I like this one. It's delicious and rich, the packet makes it fairly convenient, it's designed to be made with hot water and not milk, and one packet is usually enough for my gf and I. 170 calories for 1.5oz so ~113 calories/oz. We also add peppermint schnapps to it, which we bring in a small gatorade bottle.

Edit: I cannot for the life of me figure out how to make the hyperlink work properly so here's the link again: https://www.amazon.com/Ghirardelli-Indulgence-1-5-Ounce-Envelopes-15-Count/dp/B0085SN7J0/ref=sr_1_4?crid=3BOZM4NOPW1C&keywords=ghirardelli%2Bhot%2Bchocolate%2Bmix&qid=1574023908&sprefix=ghir%2Caps%2C207&sr=8-4&th=1

https://www.amazon.com/gp/product/B00LNXOTDW/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

this price is excellent for the quality and amount. they can be easily ground in a blender to be eaten, brewed like coffee/tea, used in place of chocolate chips, and have massive health benefits.

Here's a super easy recipe for making different flavors of keto cream cheese icing. I love using this frosting in whoopie pies and cupcakes. Only takes minutes. Let me know if you have other flavors to add!

Source: Ultimate Guide to Low Carb Keto Cream Cheese Icing (check this out for some more tips and details on the specific kitchen equipment I often use)

KETO CREAM CHEESE ICING (LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)

INGREDIENTS

• 4 oz (113g) Cream Cheese
  
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
  
• 1/4 cup (48g) Sweetener of Your Choice (ChipMonk’s AlluMonk Sweetener, Lakanto’s Monk Fruit Sweetener, or Swerve Confectioners Sweetener all work great)
  
• Flavorings of your choice:
  
  • Maple Icing
    
    
    • 1 teaspoon of Maple Extract (McCormick works well)
      
  • Lemon Icing
    
    
    • 1/4 teaspoon Vanilla Extract (McCormick works well)
      
    • 1/4 teaspoon Lemon Extract (McCormick works well)
      
    • 1/2 Tablespoon Lemon Juice (best if squeezed from fresh lemons)
      
  • Chocolate Icing
    
    
    • 1 Tbsp Unsweetened Cocoa Powder (Ghirardelli works well)
      
  • Vanilla Icing
    
    
    • 1 teaspoon Vanilla Extract (McCormick works well)
      
  • Raspberry Icing
    
    
    • 1 teaspoon Raspberry Extract (McCormick works well)
      
    • Red food coloring as needed
      
      

      INSTRUCTIONS
      

      
      

1. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
   
2. OPTIONAL: If you are using a granulated sweetener, throw it into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
   
3. Add the sweetener and flavorings to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
   
4. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
   
5. Use a piping bag (something like these) to pipe the frosting onto whatever you’d like (including directly into your mouth!).
   
6. Enjoy! Keep any icing in an airtight container in your fridge. If refrigerated, they should be good for about a week. (up to 3 months if kept in the freezer)
   
   ​
   
   Source: Ultimate Guide to Low Carb Keto Cream Cheese Icing (check this out for some more tips and details on the specific kitchen equipment I often use)

You could make hot chocolate kits.

Get some dollar tree mugs to personalize , gourmet hot chocolate packets , awesome magic color fire shit , and throw some packets of marshmallows and peppermint sticks in there. Add cute holiday wool socks if you love them, and you have a fantastic gift basket for $33 ($3.3/person), or $77 ($7.7/person) with socks.

The very best chocolate cake I've ever eaten was first made and presented by my baking bestie. When I fell in love and asked for the recipe, she tossed the container of Hershey's baking cocoa at me. Not only is the recipe LITERALLY on the back, the frosting calls for MELTED butter, so both my sweet tooth and lazy ass are happy!

https://www.amazon.com/HERSHEYS-Cocoa-Natural-Unsweetened-Cacao/dp/B001EQ5AHW

This is how I make mine:

- 10g (about a tbsp?) cacao powder mixed with a packet (or equivalent) of sweetener of your choice

- Mix this cacao/sweetener powder into a couple tablespoons of unsweetened almond milk to form into a paste. Then, you can add more almond milk to bring it up to a half cup or a cup. Note: do it this way because if you just dump the powder into a full cup of milk, it won't mix properly

- Meanwhile, brew espresso over ice or take some regular coffee that has already been cooled down

- Combine milk blend and coffee and enjoy!

