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  1. Lauren

    I haven’t baked in so long. This is going to sound simply inconceivable, but… I rarely eat sugar anymore. Chocolate has been giving me migraines. I know, right?!

    However, I was recently reminded of Black Bean Brownies, and I think they might be a good compromise. Bake some, I implore you! Be my guinea pig.

    The Whole Foods recipe looks best, though you can also simply combine a can of beans with boxed mix.

  2. leaf (the indolent cook)

    I wanted to buy dark cooking chocolate the other day and like you, I wasn’t impressed by the ones with milk solids… anyway I ended up using cocoa powder instead. This Lindt one sounds fabulous, though!

  3. Mary @ Bites and Bliss

    That chocolate sounds so delicious. Interesting that it’s “specialty baking chocolate”, too..I’ve never really heard of that beyond the meltable blocks in the baking aisle but never from bars like that.

    I don’t have a problem eating the ingredients of baking things..but I have been known to eata log of cookie dough before it gets the chance to turn into actual cookies!

  4. Johanna GGG

    I have always been quite happy to cook with lindt 70% chocolate when wanting it to be vegan but the price is outrageous – is this cheaper? I suspect I would eat it by itself because I eat choc chips out of the packet too.

    And I just checked out your favourite song – v cute and reminded me of my days when I worked in a library putting away books – my job title was “Page”. My parents used to joke that I just sat in a book!

  5. Victoria (District Chocoholic)

    I happen to think it’s perfectly reasonable to taste your baking chocolate. It’s such an important factor in how your baked goods turn out.

    And maybe you need to taste a lot of it to decide how it will work in a recipe. Also reasonable.

  6. Priyanka

    I wondered about the spelling of menopause too,but that was just one of your witty coinage 🙂 I am guilty of eating chocolate chips, I buy them more to snack then to bake!

  7. Anna Johnston

    All chocolate is fair game in my house, I wouldn’t think of discriminating against any form of chocolate.., its part of my live and let live program 😉

  8. Matthew

    Nibbling raw items seems to be common practice.

    Over the years I have seen a number of interesting sights.

  9. Emma @CakeMistress

    Oh gosh, the number of times baking chocolate has disappeared before its intended use…
    I’m pretty chuffed with their cooking chocolate. It’s faaaaar better than compound chocolate *shudder*

  10. Fiona

    Nibbling is part of the process.

  11. Louise

    I’ve never been fond of eating cooking chocolate on it’s own, although it has been known to happen. The best cooking ingredient by far has to be condensed milk.

  12. Lorraine @ Not Quite Nigella

    Hehe you know it has been ages since I ate cooking chocolate by itself! Hmm good question, how about…everything? lol Peanut butter, jam-yes I can eat jam by itself especially the jam with lots of chunks of fruit 😛

  13. Simply Life

    I didn’t even know there were special chocolates for cooking – fun tip!

  14. Tammy

    I love your description of that feeling of wanting something… And that is MY new favorite song but I’m going to keep it a secret and use it as my valentine to the DH. Thanks so much.

  15. Camille

    The chalkiness is what keeps me from being a true Lindt fan. I just can’t get over it. As for cooking ingredients that I can’t help but snack on, this may horrify you, but I am powerless in the face of crystallized ginger.

  16. Kate (What Kate is Cooking)

    I definitely snack on chocolate when I’m baking! Chocolate chips, chocolate squares, you name it. ESPECIALLY melted chocolate… I can’t help but dip my spoon in until it’s almost gone!

  17. L-izzle

    Hmmm…i think i’ll have to consider using this for my next rocky road endeavour! ….which is becoming a bi-weekly occurrence lately… :p

  18. Helen (grabyourfork)

    We used to eat milo and milk powder straight out of the tin. lol.

  19. GirlonRaw

    Darling you are so right about the yearning for chocolate feeling and rummaging through the cupboards to only find the one block of cooking chocolate available!!! Gosh it is so apt. Love your chocolate reviews!

  20. Kath Lockett

    LOVE the Lindt 70% cooking chocolate and I reckon it’s about 50-50 as to whether it gets sneakily scoffed row by row via trips to the pantry cupboard or used in cooking.

    Other sneaky vices are condensed milk and – god don’t hate me – glace cherries. Sticky, evil, fake things and they just call out my name….. Oh and eating Milo straight from the tin. Just gotta make sure that you don’t breathe in just as you’re stuffing your face or you’ll cough out dust!

  21. Julia @ Boredom Abounds

    Ph, I aaaaaalways snack on cooking chocolate – usually because a lot of the things I make require actual chocolate, not cooking chocolate, so I always allow a few pieces of cadbury or Lindt for eating during the cooking prep stages!

    My sister cannot resist condensed mik. Even if she’s not cooking, if there’s a tube or tin of it in the cupboard she’ll have more than a few spoonfuls of it.

  22. Evan Thomas

    I admit I eat chocolate chips every time I bake with them straight from the bag. They “fell” out and into my hand, so it’s OK. If I had that chocolate, I’d probably snack on it, too. The chocolate I buy to eat regularly is baking Belgian baking chocolate because it’s cheaper to buy from the pound than bars 🙂

  23. Heidi - Apples Under My Bed

    interesting! i have seen this but didnt opt for it due to the slightly larger cost. i may give it a try!
    Heidi xo

  24. Amy

    what about soya lecithin? that’s in soooo much chocolate and I’m allergic to soy. Don’t see why it has to be in 70% chocolate but am glad cadbury’s old gold 70 doesn’t have any anyhow. I don’t see the problem with milk solids being in 70% chocolate – it’s almost always either that or soya lecithin or both!

  25. Amy

    That’s what I’d like to know too! I’ve just done an order with Lario (last Thursday) for some dark and milk eating chocolate but have yet to hear back about it. Might give them a call later today to find out where they’re at. I shall review them as soon as I get them 🙂
    The ‘for you’ drops I had a friend send me about two years or so back from the US. Though I’ll see if it’s possible to go through Lario for them as well. They have a few couverture blocks with hazelnuts etc. but none plain.

  26. The Hook

    I used to work for a company called Swiss Fudge, which had stores in mega-malls and tourist mechas. Naturally, kids would gather round and pester you for chocolate or freebies. And we’d oblige them, with handfuls of baker’s chocolate! The looks on their faces were priceless!