room temperature)
1/2 cup cocoa
1/4 cup granulated Splenda.
(As the proportions for each are 1/2 of the previous ingredient, it is easy to scale this recipe up and down without much calculating.)
I mixed these well and used the top of a large tupperware casserole as a plate, lined it with tinfoil, and poured in the mixture. I then covered the top with tinfoil (to prevent a God-awful mess from a shallow plate of chocolate goo pouring all over the inside of the freezer) and put in the freezer for a half-hour.
The result was unbelievably good. I had bought a high-quality coconut oil and there was no coconut flavor at all. It tasted like a high-quality milk chocolate, with the same texture.
It is a disaster waiting to happen as it melts quickly - care is advised with children and white slipcovers (from actual experience)
Dangers aside, this was a great find, and I’ll do this one again, most certainly.
While cocoa has carbs in it, cocoa is a great expenditure of your daily carb allotment, in my opinion. Probably safe for induction, if you don’t overdo it, but it’s so darn good you’ll have a hard time resisting ‘just another piece’.