Good cocoa/cacao powder helps. I use this Cacao Barry Extra Brute variety. It's a little pricey, but it's so rich and dense that you don't need a huge amount. 10g has 38 calories (4g carbs (1g net carbs), 2g fat, 2g protein 3g fiber)

Something that might help darken the cupcakes is using black cocoa - it makes for a dramatically dark cake without the risk of food dye flavor coming through! It gives more of a dark chocolate taste though, so do watch out for that. :)

Black cake with black frosting

The Man About Cake episode where I first heard about this magical substance

Food Network Recipe that looks pretty dang tasty

Did you know Amazon will donate a portion of every purchase if you shop by going to smile.amazon.com instead? Over $50,000,000 has been raised for charity - all you need to do is change the URL!

Here are your smile-ified links:

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All natural-process (opposed to the alkali/dutch process), unsweetened, 100% cacao powders should be nutritionally comparable to each other (with some exceptions depending on percent of non-fat cocoa solids, see below), the only differences will be in taste, organic status, and price. There's also some minor variations in the micronutrients based on growing region but I can't tell you which regions are better (and this is true of all foods too). You can probably divide iron%DV by calories as a simple heuristic to try to determine which cacao comes from a more fertile/mineral-rich growing region but this test probably won't give you the entire story since iron might be high and other nutrients low in one region and vice versa.

Just follow these general rules:

• Look for a product that is made with the 'natural' or non-alkaline method opposed to the 'dutch' or alkaline method.
  
  
• Make sure it is made from nearly-100% non-fat cocoa solids (NFCS). You can determine this by looking at the fat content of the product. It should be less than about 2-3g per TBSP. Cocoa powder that is truly made from 100% NFCS will have 0g fat per TBSP but I'm not aware of any products on the market that are 100% NFCS. Hershey's is the lowest at .5g per TBSP. Most of the nutrients in cocoa comes from the non-fat portion so the lower the fat content the more nutrients per calorie/serving the product probably has.
  
  
• Sugar content should be 0g per TBSP and "cocoa" should be the only ingredient on the label.
  
  
• With the above in mind then just pick something you like the taste of and pick an organic product if that matters to you.
  
  Some examples:
  
  Hershey's Natural Unsweetened 100% Cocoa is probably the best in terms of nutrients AND flavor per cost at only ~$3 per pound (locally, don't buy online). It has 0.2 %DV-iron per calorie. American Test Kitchen gave this chocolate their highest ranking in the supermarket category for flavor.
  
  Ghirardelli's 100% unsweetened cocoa is probably the best in terms of total micronutrients based on the iron/calorie test, but a lot more expensive at ~$6-9 per pound (much more online, but local stores will sell this for this price). It has 0.75 %dv-iron per calorie, one of the highest iron-content cocao powders that i've seen. American Test Kitchen also liked this one as well.
  
  All of the "raw" and organic products marketed towards the new-ager crowd will be nutritionally comparable to even the incredibly cheap Hershey's chocolate but will cost 3-5 times more. Also most of these are never made with anywhere close to 100% NFCS. They are always cut with cocoa butter, even Trader Joe's cocoa powder is cut with cocoa butter.
  
  
  
  
  
  

Oooh. I would suggest some fancy ingredients like some Nielsen Massey vanilla paste (I have the gigantic 1 quart size myself and it's pretty much my favorite thing ever) or some Valrhona cocoa powder or feves (fancy chocolate chips). Some high quality measuring cups like these ones from All Clad would probably make her over the moon (as others have said, you can never have enough measuring cups and spoons, and heavy-weighted ones like those are a delight to use). You can round out your gift with a few cookbooks you think she might like -- some suggestions are the Hummingbird Bakery Cookbook (since you mentioned she makes lots of cupcakes), the Tartine Cookbook (I love this one), and Rose Levy Berenbaum's Cake Bible or Heavenly Cakes.

Take the extra step and order something on amazon if that’s an option. You can order decent chocolate on there. The first thing you need is a nice cocoa powder. What are you currently using on these trials? When I did cree’s recipe, I used guittard cacao powder.

As mentioned by others in your previous post you really need to use a good chocolate. Pay close attention to the ingredients in your chocolate. Does the chocolate contain many agents that prevents it from melting? If so that will impact freezing and texture when melted. It seems that many cheaper chocolates contain chocolate liquor which includes cocoa butter, and will contribute a lot of fats that may freeze up weird. Don’t use bad brands like Ghirardelli or even “nice” organic bars like Endangered Species. They’re really not that nice.

Try something like this instead:
https://www.amazon.com/Callebaut-Finest-Belgian-Semisweet-Chocolate/dp/B077GCTLTJ/ref=mp_s_a_1_2?keywords=baking+chocolate&qid=1565057045&s=gateway&sr=8-2

got you fam

> have yet to find Valrhona cocoa powder

They have it at Amazon. Could be really expensive though - not sure :)

I eat these:
https://www.amazon.com/Healthworks-Cacao-Nibs-Raw-Organic/dp/B004EKHMXU/ref=sr_1_5_a_it?ie=UTF8&qid=1493386595&sr=8-5&keywords=raw%2Bcacao%2Bnibs&th=1

The bottom tiered cake was a vegan chocolate cake recipe I use, even though the rest of the cake is definitely not vegan. It taste incredible, especially if you go the extra mile and get really good cocoa and coffee. Recipe here.

