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
Asher’s milk chocolate is so lush and creamy that, with just one taste, you’ll never be able to turn down another piece of Asher’s chocolate!  All of our best selling chocolates, including Chocolate Covered Pretzels, Sea Salt Caramels, and Almond Bark, are drenched in thick milk chocolate – the same chocolate recipe that has been your favorite for over 100 years. We carefully place these and other specially-crafted milk chocolate treats in our handsome gourmet gift baskets, perfect for presentation to your favorite loved ones. 
Use our premium meal planner tool (free trial) to access tons of weekly meal plans, complete with shopping lists. You can adapt the plans to your liking, skipping any meal, choosing how many people you’re cooking for, and the shopping lists adapt. You can even start a new plan from scratch (of from pre-existing ones), tailor them completely and save them.

To sweeten "sugar-free" chocolate, most companies use maltitol, a sugar alcohol that is 90% as sweet as sugar ("sugar alcohol" is a somewhat misleading term, as these are neither sugar nor alcohol). This type of sugar replacer (a group that also includes sorbitol, xylitol, mannitol, and isomalt) is particularly helpful to people with diabetes, because only a portion of it is digested and absorbed. And the part that is absorbed through the intestinal tract is absorbed slowly, so there's a relatively little rise in blood sugar.
I’m on keto and found your recipe while on my search for homemade chocolate chips (tired of paying the high price for Lily’s). I haven’t tried it yet but I saw another recipe that suggested using silicone pot holders for molds for chocolate chips. Seems like an ingenious idea! Here’s a link to the pot holders. https://www.amazon.com/Silicone-Ankway-Resistant-Non-slip-Insulation/dp/B01G3HJROS/ref=pd_rhf_schuc_p_img_12?_encoding=UTF8&psc=1&refRID=NXHADMFFV041YPNKSHFY

This sounds wonderful! I’ve had the original version with sugar, before, and it is really good. I haven’t made this yet, but I’m going to cook the crust on a cookie sheet, so it will be easier to plate. If I decide to make the chocolate whipped cream version, I will use dissolved gelatin in the cream, to keep the whipped cream stable. Where I live, this dessert is called “Fat man’s dessert”. Decades ago, the school lunch ladies made a dessert like this, with a Graham cracker crust, but they flavored the chocolate pudding with peppermint. It was yummy, too!


The widespread use of children in cocoa production is controversial, not only for the concerns about child labor and exploitation, but also because up to 12,000 of the 200,000 children working in Côte d'Ivoire, the world's biggest producer of cocoa,[109] may be victims of trafficking or slavery.[110] Most attention on this subject has focused on West Africa, which collectively supplies 69 percent of the world's cocoa,[111] and Côte d'Ivoire in particular, which supplies 35 percent of the world's cocoa.[111] Thirty percent of children under age 15 in sub-Saharan Africa are child laborers, mostly in agricultural activities including cocoa farming.[112] Major chocolate producers, such as Nestlé, buy cocoa at commodities exchanges where Ivorian cocoa is mixed with other cocoa.[113] 

The extent to which people will benefit from greater carbohydrate reduction has to do with how well our individual bodies handle carbohydrate, as sugars and starches in our food all end up as sugars in our bodies. The science is clear that people with a related cluster of issues including insulin resistance, prediabetes, type 2 diabetes, and metabolic syndrome are more likely to benefit from low-carb diets than from other dietary approaches. (It's worth pointing out that most people with these conditions do not know it.) This also includes people with so-called normal weight obesity.
Carbohydrates are a type of nutrient made up of simple sugars (monosaccharides) that bind together to form complex molecules. Depending on how the sugars are combined, they might create disaccharides (double sugars like lactose and sucrose), oligosaccharides (short chain sugars called glycoproteins and glycolipids), and polysaccharides (long chain sugars, like starch and cellulose).
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.
Hi Kristy, that is great that you have discovered us and you have a LCHF nutritionist on board. You are ahead of the game already! This will be an exciting time ahead for you as you will really learn so much about nutrition and your health. You will discover new ways to cook, which will eventually become your new favourites. You will lose weight and gain so much energy. You will also lose that constant feeling of guilt associated with eating, which is what I had. Eat too much, feel guilty, eat less, then overeat because you’re starving, feel guilty, and so the cycle continues. My weight has remained below my weight watchers goal for 2 years now without counting a single thing, how refreshing and healthy. You will gain control of your appetite and actually want to eat nutritious foods. Wheat and sugary foods no longer appeal (this is from me who used to buy 5kg bags of flour for my baking).
Harvard researchers examined the eating habits of 120,000 people for 20 years and found that yogurt was the single best food for shedding pounds: Over time, people who downed more of the protein-packed stuff lost pounds without trying. Meanwhile, a Nestlé Nutrition Institute study review found that consuming dairy proteins increases satiety, reduces food intake and keeps blood sugar steady. "Greek yogurt, which is strained to remove liquid whey, contains double the protein and less sugar than regular yogurt," Dubost says.

