2-3 squares of dark chocolate...
 

That's three authors who've recommended squares of dark chocolate; Dr. Fung, Dr. Bredesen, and now Dr. Perlmutter.

They say squares of dark chocolate, so I assume they mean a chocolate bar. Dr. Fung specifies (I think it was) 77 percent cacao.

Do you think they mean the chocolate bar, with sucrose / sugar inside?

I used to eat Baker's Chocolate, that's pretty strong plain, not bad with coffee though. You can make some sugar-free in the microwave by adding a little coconut oil or butter too.

Interesting. How does that work?

There is an 85% at Trader Joe's and 90% Lindt, look for the ones with the fewest grams of sugar you can still eat. As your taste buds change, you can get by with brands with very little sugar. There are numerous dark chocolate fat bomb recipes with butter and stevia/erythritol, that start with bakers chocolate or 100% cocoa powder. https://ketodietapp.com/Blog/lchf/6...at-bomb-recipes

From your post it sounds as though you are equating a "square" of chocolate with a "bar" of chocolate. Perhaps it is I who am wrong, but I have always understand "square" to be one of the bits that chocolate bars are divided into - that would be 12 or 16 (or so) "squares" in each "bar". Read the nutrition label; chocolate bars are often 100 grams. On the 90% bar I have in the pantry it says 1 serving is 40g (4 squares) & 12g total carbs. Therefore the whole bar would be 30g total carbs. I never eat more than 1 or 2 squares at a time.
I apologise if I misread your post.

Thanks.

:)

I like the Lindt 85% or 90%.

I used to make my own chocolate treats all the time:


100% pure dark bakers chocolate
coconut oil
sweeten to taste - I used stevia and sugar free Torani syrup, French Vanilla

about maybe 3 parts chocolate to 1 part coconut oil - I just eyeballed it and it varied all the time, melt together in a double boiler or in microwave, pour in a chocolate mold, silicone ice tray or flat onto wax paper or parchment, freeze.
The flat piece can be broken up. I always stored in the freezer or fridge.

These are delicious - just as good as any bar out there, without a bunch of additives and you control the sweetness. I weaned myself off of artificial sweeteners, for the most part, but I still make them occasionally for my diabetic husband.

I used to make a bark-- cocoa powder, pinch coffee crystals, little vanilla extract, melted co, melted salted butter, splenda and nuts of choice. Pour in a pan with edges, like a jelly roll. Put in freezer. break in pcs and keep in freezer. Pick a pan that will keep the bark thin, 1/4 inch or less, nuts can stand higher like little islands. Any thicker and it is hard to break off peices.

My kids steal this!! :yum: :yum: :yum: :yum: :yum: :yum: :yum:

Which cocoa powder you like best is a matter of taste. :yum:

As for commercial bars of chocolate for eating, work your way up to the higher 90% bitter stuff. It is an acquired taste.!! lol Just use the carb count to not overeat any chocolate bar. The bitter chocolate bars are self limiting where as milk chocolate I can eat all day. :agree: :agree: :agree: :agree:

Yeah, I max out at about 4 squares on the 90%.

four?? wow. THAT is punishment. :lol: :lol: :lol:

The Lindt 90% is my poison. I try to limit it to two squares with my coffee in the evening but sometimes eat a third.

For the connoisseur, there are 100% chocolate bars - cocoa bean the only ingredient. My regular has 8g carbs per 100g; I eat 1/4 of a 65g bar per serving.

I've also worked up to 90%. I don't care for it all that often. In fact, I should probably open that bar I bought over a month ago.

Far cry from my bad old days in which I was such a chocoholic, my coworkers bought me a giant jar of mini chocolate bars when I moved away!

Thanks everyone. Thanks for the recipes cshepard & Ms Arielle.

:)