The top cake was just the vanilla cake version of the above recipe, sans the cocoa and coffee, but add in actual vanilla bean.
I made a white chocolate pastry creme for the bottom tiers filling and then added black cocoa powder to the leftover pastry creme and used that on the top tiered vanilla cake.

The frosting was Swiss meringue buttercream. To get that dark sky color I used a combination of royal blue and black Wilton gel food coloring and black cocoa powder from [Amazon]
(https://www.amazon.com/dp/B00K89SKKK/ref=cm_sw_em_r_mt_dp_U_iaiXDbMAHSWES). The accents were fondant and the moon was white chocolate from a mould for desserts and just dusted with silver edible shimmer.

Note: The black cocoa powder when added to any type of vanilla frosting makes it taste like oreos or cookies n creme.

I usually buy this, and cut it with this.

Get your cafe to order something like this:

https://www.amazon.com/Viva-Naturals-Tasting-Certified-Organic/dp/B00HES9CMS?th=1

Melt it down with some stevia, and make your mocha from that. You can even top it with whipped heavy cream.

Here is a type that I have used https://www.amazon.ca/Viva-Naturals-Organic-Non-GMO-Powder/dp/B00HES9CMS/ref=sr_1_4?ie=UTF8&qid=1522350046&sr=8-4&keywords=raw+cacao+powder&dpID=51xGztRHlHL&preST=_SY300_QL70_&dpSrc=srch
Just make sure that it says raw and unprocessed.

I was on Trintellix (also known as Brintellix) but stopped when I started CBD and cacao.

Hershey's 100% Cocoa Powder and a handful of almonds.

Sometimes I'll make it really thick, other times I'll put so much water in the oats it's almost like a soup. Depends on the mood.

This is the one I ordered and it's dark, dark, dark. amazon.com/Cacao-Barry-Cocoa-Powder-Extra/dp/B00BLTNL4Q/ref=pd_yo_rr_rp_7/135-8977393-1352545

I think I would put together a specialty selection of baking/cooking supplies. You could start with one big item, like this Le Creuset Heart Baker or a marble pastry board and add on smaller items if you'd like to give more.

Maybe a maple rolling pin and Nielsen-Massey vanilla bean paste, or Valrhona cocoa powder, Feuilletine, some really lovely stainless measuring cups, perhaps a gift set from Penzey's Spices, especially the Baker's Assortment 9 Jar (or the 4-jar set).

She sounds at least a bit like me, so feel free to include more information on what she might like and I'd be happy to help. :)

I do vanilla almost exclusively. If I want a healthy chocolate taste to it, I add Cacao to the mix, though be careful of the macros. I'm not much of a sweets guy (at all) so vanilla is fine.

Edit: Sometimes I mix coffee in with it. Pretty damn good, IMO.

I just started researching into this diet and the foods I can and cannot eat while on it. I was wondering, can I use organic cacao powder while on this diet?

I subbed erythritol for the honey and protein powder for the cocoa. If you don't have almond milk you can sub with water and a couple tablespoons of peanut/almond butter. Make sure you blend the full 1-2 min

• 2 cans full fat coconut milk OR 2 1/2 cups almond milk
  
• 1/2 cup maple syrup/honey or to taste
  
• 1 cup white chia seeds
  
• 1/2 cup cacao powder or unsweetened cocoa powder
  
  

1. Combine all ingredients in a blender.
   
2. Blend on high speed for 2 minutes or until pudding is desired thickness. You may need to scrape down the sides of your blender once or twice to make sure all ingredients are well blended into the pudding. Taste for sweetness and add extra maple syrup/honey if desired.
   
3. Portion out into 6 small containers. Either enjoy immediately (it will be slightly warm from the blending process) or chill in fridge until you are ready to enjoy it (and you will!)
   
4. Will last in fridge 5-6 days

Not cocoa mixes like SwissMiss or Nestle but the unsweetened cocoa powder that's used in baking. I use Hershey's Special Dark like this:

http://www.amazon.com/Hersheys-Special-Chocolate-Cocoa-8-Ounce/dp/B001EQ4SHK

Congrats!

Sorry about your bad news.

I want this badly.

I buy quite a lot from Amazon since I live in a rural area with limited access to paleo friendly stores.

