100% chocolate

One of the last consistent sources of sugar-based sweetener in my diet was dark chocolate. Most people have probably noticed how, at health food stores, there are some dark chocolates with high chocolate content like 70% or so. Then there have also been these ultra-dark ones usually between 85% – 88%.

The 88% is what I would buy and then, when I felt like having chocolate, would have. But still I always had this uncomfortable feeling even with that 12% of sugar added to it.

They say that, if one does not want to eat sugar, that it is much better to go completely without it than to occasionally have even just a little bit. Its better not to trigger the circuits in the body/brain at all than to trigger them even a little.

Therefore I was delighted the other day when, at a different store, they actually had a 100% chocolate bar.

By itself it is of course bitter as expected (of course just like baking chocolate although I did find it a bit more bitter than pure chocolate powder when making hot chocolate – probably because even the unsweetened soymilk that I add tones down the bitter edge just enough).

I could handle the pure, bitter taste of the chocolate, but wanted to experiment to see just how much of adding something could affect the taste.

Instead of sugar I just put a small dusting of stevia powder in my hand and, as the chocolate was in my mouth, I licked the stevia powder.

Amazing! It is way better than the other extra-dark chocolates one finds that are sweetened with sugar. It seems like stevia and chocolate were almost exactly made for each other. And its amazing how it only takes the minutest amount of stevia to have a major effect at offsetting the bitterness of the chocolate.

This is so much better than before. And I’m so happy that now I’ve completely eliminated sugar from my diet. By sugar I mean all forms of sugar-type sweetener that are sugar-based like fructose, sucrose, cane sugar, raw sugar, etc.