Hello, I'm new here...

"Dr. Zachary Smith" wrote

Ah yes, now we've got a problem. Do I send them to Doc and he sends them to Pat? Anyway, I'm not that fond of chocolate, more like of anything if it's edible and not too exotic (no roast grasshoppers as a TV snack for me, thanks). But if it must be chocolates, then do try some German stuff: I could bring an extra large box of Feodora dark chocolates with all kinds of marzipan , truffle, and liquid filling. If it has to be chocolate - that would be my favourite. I hope that you, Pat, are not a teetotaller, but then, a tester's life's a hard life, ain't it? ;->

U.

That sounds about right, and let me assure you - it's no problem at all. 8^P Besides... DIBS!!!

Then what are you doing HERE? (Psst... Don't tell anyone - it could get you booted, or worse yet -- SHUNNED!)

Doc

(clipped)

Ah, so then you *would* BOOT them! (Nyuk, nyuk, nyuk...)

Heresy! The committee insists that you name names, affiliations, and known associates of such dissidents, who shall be investigated and blacklisted forthwith (and they'll never quilt in this town again!)

Chocolate is SERIOUS!!!

'Blacklisted' eh!

What a pun >g< ...

In message , Dr. Zachary Smith writes

See? I told you it was serious stuff...

It's complex, and it gets more complicated all the time.

It's the flavonols. I'm not familiar with the Austrlian study - a lot of studies have been done, with more being done all the time (partly due to the complex chemical composition of chocolate and its potential pharmocopeia.

Don't get too excited though; in the US, there is no official definition of what constitutes "dark" chocolate, so what you've been gormandizing may not be what you think it is (or would like it to be).

Unfortunately, not only do I not particularly care for "dark" chocolate (I'm a fiend/snob for the really bad milk-stuff - the creamier, the better) it also triggers migraines.

Doc

On Mon, 28 Jun 2010 11:53:42 -0500, Roberta wrote (in article ):

I soo hope this is true!!

Maureen

My SO has been eating one ounce of dark chocolate (All Natural 100% Cacao, unsweetened) it says on ingredients; chocolate. I would think that it satisfies the "dark chocolate" component. Although I can't see how he eats it! To me it's really awful tasting, I get none of the joy that I feel when I eat a dark chocolate candy bar, dark chocolate covered cherry, etc. I guess it needs a little sugar. Bonnie, in Middletown, VA

Hi Bonnie,

Sounds like Bakers (which, like German, is actually a type of chocolate - not a brand) It's probably pretty good, however, from:

------------ Labelling Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". It should be noted that this refers to the combined percentage of both cocoa solids and cocoa butter in the bar, not just the percentage of cocoa solids.

------------ Pure chocolate with no fat is cocoa. In order to get it to stay together in a chunk or bar requires the addition of fat (cocoa butter). Chocolates with a higher ratio/percentage of cocoa butter are not as healthy, or perhaps better said, their benefits are compromised or countered, by the higher fat content.

By all means, dig into this stuff. My main point remains - what you've been gormandizing may not be what you think it is (or [what you] would like it to be). Caveat Emptor, be a savvy consumer.

Doesn't make it any less enjoyable (Well, it does a little. More fat always seems to taste better than less/no fat).

Doc

Yes, I tought from the start that the charm of quilts is the joint 'effort' of overall impression of colours and the combination fabric patterns that make it delightful to see from close up. Don't know how to express myself any better.

Done! Want a piece of yoghurt-filled chocolate fromt he fridge? Then I'll 'fess that I like a chocolate brand best that isn't fair-trade at all. But don't tell them here, I've written such a flaming speech about PC chocolate... ;-)

U.