The 3FW (FED Fun Food of the Week): Baker's Unsweetened Chocolate


Do you love chocolate or chocolate flavored sugar?  If you find yourself in the former category, you likely appreciate the rich, bitter, smoky flavor of full-bodied dark chocolate bars.  Perhaps you have been gradually "stepping up" and buying dark chocolate with higher and higher percentages of cocoa;  70%, 80%, maybe even 85%.

However, most high-cocoa chocolate bars still contain objectionable NADs (Neolithic Agents of Disease) such as soy lecithin and sugar.  People watching their carb intake also need to be wary of "Sugar-free" bars that substitute sucrose for sugar alcohols like malitol.  While these sweet sister molecules side-step labeling laws, your body is not so easily fooled.  Sugar alcohol still raises blood sugar, amongst other undesirable effects.  The beneficial antioxidants and flavanols found in chocolate may justify occasional indulgence, but there has to be a better way to get your cocoa fix.

Wandering your local grocery store or specialty food emporium you may find yourself seduced by the packaging, elaborate stories, and exotic sources of candy-aisle chocolates.  Do not be fooled!  The true chocolate lover, the one who seeks the penultimate expression of cocoa consciousness, will see through these seductions.  The prize we seek is found amongst much more pedestrian surroundings; close to the ground, far below the prime real estate of "eye-level".  In the baking aisle, nestled in a bright orange box, is a utilitarian package marked "Bakers Unsweetened Chocolate".  

The Baker's Chocolate company has been around since 1765 and their products were among the first consumables to be packaged and sold nationwide.  The Baker's Unsweetened Chocolate bar is 100% cocoa and retails for ~$3.00.  Did I mention it weighs in at a full 1/2 pound and each square ounce is conveniently wrapped in its own little wax-paper envelope?

Paired with a snifter of pastured heavy cream, a single square is pure bliss.  The cocoa can also be melted in a double boiler and combined with a variety of other ingredients to allow for a customized experience.  However you choose to enjoy this king of candies, you can rest comfortably in the knowledge that you have made the impossible possible.  You can have your chocolate and eat it too.

Suggested Recipes for Baker's Unsweetened Chocolate:



Holy Mole Chicken Salad

Note: To prepare unsweetened chocolate for use, I recommend melting it in a double boiler.  If you don't have a double boiler, simply fill a small pot with water and bring to a low boil.  Put the chocolate into a heat safe measuring cup (like Pyrex brand) and put the measuring cup into the water.  The water will ensure that the temperature doesn't get too high and scorch the chocolate.  Just be careful that no water gets into the chocolate itself.


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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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3 comments:

  1. What do you eat it with the cover the bitterness?

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  2. A little cup of pastured heavy cream (from grass-fed cows) has just enough of a sweetness to completely offset the bitterness of the pure chocolate. Otherwise, I'll usually blend it with creamed coconut (covered in a previous 3FW) if I'm making a sauce, a bar (5-layer bacon bar!), or a nut brittle. I'll also chop it up and mix it with a few raw almonds, macadamias, unsweetened flaked coconut, etc. and pour coconut or almond milk over it for a paleo muesli "cereal" and I don't even notice any bitterness.

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  3. I eat it just the way it is. You get used to the bitterness and grow to like it!

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