Milk chocolate is solid chocolate made with milk added in the form of powdered milk, liquid milk, or condensed milk. In 1875, a Swiss confectioner, Daniel Peter, developed the first solid milk chocolate using condensed milk, which had been invented by Henri Nestlé, who was Peter's neighbour in Vevey.[2][3] The US Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids. However, an agreement was reached in 2000 that allowed an exception from these regulations in the UK, Ireland, and Malta, where "milk chocolate" can contain only 20% cocoa solids. Such chocolate is labelled as "family milk chocolate" elsewhere in the European Union.[4] Cadbury is the leading brand of milk chocolate in the United Kingdom.[5][6] The Hershey Company is the largest producer in the US. The actual Hershey process is a trade secret, but experts speculate that the milk is partially lipolyzed, producing butyric acid, and then the milk is pasteurized, stabilizing it for use. This process gives the product a particular taste, to which the US public has shown to have an affinity, to the extent that some rival manufacturers now add butyric acid to their milk chocolates.[3]

By now we know that most of the world consumes way too much sugar. But it’s not like our sweet tooth cares—when a dessert craving hits, it hits bad. Many turn to alternative ways to satisfy it, using less-refined sugars like agave, honey, and coconut sugar, but we’re going a step further this time, with treats that use no added sweeteners whatsoever. From tarts to mousse, these sugar-free recipes still manage to make dessert even sweeter. 

Hi! Love this post and concept. I am currently in the midst of a refined grains/sugar-free December. While it was a little bit difficult at first to not indulge in all the holiday treats, I am feeling really good + loving the REAL food + down several pounds. Feeling so good that I think I’m going to continue into January + look forward to following along your journey/getting more yummy recipes! 🙂
Baking is fun when you’ve got the time and the head space for it. But let’s be honest. It can get a little involved. You need to keep an eye on the clock. Who can really put up their feet and relax when they’ve got a cake in the oven? A few minutes too long or a few minutes too short and you’re either trying to hide the blackened cake crust with frosting or the whole thing collapses the minute you’ve put it on the table.

Hi Lil. I sent you an email last night but in case you didn’t get it I’ll answer here, too. Eryhtritol is a sugar alcohol (having both properties of sugar and alcohol in its chemical structure) which tastes very much like sugar but is about 60 -70% the sweetness of sugar. It is not absorbed by the body therefore it has zero calories and does not affect blood sugar. It undergoes an endothermic reaction when it melts, creating a cool sensation which is especially nice in frozen desserts. It has become a staple ingredient for low carb bloggers and bakers. Google erythritol. It can be purchased as crystals like sugar or blended with other ingredients like stevia, monk fruit or chicory root – Truvia is a brand that comes to mind. Can you find the Sukrin line of sugar-free products or Swerve? Either will work nicely. Please let me know if I can provide anymore information. Thanks for your question. Have a nice week! -Kim


