The FastDay Forum

[Tracieknits]

This was an interesting blog post I just read. She was summarizing part of a book by a French doctor about health and weight loss, and he was listing appetite suppressants for foodies - things like saffron and dark chocolate. I thought it was interesting

http://www.aussieinfrance.com/2013/05/a ... solutions/

I can't say I've seen 100% dark choc in the supermarkets where I shop, but I do indulge in one 70% dark choc square every now and then. In light of this article, I will definitely consider increasing my consumption!

I do add Harissa paste to just about everything: a teaspoon to lift a bowl of home-made soup; a generous smothering over chicken (whole of pieces) before roasting; a spoonful in a dish of chickpeas (or baked beans), eggs and feta cheese...
Since finding tubs of the fresher variety in a local supermarket, I cannot abide the stuff from the well-known yellow and red tube anymore!

[Tracieknits]

100% is called "baker's chocolate" in the US. It's quite bitter as there is no sugar or fat to temper it at all. I have tried it and I can't do it! Lindt makes a 90% that isn't completely terrible. But I still prefer a 70 to 72%

I'll have to try Harissa paste, if I can find it. At the very least, I suppose I can buy a tube in Paris in July

Interesting article I agree...one tip I would add, along the lines of "self-created appetite suppressants" is only to eat calories that are really worth it. How many times have we scarfed down the fries/chips that came with our meal only to find them mealy or tepid and to have regretted it afterwards? And there are very few processed foods that are, in my view, "WTC" (worth the calories). If you only eat foods that really taste good you might find yourself eating a whole lot less...

Just sayin'...

100% is called "baker's chocolate" in the US. It's quite bitter as there is no sugar or fat to temper it at all. I have tried it and I can't do it! Lindt makes a 90% that isn't completely terrible. But I still prefer a 70 to 72%

I have tried that Lindt 90% too, but found it too tannic and dry on the tongue. I prefer a ±70% too.

I have google the most well-known brands in France (those which will be on the supermarket shelves) and I just cannot seem to find one offering 100%, though it is available in specialist brands, probably more easily found if you live in Paris or another big town...

Re harissa, it is easy to make at home if you can get hold of chillies. See HERE for an easy recipe by one of my favourite chefs.

Dominic has written about Lindt 100% chocolate before now but it comes in 50g bars and costs a fortune, I shall stick to 90% as I think it is the perfect foodstuff. If you really want to try 100% cocoa use cocoa powder mixed with a tiny amount of cold water maybe?

Dominic has written about Lindt 100% chocolate before now but it comes in 50g bars and costs a fortune...

OK, now I see THIS, but I'm quite sure I haven't seen it in my local supermarkets...
I'll have a good look for it when I go shopping tomorrow... but that price...

An alternative or two, at under half the price

[Tracieknits]

Well the 100% is likely in the baking aisle, not the sweets aisle, if that helps. It's generally considered an ingredient, not a snack, even though it's sold in a bar shape, like a jumbo cadbury milk.

That recipe looks lovely! Thanks!

Well the 100% is likely in the baking aisle, not the sweets aisle, if that helps. It's generally considered an ingredient, not a snack, even though it's sold in a bar shape, like a jumbo cadbury milk.

All variants of chocolate are in the same aisle in the supermarkets where I shop!
Orange, hazelnut, baking, coconut, dark, slimline ( )... Temptation all around!

First, thank you to tracieknits for referring to my post. I'm not sure that you can really buy 100% chocolate in French supermarkets either, but you can buy it from specialty stores. It usually comes from Madagascar: http://www.chocolats-pralus.com/fr/tabl ... r-100.html at 3.95 euro for 100 grammes. I haven't tasted it myself though!

"Hotel Chocolat sells four different bars with 100% cocoa content in its branches, while Swiss company Lindt has 99% cocoa bars in UK shops and supermarkets."..........This was taken from a BBC article, Lindt chocolate usually sells for just under £2 for 100gms

Ballerina x

OK, now I see THIS, but I'm quite sure I haven't seen it in my local supermarkets...
I'll have a good look for it when I go shopping tomorrow... but that price...

An alternative or two, at under half the price

I splashed out and bought some Lindt 99% (cheaper than in their own online shop, but still quite expensive at €1.85) and some 85% (also slightly cheaper) to compare.

The 99% is extremely dry on the tongue, almost coffee-ish. No sweetness or silkiness at all. An acquired taste!
The 85% is also dry, but with a noticeable silkiness on the tongue. No sweetness though.

Good taste test though

Yes I agree the Lindt 99% is not for everyone. (BTW it is definitely sold for eating not for cooking!) It is a pure chocolate hit, no sweetness. I think it does have a silky quality but you just put a square on your tongue and let it melt.

It is expensive for what you get, the advantage is that because the squares are small and have no added sugar you only get 13 calories per square.

For indulgence, I agree the 70% is nicer, but although less expensive in your pocket it is quite a lot more expensive in calories - 52 per square! And even that's substantially less than most 'normal' chocolate bars.

Nutrition info for Lindt Excellence 99% (cribbed from here) - per bar of 21 thin squares:

calories : 270
fat: 25 g (0 trans, 15g saturated)
Cholesterol: 0 g
sodium: 150 g
carbs: 4 g (3 g fibre)
sugar: 1 g
protein: 7 g

BTW, although Lindt is a Swiss company I think this chocolate is made in France, so maybe it counts as a French appetite suppressant?

I agree wo-ith having dessert for breaky. The few times I have done this I got hungry again in early evening.

I must say though that restaurants take dessert orders in the beginning of a meal when they offer desserts that need more than 20 minutes to get prepared.

Also, I take breaks for a cigarette during my meal in order to create more room in my stomach, not to feel full sooner, LOL!!!

Drinking a glass of water before a meal is a very good idea when you're eating in Greece where we often drink raki and ouzo and we start drinking before the food comes. If your stomach is empty, then the alcohol goes straight to your head but if you drink the water first then you avoid that!

[Tracieknits]

I just had a tiny bit of Valhrona 85% and it was really really lovely!

I'll have to look for that lindt 99% when I'm in France next month