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More good news for dark chocolate lovers


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#1 DesertWolf

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Posted 25 March 2007 - 09:43 AM

Chocoholics were given further reason to rejoice on Saturday when a small clinical study showed that dark chocolate improves the function of blood vessels.

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#2 Pan Buh

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Posted 25 March 2007 - 10:01 AM

Dr. Valentine is also working on a study to prove that cut flowers can cure headaches. :devil:

#3 Amber von Doom

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Posted 14 July 2007 - 08:28 AM

Good excuse for me to go buy myself some dark chocolate right now.
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#4 OMG_Bill

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Posted 14 July 2007 - 12:09 PM

I always have a stash of 70% and 85% nearby. One never knows. :)
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#5 Le Gimp

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Posted 14 July 2007 - 04:23 PM

A buddy of mine from work brought me four bars of chocolate from Germany a couple of weeks ago (he was on a business trip).

70 and 85% Lindt. Man it was good.

I'm still lusting for the 90% lindt.

#6 OMG_Bill

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Posted 14 July 2007 - 04:43 PM

I haven't done the 90% Lindt yet but the others are in my desk at the office and night stand at home. What is particularly nice is that the Grands don't care for the bitterness of the 85%. A bonus!
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#7 LeRoy

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Posted 14 July 2007 - 04:48 PM

I have 85% and 99% Lindt.
The 85 is great.
The 99 will last quite a while.

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#8 Wamplet

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Posted 06 January 2008 - 04:54 PM

My favourite brand is called Endangered Species and there are a variety of flavours.

Currently I am on my last 2 bars of 75%, the one with coacao nibs. It's my absolute favourite one.

The store i buy them from had higher % bars, but i believe i am the only one who has been buying them and they are nearly out of anything past 70 or 72.

They have other imported brands and Lindt with higher percents, but I really don't like the taste of Lindt compared to the Endagered species brand.

I found some alternative bars at Central Market, called a Dagoba bar. I Forget the percent, but it's around 85+ or so. It's pretty good and tastes nearly identical to the Endangered species brand, so i may start buying that one.

Also, I try to get the ethically traded bars.

edit: forgot to mention my "dose." I try to eat 1 or 2 small squares a night.

Edited by Wamplet, 06 January 2008 - 04:54 PM.


#9 Poor

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Posted 06 January 2008 - 10:20 PM

Look out ! Next week it'll be all over the news that dark chocolate causes cancer (when administered in ten ounce doses to eight ounce rats that are from a population specifically bred to develop tumors)I hate shock headlines like that. The store I work at right now has a ridiculous amount of dark chocolate that cost more per bar than I try to spend on meals for a whole day. Pretty wrappers too. I am intrigued by the Dagobah Lavender Dark.
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#10 Pan Buh

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Posted 06 January 2008 - 10:54 PM

Lavender and chocolate is a particular weakness of mine. I always keep a bottle of lavender infused cocoa syrup on hand.

#11 Brooks

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Posted 06 January 2008 - 11:09 PM

Seriously, PB? Do you make hot chocolate with it? Chocolate milk?

#12 Pan Buh

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Posted 06 January 2008 - 11:21 PM

Mostly it goes on ice cream. Mostly homemade.

#13 Brooks

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Posted 06 January 2008 - 11:39 PM

I've just never heard of lavender-infused cocoa. I can't even imagine it in my mind's taste buds. Is it a European thing?

#14 baubel

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Posted 07 January 2008 - 12:32 AM

Recipe?

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#15 Brian Robinson

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Posted 07 January 2008 - 05:34 AM

ZChocolat.com's Lavande is one of my favorite chocolates. It's absolutely devine.
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#16 Pan Buh

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Posted 07 January 2008 - 07:21 AM

Chocolate-lavender isn't a European thing at all, AFAIK. I have several lavender plants in my garden. They're wonderful. And butterflies think so too. So, it's just something I harvest each summer and spend the rest of the year thinking of ways to use it. A couple years ago I just wove a bunch of spikes into wands and before they could make it into any drawers or closets the boys were busy casting spells at each other with them.