Start the Atkins 40 program by eating 40 grams of net carbs, 4 to 6-ounce servings of protein and 2 to 4 servings of fat per day. As you approach your weight loss goals, start to increase your carbohydrate portion size. By offering flexible eating options and a variety of food choices, it is simple to follow and easy to lose weight on Atkins 40 from day one. Your daily carbs can come from all food groups and you can choose to eat anything from the Acceptable Foods list below. With Atkins, you have the opportunity to customize your diet plan to achieve your weight loss goals in no time.   
Eat fat only until full. Don’t eat any more than you can handle. Sometimes people think they have to eat lots of fat whereas it is really eating the fat that naturally comes with a meal (i.e:not trimming a fatty steak) and adding as much fat as feels right to your meals through sauces and cheese for example. I don’t go our of my way to eat extra fat. If you are still hungry though but don’t feel like the heavy feeling some fat brings, add some coconut cream to your smoothies.
The Maya and Aztecs associated cacao with human sacrifice, and chocolate drinks specifically with sacrificial human blood.[18][19] The Spanish royal chronicler Gonzalo Fernández de Oviedo described a chocolate drink he had seen in Nicaragua in 1528, mixed with achiote: "because those people are fond of drinking human blood, to make this beverage seem like blood, they add a little achiote, so that it then turns red. ... and part of that foam is left on the lips and around the mouth, and when it is red for having achiote, it seems a horrific thing, because it seems like blood itself."[19]

Low-carb diets, especially very low-carb diets, may lead to greater short-term weight loss than do low-fat diets. But most studies have found that at 12 or 24 months, the benefits of a low-carb diet are not very large. A 2015 review found that higher protein, low-carbohydrate diets may offer a slight advantage in terms of weight loss and loss of fat mass compared with a normal protein diet.
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.
White rice is the main side dish made in Brazil. This is the way my mom would make it and taught my sister and I. What makes this so different is that we fry it in oil with minced onion and garlic before adding water. You can also use part water, part chicken broth. The secret is to not let it overcook because it should come out loose and not sticky.
The American Academy of Family Physicians defines low-carbohydrate diets as diets that restrict carbohydrate intake to 20 to 60 grams per day, typically less than 20% of caloric intake.[2] A 2016 review of low-carbohydrate diets classified diets with 50g of carbohydrate per day (less than 10% of total calories) as "very low" and diets with 40% of calories from carbohydrates as "mild" low-carbohydrate diets.[18] In a 2015 review Richard D. Feinman and colleagues proposed that a very low carbohydrate diet had less that 10% caloric intake from carbohydrate, a low carbohydrate diet less than 26%, a medium carbohydrate diet less than 45%, and a high carbohydrate diet more than 45%.[16]
Brenda Bennett is the cookbook author, homeschool mom, writer, photographer, cook and blogger behind Sugar-Free Mom. Sugar-Free Mom is a woman on a mission to reduce and eliminate added, processed sugars in her family’s life. She focuses on using natural sugars and sugar free substitutes to create healthier versions of popular and beloved recipes. Since 2011, her blog has become the most popular sugar-free source on the web today. Her cookbook, Sugar-Free Mom, Naturally Sweet & Sugar-Free Recipes for the Whole Family, is available now for order.
It’s not recommended because this chocolate doesn’t contain any of the stabilizers that commercial chocolate and chocolate chips use to hold their shape under high heat. If you want to use it, I’d recommend chopping it up, then freezing it solid first. Add it to the batter at the last possible minute before baking, and don’t use it in any cookie that bakes more than about 10 minutes. Sorry it’s kind of a high maintenance method! Good luck, and please let me know how it goes if you do use it!
Asher’s milk chocolate is so lush and creamy that, with just one taste, you’ll never be able to turn down another piece of Asher’s chocolate!  All of our best selling chocolates, including Chocolate Covered Pretzels, Sea Salt Caramels, and Almond Bark, are drenched in thick milk chocolate – the same chocolate recipe that has been your favorite for over 100 years. We carefully place these and other specially-crafted milk chocolate treats in our handsome gourmet gift baskets, perfect for presentation to your favorite loved ones. 
Now if you're thinking you'll just handle the problem by brushing and flossing a little more often, guess again. Since the breath odor is coming from metabolic changes and not necessarily a dental-related condition, traditional breath products are not likely to provide long-lasting relief. On the other hand drinking more water intake can do the trick.
When picking out gifts for the special people in our lives, sometimes we are limited to diabetic candy. But just because it is diabetic chocolate, it doesn't have to be bland or lacking in flavor. Introduce them to the delicious world of GODIVA's sugar free chocolate and bring new joy to their life. But make sure to explain to them that the chocolate is in fact sugar free so they are not fooled by the deliciously rich flavor of the treats you give them. Once they realize that they can have this tasty chocolate without breaking their diet, they will be forever grateful to you. 

