The only similarity between the q

Queen of England and myself is we both are chocoholics.

 

http://www.businessinsider.com/a-royal-chef-reveals-queen-elizabeths-favorite-chocolate-2017-8?IR=T

 

For me it's Lindt 75%+ . The higher you go the more dusty the flavor.

 

We got a chocolate wholesaler nearby selling up to 90% bars.

 

How to make sugar free, 80% chocolate which retains the mouth melting quality?

 

 

There seems to be some truth to the special qualities of chocolate

 

 

Quote

 

In 2014, one concluded that eating the nutrient can "reduce some measures of age-related cognitive dysfunction." A 2011 study, meanwhile found that cocoa flavanols "positively influence psychological processes." The suspicion is that eating the nutrient increases blood flow to the brain, which in turn improves a number of its functions.

 

 

Read the Washington Post from 2016

 

https://www.washingtonpost.com/news/wonk/wp/2016/03/04/the-magical-thing-eating-chocolate-does-to-your-brain/?sw_bypass=true&utm_term=.08eeccaffaa8

 

 

 

 

 

 

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20 hours ago, THAIPHUKET said:

Queen of England and myself is we both are chocoholics.

 

I see that British After Eight mints aren't good enough for Brenda, and she has to go for fancy, expensive German mints, even though Argos used to sell a table decoration, the After Eight Royal Coach, which I'm sure would grace any royal table.

Simply use chocolate power and artificial sweetner, not sure if it works for chocolate, but for fondue the taste is nearly identical, I don't see why it wouldn't work.

 

Why no sugar? Diet?

Yes, I'm on a Keto diet. Minimal carbs & high fat.
Feeling great!


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