So, you’ve decided to start a sugar detox. Or maybe you just want to cut your intake to see if you feel better without so much of the sweet stuff. But eliminating sugar from your diet shouldn’t mean eliminating dessert too. Here are 13 refined sugar–free recipes people are pinning, mixing, and baking, according to Pinterest. Each is sweetened using natural sugar or sugar substitutes, making them healthier yet still decadent options.
Fifteen obese diabetes patients were put on a high-carbohydrate diet to serve as the control group. Their diet consisting of the same calories for men and women included approximately 60 percent carbohydrates, 15 percent protein and 25 percent fat. Positive effects on the glucose levels were seen very quickly in the group following the low-carb plan. After six months, a marked reduction in body weight of patients in the low-carb diet group was also observed, and this remained one year later. (10)
Hi! Love this post and concept. I am currently in the midst of a refined grains/sugar-free December. While it was a little bit difficult at first to not indulge in all the holiday treats, I am feeling really good + loving the REAL food + down several pounds. Feeling so good that I think I’m going to continue into January + look forward to following along your journey/getting more yummy recipes! 🙂
When Zin, former girlfriend of a Thai mob boss, falls for Masashi, a Japanese gangster in Thailand, the boss banishes them: Masashi to Japan, and Zin, with her small daughter Zen, to live next to a martial arts school. Zen is autistic, with uncanny swift reflexes. She watches the students next door and Muay Thai movies, absorbing every technique. She's now a teen, and her mother needs chemotherapy. Zin has taken in a chubby kid, Moom, who watches over Zen. Moom finds a ledger listing business men who owe Zin money; he goes to them one at a time to collect in order to pay for Zin's treatment. Zen, with her martial skills, becomes his enforcer. A showdown with the boss is inevitable. Written by
Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 °C (59 and 63 °F), with a relative humidity of less than 50%. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Various types of "blooming" effects can occur if chocolate is stored or served improperly.[70]
This cake was amazing! I made it for my husband’s birthday party and it was a huge hit! I could not find coconut flower so I used almond flower instead. I subbed Truvia for Swerve (could not find Swerve either, I’m limited with items due to where I live). But even with subbing these ingredients it was so good! I can’t believe it’s even dietary! Thank you so much for sharing this!
Then don’t give up the fruit! Go for it. You sound like a fit and active person within the normal weight range. Generally the advice is to stay off excessive fruit, and high sugar fruit especially if people are overweight or have other health issues, then in that case fruit is not your friend. But with everything, eat within your personal carb limitations and eat to what is appropriate to you. Whole fruit is somewhat self limiting due to the fibre and water anyhow. You obviously have worked out a fabulous routine and it is working, so why change, stick with it Tom and enjoy 🙂
Cocoa powder is the pulverized cocoa solids left after extracting almost all the cocoa butter. It is used to add chocolate flavor in baking, and for making chocolate drinks. There are two types of unsweetened cocoa powder: natural cocoa produced by the Broma process, with no additives, and Dutch process cocoa, which is additionally processed with alkali to neutralize its natural acidity. Natural cocoa is light in colour and somewhat, and is commonly used in recipes that also use baking soda; as baking soda is an alkali, combining it with natural cocoa creates a leavening action that allows the batter to rise during baking. Dutch cocoa is slightly milder in taste, with a darker colour. It is frequently used for chocolate drinks such as hot chocolate due to its ease in blending with liquids. However, Dutch processing destroys most of the flavonoids present in cocoa.[8]

Sugar is addictive and has dramatic effects on the brain, especially when it comes to increasing cravings, anxiety and fatigue. On the other hand, certain kinds of healthy fats, including cholesterol, act like antioxidants and precursors to some important brain-supporting molecules and neurotransmitters that control learning, memory, mood and energy. Your brain is largely made up of fatty acids and requires a steady stream of fats from your diet in order to perform optimally.
The added cocoa butter and cocoa nibs, combined with the fine flavor of the chocolate, are enough to make consumers forget about the lack of sugar. Finally, they can enjoy a real treat while avoiding sugar, chemicals and extra-fats. Some examples are the super creamy 100% cacao bar by Chocolat Bonnat and a very crunchy 100% cacao with cocoa nibs by Akesson’s.
Milk chocolate is solid chocolate made with milk added in the form of powdered milk, liquid milk, or condensed milk. In 1875, a Swiss confectioner, Daniel Peter, developed the first solid milk chocolate using condensed milk, which had been invented by Henri Nestlé, who was Peter's neighbour in Vevey.[2][3] The US Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids. However, an agreement was reached in 2000 that allowed an exception from these regulations in the UK, Ireland, and Malta, where "milk chocolate" can contain only 20% cocoa solids. Such chocolate is labelled as "family milk chocolate" elsewhere in the European Union.[4] Cadbury is the leading brand of milk chocolate in the United Kingdom.[5][6] The Hershey Company is the largest producer in the US. The actual Hershey process is a trade secret, but experts speculate that the milk is partially lipolyzed, producing butyric acid, and then the milk is pasteurized, stabilizing it for use. This process gives the product a particular taste, to which the US public has shown to have an affinity, to the extent that some rival manufacturers now add butyric acid to their milk chocolates.[3]
By eliminating carbohydrates from the diet and keeping the body’s glycogen stores low or almost empty, we can prevent insulin from being released and storing fat. Less insulin circulating around our bloodstream means that the body is forced to use up all of its glycogen stores, then reach into fat stores tucked away in our adipose tissue (body fat) for ongoing fuel.

