Chocolate

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I know I’m not alone when I say I’m a chocoholic. One of my favorite desserts is a simple bar of dark chocolate with a cup of chai tea. People who are allergy conscious should be careful to avoid chocolate that isn’t in its raw, natural form. Processed chocolate can include sugar, milk, milk solids, milk fat, food starch, and artificial flavorings. Read your labels! Look for chocolate that is dairy-free, whey-free, and casein-free. Stay clear of white chocolate if you can—it isn’t pure chocolate. Besides cocoa fat, ingredients may include sugar, milk or cream, and preservatives.

Unsweetened Chocolate

Green & Black’s dark chocolate is a great brand.

Cacao or Cocoa Powder

I prefer raw, unadulterated, antioxidant-rich cacao powder made by Navitas Naturals, which I most commonly use when making Mexican Chocolate Cake (page 73). If you can’t find it, choose cocoa powder that is non-alkalized, unsweetened, and contains no added dairy. Cocoa powder doesn’t have the same benefits as raw cacao powder because it is processed further to yield a more neutral tasting and lighter colored product.

Raw Cacao Nibs

These are small pieces of broken up cacao beans. Because of their bitter taste, I use them in recipes only as an accent.

Carob Chips or Powder

Derived from a tropical pod and processed in the same fashion as chocolate, carob is a great alternative to chocolate.