Did you taste the mixture before you let it harden in the mold? If it was bitter to you before letting it harden, you needed more sweetener. For some getting used to stevia is a big transition. I use the vanilla liquid stevia by the brand Sweetleaf. I have tried Trader Joe’s vanilla stevia but I didn’t like it as much as Sweetleaf. Also different brands of liquid stevia are made differently and the way they are processed to form the liquid will produce different levels of sweetness. NuNaturals vanilla stevia is much sweeter than Sweetleaf. Don’t dump out your bottle but try other recipes with it and hopefully you can use it up and not feel you wasted your money on it. I’m sorry you didn’t like the recipe.
Excessive consumption of large quantities of any energy-rich food, such as chocolate, without a corresponding increase in activity to expend the associated calories, can cause weight gain and possibly lead to obesity.[76] Raw chocolate is high in cocoa butter, a fat which is removed during chocolate refining and then added back in varying proportions during the manufacturing process. Manufacturers may add other fats, sugars, and milk, all of which increase the caloric content of chocolate.[76]
BHB salts are a very useful tool to calm the hangry beast and establish appetite control. If you use 1 tsp to 1 Tbsp of the powder in 4 oz of water when you feel inappropriately hungry, it will raise your blood ketone concentration enough to satisfy your hypothalamus for at least a couple of hours. The brand called KetoCaNa has the best taste in my experience for an individual product, though I now use a 50/50 blend of that plus another ketone salt preparation called Nutricost Ketone Salts, both available from Amazon.com. The blend tones down the acidity of the KetoCaNa product and provides the best overall taste to my palate. You won’t need it every day, only when you feel like you need appetite control.
I used your recipe yesterday. I organic unsweetened chocolate, but threw away the package so I can’t say what brand. I also used equal exchange organic baking cocoa. I found food-grade cocoa butter by NOW in the baking section of my local health food store. I decided to give it a go. The substitution I made was to use xylitol. It wasn’t powdered, however, it was granulated. I thought it would melt in the chocolate. NOT the case. So, my first batch I made I used all the same measurements and the xylitol made the chocolate grainy. I had enough ingredients to make it again. But the second time around I added only one tablespoon of xylitol. It melted just fine. But the chocolate wasn’t quite sweet enough. So, I added another tablespoon. But then I ended up with grainy-ness again. And the second batch is now closer to a semi-sweet or 70% dark chocolate sweetness (which I prefer). I expect that the grainy-ness will be present in the chips if I bake them. Ultimately, these have great flavor and will satisfy my occasional cravings. Wondering if I found a powdered xylitol, if that would solve the melting issue.
Like Water for Chocolate (Como agua para chocolate), a 1989 love story by novelist Laura Esquivel, was adapted to film in 1992. The plot incorporates magical realism with Mexican cuisine, and the title is a double entendre in its native language, referring both to a recipe for hot chocolate and to an idiom that is a metaphor for sexual arousal. The film earned 11 Ariel Awards from the Academia Mexicana de Artes y Ciencias Cinematográficas, including Best Picture.
I wonder why you left out to mention the difference in quality of cacao beans. In my opinion only view are suitable to make a higher content bar. Bulk cacao beans can only be consumed by adding sugar and other ingredients to get a pleasant result. Big industry is build on mediocre ingredients to satisfy mass consumption and are limited this way. Compare a truck with a sports car makes no sense even though both are vehicles and can take you from A to B.
The idea that counting calories is the key to weight loss has long been embedded in the government’s dietary guidelines. It is the driving force behind public health policies like mandatory calorie counts on restaurant menus and food labels. Many experts say that the underlying cause of the obesity epidemic is that Americans eat too many calories of all kinds, prompted by easy access to cheap and highly palatable foods, and that they need to exercise portion control. On its website, for example, the National Institutes of Health encourages people to count calories and warns that dietary fat has more calories per gram than protein or carbs: “You need to limit fats to avoid extra calories,” it states.
One thing to consider when you're shopping for sugar-free dark chocolate is the percentage of cacao in your chocolate. True dark chocolate products contain anywhere from 70 to 100 percent cacao, and the higher that number is, the richer and more bitter the chocolate will taste. Luckily, most sugar-free dark chocolates are sweetened with stevia and other sugar alternatives that help offset the bitterness of a high percentage of cacao.
The base of this recipe is cacao butter (also known as cocoa butter), which is a creamy fat that is solid at room temperature. It may be available at a health food store, but I get mine on Amazon. If you can’t find cacao butter, you can use coconut oil. However, if you do use oil, you must keep the chocolates chilled, even once they are set. Coconut oil will be too soft at room temperature.
Have a hamburger but not the bread bun, load it up with veggies and cheese. Instead of a sandwich, have the fillings on a salad or wrapped in nori (seaweed) sheet, wrapped in slices of ham or other deli meats. And instead of cheesecake with a biscuit base and sugar laden filling, have a base made of ground almonds topped with cream, cream cheese, and berry filling.
It’s not recommended because this chocolate doesn’t contain any of the stabilizers that commercial chocolate and chocolate chips use to hold their shape under high heat. If you want to use it, I’d recommend chopping it up, then freezing it solid first. Add it to the batter at the last possible minute before baking, and don’t use it in any cookie that bakes more than about 10 minutes. Sorry it’s kind of a high maintenance method! Good luck, and please let me know how it goes if you do use it!
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

