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Old 09-08-2016, 10:15 AM   #21
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Location: North West England
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Originally Posted by PrincessFiona60 View Post
Once again, a matter of taste. Some of us get along just fine with cocoa powder/the darkest chocolate with no sugar added.

Just because you can't taste it (straight cocoa powder), doesn't mean others don't.
Good for you PF.

I can take it or leave it. I eat it and use it as an ingredient but I must admit if chocolate became extinct it wouldn't bother me at all.

Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
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Old 09-08-2016, 11:27 AM   #22
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Originally Posted by Mad Cook View Post
"what else is it that makes milk chocolate *milk* it has milk in it. It also has less cocoa butter in it than most dark chocolate varieties.

Does this help? What Is the Best Type of Chocolate for Baking?

You can buy diabetic chocolate (at least in the UK you can) but I don't know how it would behave in cooking. I would imagine that your local Diabetic advice people would be able to help you with this.
The original post was written in 2013. Not likely she'll see your response

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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chocolate, milk, sweet

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