Ok, I'm back on my quest for the understanding of the "whys."
So...why is chocolate a trigger?
If it were the caffine, wouldn't cocoa powder also be a trigger?
Understandably, most chocolar bars, candies, etc. have milk products, so that makes sense. I'm not about to go out and eat a Snickers or anything, have no fear!
But, what about cocoa butter as an ingredient? It's just from the cocoa bean also right, not really "butter"? Is it safe as an ingredient in a dessert mix, for instance? I understand that it is considered vegan. It is probably high in fat, but if it were just an ingredient, or if the dessert were consumed in a very small quantity after a very low fat meal, could that be a safe way to have a chocolate fix? (Assuming it had no milk, eggs, HFCS, etc...)
Also, I found a brand of chocolate that makes solid dark chocolate bars that are purely 75% cocoa powder, then sugar, then a bit of soy lethicin to hold it together. That's obvioiusly "solid chocolate", but I can't see why it wouldn't be just a safe as ADB or other home-baked cocoa-based chocolate desserts.
Is the "solid chocolate" warning just so that we don't all go out and eat Hershey's by the truckload? Could there actually be safe solid chocolates? (Maybe the dairy-free Kosher chocolates?) Or is there something else that is a trigger with chocolate that I am missing?
Thanks so much...
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~~~Pain is inevitable. Suffering is optional.~~~
Edited by AlyssaKaye (05/07/05 04:12 PM)
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Solid Chocolate v. Cocoa