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The sequencing in 2010 of the genome of the cacao tree may allow yields to be improved.[45] Due to concerns about global warming effects on lowland climate in the narrow band of latitudes where cacao is grown (20 degrees north and south of the equator), the commercial company Mars, Incorporated and the University of California, Berkeley are conducting genomic research in 2017–18 to improve the survivability of cacao plants in hot climates.[46]
Had I not read your sugar free post I would’ve just kept on living my regular sugar-filled life. I didn’t go 100% sugar free but was very aware of everything sweet that I put in my mouth. I was super surprised at how easily my sugar cravings disappeared! I guess they were habits and not cravings? I think I only had one pop (hello from North Dakota!) all month and could barely finish it. I too couldn’t believe how sweet fruit tastes. I started ending my meal with fruit and soon realized I didn’t need the desserts I was packing in my lunch. Thank you for an eye opening experience. And that kale Caesar salad? To die for!
The chocolate industry is a steadily growing, $50 billion-a-year worldwide business centered on the sale and consumption of chocolate. It is prevalent throughout most of the world.[102] Europe accounts for 45% of the world's chocolate revenue[103] and the US$20 billion.[104] Big Chocolate is the grouping of major international chocolate companies in Europe and the U.S. The U.S. companies, such as Mars and Hershey's alone, generate $13 billion a year in chocolate sales and account for two-thirds of U.S. production.[105] Despite the expanding reach of the chocolate industry internationally, cocoa farmers and labourers in the Ivory Coast are unaware of the uses of the beans. The high cost of chocolate in the Ivory Coast also means that it is inaccessible to the majority of the population, who are unaware of what it tastes like.[106]
This is designed to be dark chocolate, meaning heavy on the cocoa and light on the sweetener. The high cocoa-to-sweetener ratio means you can taste the complex, almost-(pleasantly-)burned flavor of the bitter roasted cocoa. But if you’re not a person who loves 72%-85% dark chocolate bars, this might not be the chocolate for you. If you are, you’ll love the great taste of this pleasantly bitter homemade sugar free dark chocolate.
No matter how you slice it, we eat too many carbohydrates. We consume many more calories than we used to, and most of those extra calories come from extra carbs (so many chips and cookies!). Thus, it makes sense to cut back some on carbs. It also makes sense to choose lower-GL carbohydrate foods instead of “fast-acting” carbs that send your blood sugar soaring. These strategies are a big part of the Magic Foods approach to eating.
The benefits of low-carb diets are mostly due to a reduction, or in some cases almost an entire elimination, of glucose. Glucose, or other molecules that can turn into glucose once eaten, are found in all carbohydrate foods — whether grains, legumes, starchy vegetables, fruits and sweeteners of all kinds. To a lesser degree even nuts, seeds and vegetables contain glucose.
Cacao, pronounced by the Olmecs as kakawa,[1] dates to 1000 BC or earlier.[1] The word "chocolate" entered the English language from Spanish in about 1600.[30] The word entered Spanish from the word chocolātl in Nahuatl, the language of the Aztecs. The origin of the Nahuatl word is uncertain, as it does not appear in any early Nahuatl source, where the word for chocolate drink is cacahuatl, "cacao water". It is possible that the Spaniards coined the word (perhaps in order to avoid caca, a vulgar Spanish word for "faeces") by combining the Yucatec Mayan word chocol, "hot", with the Nahuatl word atl, "water".[31] Another proposed etymology derives it from the word chicolatl, meaning "beaten drink", which may derive from the word for the frothing stick, chicoli.[32] The term "chocolatier", for a chocolate confection maker, is attested from 1888.[33]
Hi Barb, That can definitely be it. Losing when you are close to goal can be more difficult. It could also be that your body’s healthy weight is a little higher than what you’d like – which doesn’t mean you can’t lose, but makes it more difficult. If just eating Keto foods isn’t working, double check the macros for your weight and see if the amount you’re eating needs to be adjusted. You’ll find more help and support in our support group here.
The researchers tracked biomarkers that helped them ensure that the participants stuck to their diets. They also worked with a large food service company, Sodexo, to prepare thousands of generally healthful meals that the subjects could eat in cafeterias or take home with them. A typical meal for the high-carb group might consist of a chicken burrito bowl with rice and vegetables, for example, or roasted turkey with green beans and mashed potatoes. The low-carb group would get a similar meal with fewer carbohydrates, like a chicken burrito lettuce wrap or roasted turkey with green beans and mashed cauliflower.

