It's About Chocolate

Gloria · Post by **Gloria** » Thu Mar 24, 2011 8:37 pm

Now that Passover is quickly approaching, I need to make some decisions about buying my year's supply of chocolate.

One store's shelves of Passover chocolate chips were already empty.

I tested OK for cocoa on the MRT test, which gives me some encouragement.

But chocolate usually isn't just chocolate. It's chocolate, chocolate liquor, cocoa butter, sugar (cane or other?), vanillan or vanilla. Sigh. An MCer's nightmare. Am I reacting to chocolate, chocolate liquor, cocoa butter, vanillin, etc?

I'm thinking I should try making chocolate pudding first. That would test cocoa. If that's successful, then I should test Enjoy Life chocolate chips because they don't have vanillin.

I'm nervous about vanillin, which is in many chocolate bars and chips. Is it the same as vanilla? Is it the same as imitation vanilla?

Gloria

JLH · Post by **JLH** » Thu Mar 24, 2011 8:57 pm

I wish I knew the answers to your questions. You made me have an incredible craving, however...........

TooManyHats · Post by **TooManyHats** » Thu Mar 24, 2011 9:14 pm

How much do you buy for a year? I've got my fingers crossed for you, Gloria.

Gloria · Post by **Gloria** » Thu Mar 24, 2011 9:21 pm

I used to eat one bar a week along with small pieces I melted and poured into Wilton candy molds. I usually would buy about 40 bars and 20 or so bags of chips, usually at half price after Passover ended. I still have a lot of bars left from last year, as well as quite a few bags of chips. I'm not sure how long they will keep, though.

Yes, Joan, the thought of chocolate is enough to make me drool. None has crossed my lips for 9 months. I'm so afraid that I won't be able to eat it. I wouldn't be testing it right now if Passover weren't so near.

Gloria

TooManyHats · Post by **TooManyHats** » Thu Mar 24, 2011 9:24 pm

Is this the chocolate from Chocolate Emporium? I didn't see vanilla in their list of ingredients, or is it in the cocoa butter?

Gloria · Post by **Gloria** » Thu Mar 24, 2011 9:43 pm

No, I haven't purchased chocolate over the web.

These are the brands I have right now:

Leiber's Real Chocolate Chips (Passover)
Elite bittersweet chocolate (Passover)
Trader Joe's 73% super dark chocolate
Enjoy Life semi-sweet chocolate chips
Oppenheimer chocolate chips (Passover)

I've got to put them away because the smell is coming through and I'm getting hungry for them.

Gloria

Polly · Post by **Polly** » Thu Mar 24, 2011 10:27 pm

Gloria,

I think you could test cocoa by buying some Hershey's cocoa and mixing it with hot water to drink. I think Kari tested it this way.

Good luck on your quest. I have finally accepted the inevitable about chocolate and me. I always thought I had trouble with it, and MRT confirmed it. I was reactive to cocoa and also vanilla (I'm guessing it's the same as vanillan but don't really know - maybe Mary Beth does.)

Polly

Mags · Post by **Mags** » Fri Mar 25, 2011 10:24 am

Vanillin can be derived from vanilla beans, but is usually derived from wood esters, believe it or not. It is a chemical compound that is frequently added to food products because the cost is much less than that of real vanilla. Because the actual chemical compound is identical, there are no labeling requirements. Scary, huh?

Mags

sarkin · Post by **sarkin** » Fri Mar 25, 2011 10:31 am

I have cocoa that's 100% chocolate from a health food store (haven't tried it, won't do so very soon, but maybe by next time it's hot cocoa season!).

Has anyone tried raw cacao nibs? I saw them somewhere, and am curious how they'd be prepared, and whether they'd be more/less likely to cause upset. Less processing means fewer opportunities for contamination, maybe?