Thank you so much for this recipe! A lot of steps – all necessary – but so worth it. This is the best low carb dessert I’ve had! My parents, sister, and I all loved it. I made one change. I stabilized the whipped cream with gelatin, since it will take us a few days to eat it all, and I was afraid it might get watery. I don’t know if that was necessary or not. And you did say that it freezes well. Again, thanks for all your effort perfecting this wonderful dessert!
In 1967, Irwin Stillman published The Doctor's Quick Weight Loss Diet. The "Stillman diet" is a high-protein, low-carbohydrate, and low-fat diet. It is regarded as one of the first low-carbohydrate diets to become popular in the United States.[52] Other low-carbohydrate diets in the 1960s included the Air Force diet[53] and the Drinking Man's Diet.[54] Austrian physician Wolfgang Lutz published his book Leben Ohne Brot (Life Without Bread) in 1967.[55] However, it was not well known in the English-speaking world.
An early Classic-period (460–480 AD) Mayan tomb from the site in Rio Azul had vessels with the Maya glyph for cacao on them with residue of a chocolate drink, suggests the Maya were drinking chocolate around 400 AD.[10] Documents in Maya hieroglyphs stated chocolate was used for ceremonial purposes, in addition to everyday life.[11] The Maya grew cacao trees in their backyards,[12] and used the cacao seeds the trees produced to make a frothy, bitter drink.[13]

The composition of a person’s diet had a major impact on his or her metabolism in this study. The people on the low-carb plan burned off about 250 calories a day more than those on the high-carb diet, Ludwig said. In the low-carb group, those with the highest insulin secretion at the start of the study had even more dramatic results, burning up to 478 calories more per day than the high-carb dieters.
YUMMY! These came out perfect. The only changes I made was to reduce the cocoa powder by 2 tablespoons and added 2 tablespoons of heavy cream POWDER(Anthony’s)in it’s place. I also used half powdered swerve and half powdered bocha sweet. They are so good!! They taste more like milk chocolate to me. I bought the chocolate chip molds and the candy bar mold and the recipe was enough to make around 300 chips and 1 full size bar. Thank you!
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As of 2016 it was unclear whether low-carbohydrate dieting had any beneficial effect on cardiovascular health, though such diets can cause high LDL cholesterol levels, which carry a risk of atherosclerosis in the long term.[9] Potential favorable changes in triglyceride and HDL cholesterol values should be weighed against potential unfavorable changes in LDL and total cholesterol values.[31]
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.
NOTE: I’m a little nervous about the super sweet blend. I’m imagining that extra stevia has been added to bump up the sweetness. When stevia is added to chocolate, it can increase the bitter flavor compounds in both the chocolate and the stevia. Go slowly and taste as you go. Many THMs have made this recipe and I haven’t heard a complaint yet. Please let me know if you used the GSSS and how it worked. Have a great day. -Kim