The chocolate industry is a steadily growing, $50 billion-a-year worldwide business centered on the sale and consumption of chocolate. It is prevalent throughout most of the world.[102] Europe accounts for 45% of the world's chocolate revenue[103] and the US$20 billion.[104] Big Chocolate is the grouping of major international chocolate companies in Europe and the U.S. The U.S. companies, such as Mars and Hershey's alone, generate $13 billion a year in chocolate sales and account for two-thirds of U.S. production.[105] Despite the expanding reach of the chocolate industry internationally, cocoa farmers and labourers in the Ivory Coast are unaware of the uses of the beans. The high cost of chocolate in the Ivory Coast also means that it is inaccessible to the majority of the population, who are unaware of what it tastes like.[106]
Hi I’m new to Keto. I have been reading about it, and understanding what to eat and what not to eat. My problem is I’m not sure if I’m doing it correctly. I’m constantly hungry whereas information reads that I will never be hungry. I use fats as required along with topping up with vegetables in my meals yet this does not fill me up. I haven’t experienced the Keto flu and I’ve even put on weight! I have been doing this for about 3 weeks now. Any ideas where I am going wrong.

Studies have shown that people losing weight with a low-carbohydrate diet, compared to a low-fat diet, have very slightly more weight loss initially, equivalent to approximately 100kcal/day, but that the advantage diminishes over time and is ultimately insignificant.[6] The Endocrine Society state that "when calorie intake is held constant [...] body-fat accumulation does not appear to be affected by even very pronounced changes in the amount of fat vs carbohydrate in the diet."[6]
These non-GMO, 100 percent vegan dark chocolate chips melt easily in the oven (or, let's be real, your mouth) and are the perfect way to sweeten up just about any desert. Reviewers love this brand of chips for both taste and health benefits, with one person raving that these are these are the best chips they've ever found. They write, "The taste is beyond amazing especially for anyone who love[s] dark chocolate like I do. I started on a ketogenic diet for health reasons and was afraid that I would never be able to enjoy chocolate again unless I did it myself (time consuming). I'm so happy that there is a brand of chocolate chips I could buy that tastes fantastic." For $30, you'll get four packs of these unsweetened chips, which each hold 9 ounces of chocolate.

When it comes to losing weight, calorie counting is crazy, but shifting your attention to the types of foods you eat and focusing on mindful eating can make all the difference. Low-carb diets have a reputation for producing fast weight loss without feeling hungry or needing to count calories. In fact, many people experience weight loss following a low-carb diet even if they’ve tried “everything else” and never got the results they were looking for.


The benefits of low-carb diets are mostly due to a reduction, or in some cases almost an entire elimination, of glucose. Glucose, or other molecules that can turn into glucose once eaten, are found in all carbohydrate foods — whether grains, legumes, starchy vegetables, fruits and sweeteners of all kinds. To a lesser degree even nuts, seeds and vegetables contain glucose.
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