It never occurred to me that I might not be able to tolerate vanilla. I'm going to pretend I didn't "hear" that for now, and just not try any for a long time ;)

Sara

TooManyHats · Post by **TooManyHats** » Fri Mar 25, 2011 12:23 pm

Vanillin can be derived from vanilla beans, but is usually derived from wood esters, believe it or not. It is a chemical compound that is frequently added to food products because the cost is much less than that of real vanilla. Because the actual chemical compound is identical, there are no labeling requirements. Scary, huh?

That's why I'm considered "allergic" to vanilla, because it's not really vanilla. It's a chemical compound.

Bifcus16 · Post by **Bifcus16** » Sun Mar 27, 2011 11:48 pm

Hi Sara,

I have some 100% cocoa powder and it is great. I make it into chocolate with just a bit of sugar and some cocoa butter. But then I like really dark chocolate. It isn't as smooth as regular chocolate, which doesn't significantly bother me.

This year I plan on experimenting with some marzipan as a filling and see how that goes. If I get enough time I also wouldn't mind trying some of Dee's coconut milk caramel as a filling.

As for the chocolate nibs, I am a fan of them. The variety I get have cane syrup added for a little sweetness. Suit people who like darkish chocolate. They are a kinda crunchy and totally yummy. I imagine if someone was still having to watch the fibre, then a large quantity would be a bad idea. But otherwise you are right in that they have so few contaminants it does make them safer.

Lyn

sarkin · Post by **sarkin** » Mon Mar 28, 2011 10:36 am

Lyn,

I actually squealed when I read the word marzipan ;)

I like my chocolate as dark and unsweetened as possible, so will look forward to experimenting both with the cocoa and the cacao nibs. Thanks! I think I'll even put a little note in my calendar, for something to look forward to trying when I'm ready to expand the food experiment a little.

Yay,
Sara

Deb · Post by **Deb** » Mon Mar 28, 2011 11:05 am

Marzipan....yum!
As kids we used to make candies for Christmas. It was a lot of work but a lot of fun. I had a couple of my grands and my sister in last year and we made them again. Our artistic abilities weren't great but the cocoa rolled potatoes sure were cute.

Gloria · Post by **Gloria** » Mon Mar 28, 2011 12:55 pm

Lyn wrote:I have some 100% cocoa powder and it is great. I make it into chocolate with just a bit of sugar and some cocoa butter.

I didn't realize that cocoa butter is available separately for purchase.

Sara,

All of the marzipan that I've seen contains soy or some other forbidden ingredient. Perhaps you'll find some that is pure. If so, let us know. I miss marzipan, too. My FIL used to be a baker in Germany where they make beautiful marzipan candies.

Gloria

sarkin · Post by **sarkin** » Mon Mar 28, 2011 1:12 pm

Gloria,

My childhood birthday cakes were just the sort of thing your FIL probably made, and you would appreciate. (This made for some awkward pauses when the other little kids saw how unlike the standard white-frosting-sugary-princess situation dessert was going to be, but it all worked out!)

I just closed my browser on these two marzipan recipes: http://www.marzipancakes.com/recipes.htm - and it makes me think further variation might be possible. Oh, one more: http://food.sulekha.com/basic-marzipan- ... recipe.htm - since the egg whites are added primarily as a binder, I think they could be substituted for anything liquid that's tolerated and not too drastic a flavor-changer. And of course, there's more, so much more...

When I get a little more traction on breakfast/lunch/dinner, I will definitely be up for DIY marzipan - but as always, I'm getting ahead of myself ;)

But I can't stop - this one might be where I begin: http://www.ellenskitchen.com/pantry/almpaste.html

I'm sure the rose water is lovely, and in fact, we have some in the pantry. But I would also be willing to bet that 'water' will do the job. And this has only sugar, water and almonds as ingredients, so I wouldn't let a lack of rose water (or unwillingness to test rose water) stop me from trying!

I'll let you know if I find a commercial brand of marzipan that's soy-free, and hopefully everything-else-free as well,

Sara