Chocolate has always been one of my highest dietary hurdles.
Fortunately, back in February, some friends of mine from church (who, incidentally, are very active in Missionaries of the Poor) suggested I try acquiring a taste for dark chocolate. They recommended starting 60% cacao dark chocolate first and work up from there.
What a godsend! My wife and I now regularly enjoy up to 90% cacao chocolate, albeit usually in combination with something else. I especially enjoy a couple squares dabbed with regular peanut butter (not reduced fat) and some crumbled almonds on top.
On Easter, I ate a Hershey’s milk chocolate egg and actually found I didn’t care much for it. It seemed more waxy than creamy, so I looked forward to my next square of Ghirardelli Midnight Reverie!
Consider this: a serving of Lindt 90% cacao chocolate nets 7g of carbs versus 25g in an equal sized bar of Hershey’s milk chocolate. For someone going low-carb, I call that a win!
One of my favorite treats is Lindt’s 70% cacao dark chocolate with almond brittle. At 14 net carbs per serving, it’s not as healthful as the 90% cacao, but it makes a pretty darn good treat!
Tip the Scales 2012! 
Reblogged this on Falcone's Crossroads and commented:
Re-posted from my other blog. Check it out when you get a chance . . . it’s for a good cause!
I love dark chocolate! In fact, I loved the 100% unsweetened baking chocolates so much that I ended up making myself sick of it. Which is both a blessing and a curse–I won’t be tempted to eat too much and there’s so much benefits from 100% cacao chocolate.. but I can’t savor the taste like I used to :(!
Ha! It’s a “double-edged chocolate bar”! I’d gotten to the point where every candy bar I had turned into a mini-binge; I’d get a Milky Way AND then a 3 Musketeers to top it off. Whatever you do, moderation is the key; I’m having an easier time using the dark chocolate to give me that “chocolate chemical reaction” that I love so much. Thanks for your comment!
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