We've had lavender ice cream, lavender pork, lavender pizza and lavender gin. It can be a bit tricky to balance quantities but when you nail it right it can be so ethereal and elusive a taste. My favorite is really probably the syrup though, I never get tired of it, no matter the time of year.

1.5 cups of water
3 cups of sugar
1.5 cups of cocoa powder
2-3 Tbsps lavender flowers
1 Tbsp vanilla
.25 tsp salt
2 Tbsp light corn syrup

Bring water, sugar and lavender to a boil. Whisk in cocoa, vanilla, salt and corn syrup until all solids are dissolved. Reduce until slightly thickened. Strain and cool.

Truthfully, it's better to add the vanilla, if you're going to use it, and I don't find it absolutely necessary, at a later stage so you don't lose flavor when the alcohol evaporates off rapidly at the higher temps.


And if you just take the first step and substitute your herb of choice and you have an herbal simple syrup, which can contribute an interesting twist to any sweetened cocktail.

#17 Brooks

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Posted 07 January 2008 - 07:30 AM

Thanks, PB.

Have you ever made this with dried lavender, or do you only use fresh?

#18 Pan Buh

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Posted 07 January 2008 - 07:36 AM

I do it both ways. Fresh I think I use 6-8 flower spikes.

#19 Joe Legate

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Posted 07 January 2008 - 07:42 AM

I do it both ways.

TMI! TMI! :shock:

#20 Pan Buh

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Posted 07 January 2008 - 07:45 AM

That's just the simple answer for all youse that deal in two-value logic. It's really, much, much more complicated.

And fun.

#21 Brooks

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Posted 07 January 2008 - 08:20 AM

I don't believe I've ever seen fresh lavender. Isn't that weird.

I'll snoop around for some food-grade dried lavender. :cheers:

#22 baubel

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Posted 07 January 2008 - 05:09 PM

Thanks for the recipe Pan Buh. I look forward to trying it.


Mmm, food grade. I must start using that phrase in everyday conversation with things that aren't normally meant to be eaten.

"I could really go for some food grade laptop right about now."



I bet Abs will hop onto something there. :harhar:

A little technological fix to a spiritual problem.


#23 jcbphd

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Posted 07 January 2008 - 05:21 PM

Now I have some ideas for what to do with the lavender I planted in my herb garden. Is it Spring yet?
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#24 Brooks

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Posted 07 January 2008 - 05:31 PM

"I could really go for some food-grade laptop right about now."

I could do with a food-grade head transplant right about now.

I'm saying "food-grade" cuz I don't think you can just dump a handful of lavender potpourri into your chocolate syrup.

#25 Joe Legate

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Posted 07 January 2008 - 05:44 PM

I don't believe I've ever seen fresh lavender. Isn't that weird.

Brooks, that's reason enough to eventually find yourself on Washington's San Juan Island. The Lavender farms there smell like you died and woke-up in whore-hell...or granny-hell. It smells great at first but wave after wave of that sickly sweet aroma will bring the stoutest heart to their knees.

That said, if I win the lottery, I would without a doubt move to the San Juan Islands.

#26 Brian Robinson

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Posted 07 January 2008 - 05:50 PM

:laf:
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#27 Absomphe

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Posted 07 January 2008 - 05:52 PM

The 2005 Leprechaun Lavendar Ale from Whatcom Brewing that I was so fond of was redolent of that San Juan Islands Whorehouse Lavendar. Damn, was it ever savory, and delicious.

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#28 Brooks

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Posted 07 January 2008 - 06:07 PM

...that's reason enough to eventually find yourself on Washington's San Juan Island.

Sounds amazing!

I've been itching to spend a week or two in the NW. Is San Juan Island a day-trip from Seattle?

#29 Joe Legate

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Posted 07 January 2008 - 06:16 PM

Easily!
Let us know when you're interested. All we need is a good excuse to head back to Seattle.

#30 Brooks

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Posted 07 January 2008 - 06:18 PM

It's a deal!


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