11 Comments

  1. David(avacado)Wolfe is the authority on chocolate. He will guide you.

  2. Percentages of chocolate are shown of the box of some of the better chocolate. 90% chocolate, for example, means only 10% additives such as sugar. Man does that good chocolate taste good. Not that expensive either.

  3. Italics Mine says:

    When they talk about dark chocolate and lower diabetes risk, does their dark chocolate contain sugar, artificial sweetener, or no sweetener at all?

  4. Don't buy the new Whole Foods line of chocolate bars, the one I tried was repulsive to anyone used to fine chocolate. Take a very good look at the ingredients as well.

  5. While dark chocolate is clearly better than milk or white chocolate, the best option is to explore raw chocolate. This is typically minimally processed, with no dairy, refined sugars or added fats

  6. Once you try Raw chocolate there is no going back.

    1. where can one purchase raw dark chocolate.

  7. Diana McCalla says:

    I incorporate healthy chocolate into my diet every day. Because the beans are cold pressed, just 3 pieces equal 10 – 12 servings of raw fruits and vegetables for as little as 100 low glycemic calories. Because it stops inflammation, I no longer have to take pain pills for the arthritis in my hips. And it tastes so good I think I am doing something wrong! There is a great article about the difference between "good" chocolate and "bad" chocolate at cocoa 101.com.

    1. Gelatin (unflavored knox) will do much better at curing your arthritis

  8. When choosing dark chocolate in bar form, be sure there is NO SOY LECITHIN added. Also, if going for many raw variations, be aware of the AGAVE scandals whereby what is passed off as “healthy” may be a Trojan Horse far worse than any sugar, even refined.

Leave a Reply

Your email address will not be published. Required fields are marked *