Disclaimer: Nothing contained on this Site is intended to provide health care advice. Should you have any health care-related questions, please call or see your physician or other health care provider. Consult your physician or health care provider before beginning the Atkins Diet as you would any other weight loss or weight maintenance program. The weight loss phases of the Atkins Diet should not be used by persons on dialysis. Individual results may vary.


The new research is unlikely to end the decades-long debate over the best diet for weight loss. But it provides strong new evidence that all calories are not metabolically alike to the body. And it suggests that the popular advice on weight loss promoted by health authorities — count calories, reduce portion sizes and lower your fat intake — might be outdated.

Oh, by the way : We are prematurely killing our beloved pets with carbs. Dogs and especially cats need to eat meat, but commercial pet food is mostly corn & wheat, which was bad enough before being poisoned by weed killer (“Round-Up” which is soaked into all American grain today) …. Huge numbers of cats and dogs now suffer & die from kidney failure, and the only explanation is what we are feeding them. My kitties now get chicken and tuna, which is a lot cheaper than any ‘gourmet’ canned food. Cooking for them is kinda fun, for that matter.
thanks for your reply……since you are unsure of the cocoa paste i do have some bittersweet chocolate i can use but happy to hear that the cocoa butter is fine for food as i was worried about that term when i read it…….using ingredients i have never heard of in my 50 years of baking so need your help probably more than most………but as i stated thanks to you and your website i can cook and eat not only more healthy but definately to ensure to keep my diabetitis in check

Speaking of texture, this is another area where sugar and non-sugar sweeteners work a little differently. Chewy, crunchy cookies – think traditional chocolate chippers – have the texture they do because of sugar’s ability to caramelize and spread when baked. There are low sugar and sugar free cookie recipes which will yield similar results – take our peanut butter cookie recipe, for example – and typically, the less flour in the recipe, the more chewy and crunchy the cookie will be. Sucralose and SITR lend themselves to soft, puffy, cake-like cookies, such as our pumpkin spice cookies, which are popular with most everyone.


Yes, yes, yes it works. Just take a look at my testimonials page and join my closed group to see all the amazing changes happening to everyone who lies this way. This may also be another page you may wish to read. I understand it takes a huge mind shift to change what we have been believed, but trust me, it is the healthiest and most nutritious way to live.
The effects on your heart are also questionable. Especially if you switch to a high-saturated-fat diet, as people do when they start eating their fill of steak and bacon, your “bad” LDL cholesterol will go up. Levels of homocysteine, an amino acid that increases the risk of heart disease, may also rise if you eat a lot of meat and too few vegetables. And to get rid of the ketones produced when your body burns fat for energy, your kidneys need to work overtime, which raises your risk of kidney stones.
Absolutely, Janae. You can use more of your favorite sweetener. I do want to mention that erythritol based sweeteners tend to crystallize in wetter recipes (puddings, lemon curd) and adding more may result in crystals forming and a little crunch here and there. That only happens after a few days, though. This is a delicious recipe and I hope you enjoy it. -Kim
Hi, don’t know if you are still wondering about brands for coconut cream, BUT if you are in NZ go for the Kara brand 🙂 Just come into pak n save store not long ago and is BRILLIANT. I couldn’t understand why people love coconut cream so much by itself and how theirs was going so thick in the fridge (I would only use mine for curries and berry icecreams). Then our store finally brought in the Kara brand about a month ago, and OMGosh what a difference to the cheaper brands it is! It is beautiful and I think (from memory) is really high in fat. Really worth the little extra you have to pay 😉
Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". It should be noted that this refers to the combined percentage of both cocoa solids and cocoa butter in the bar, not just the percentage of cocoa solids.[96] The Belgian AMBAO certification mark indicates that no non-cocoa vegetable fats have been used in making the chocolate.[97][98]
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