Kelp Noodles

Nogii Bars

Cocconut Oil

Fish Sauce

Cacao Powder

Epic Bars

Almond Flour

Kale Chips

Ghee

Note: Not all are subscribe and save

BPC was a big help for me in starting Keto, and it has been hugely motivating for me to stay on Keto. It's delicious. In the beginning when I was having carb cravings I would remind myself that I could have BPC, but BPC + a pastry wasn't possible. The caffeine buzz from BPC is a lot... clearer, is the only way I can describe it. I don't experience the 10am crash the way I did with regular coffee, either.

I use my AeroPress and Magic Bullet. Sometimes I use my Coffee Grinder to grind he beans, but lately I've been using pre-ground beans. If you use an AeroPress, you'll want the coffee ground for an espresso maker.

I use grassfed unsalted butter (sometimes salted adds a zing to the taste but I'm not a fan), Trader Joe's Organic Virgin Coconut Oil, a raw egg (for protein -- I get migraines and protein in the morning is essential in warding them off) and 1/4 teaspoon of Ghiradelli Baking Cocoa. Whip it up for 30 seconds and life is glorious.

The BPC and drinking water keep me full from about 6:45 am until 11:30.

The AeroPress is good because you can make one cup at a time, so it conserves coffee grounds. You can also bring it anywhere - it's a portable espresso/coffee maker. Some people put sugar-free sweetners in the coffee, but I prefer to avoid them. If you drink it without the sweetner after a while you get used to the taste anyway.

Raw cacao butter has been the best thing I've ever bought for PMS. If I'm feeling fancy I melt it down with cocoa powder and liquid stevia, if I'm feeling lazy (which let's be honest, is most of the time) I just weigh out a portion, add a drop or two of chocolate flavored liquid stevia, and let it slowly melt in my mouth. Amazing.

Also, chocolate flavored protein powder. I get /r/ketochow, and make a single serving every morning for breakfast with just powder & water, no cream (dairy makes me hungry, I try to minimize it).

Other than that I really like iron rich foods, I get a container of chicken livers the week before and work my way through a couple ounces a day. Soooo satisfying.

An alternative I've found is this recipe:

• 2 teaspoons spirulina
  
• 2 tablespoons raw low temp processed cacao
  
• 1 banana
  
• 3/4 cup unsweetened soy milk
  
• 1/4 water
  
• 1 tablespoon oat bran (optional)
  
  Combine all ingredients in blender. Blend until smooth. Refrigerate 20 minutes. Drink this every day.
  
  This is what I use:
  
  [Spirulina] (https://www.amazon.com/dp/B01MT2VPRC/ref=cm_sw_r_cp_apa_i_4hd7Cb1RT4R95)
  
  [Cacao] ( https://www.amazon.com/dp/B00P4GFA3C?ref=ppx_pop_mob_ap_share)
  
  I wish someone would try this and report back to me. It has completely changed my life.

Navitas Naturals

Pricewise it isn't that awful:

• Healthworks
  
  
• Hershey's
  
  REgarding box mixes; You can also get them without so many nasty additives...

Amazon.

I like taking a tbsp or two of raw cacao and adding hot water... it makes this lovely red-brown delicious goodness (you have to stir it frequently or drink it fast though, it settles out fairly quick).

Raw Cacao does NOT contain caffeine, it does have theobromine though which is still a stimulant (although sometimes I'll have a mug before bed I fall asleep great and usually have some pretty cool dreams). I buy Navitas Naturals cacao off amazon http://www.amazon.com/Navitas-Naturals-Organic-Powder-Pouches/dp/B001E5E0Y2/ref=sr_1_3?ie=UTF8&qid=1420561149&sr=8-3&keywords=raw+cacao it's 100% certified organic cacao.

I actually like it. I purchased this and make chocolate milk out of it with honey or maple syrup, to satisfy my chocolate tooth. It doesn't blend as well as cocoa so might be better in smoothies, but I have liked it.

Thanks! I ordered the cacao butter from Amazon.

So are these ingredients ok to use?

Raw Cacao, Nutmeg(I simply throw the whole nut in a blender?), and Guarana(Do I have to get the nuts, or can I just get the powder?)

Thanks!

Just add the real [thing] (https://www.amazon.com/Organic-Pounds-Anthonys-Verified-Gluten-Free/dp/B00LNXOTDW/ref=sr_1_6_a_it?ie=UTF8&qid=1526564413&sr=8-6&keywords=cacao+nibs)

You can add it at flame out or after fermentation.

Example products: https://www.amazon.com/Four-Sigmatic-Mushroom-mushrooms-Packaging/dp/B00UI10SNU/ref=pd_bxgy_325_2?_encoding=UTF8&pd_rd_i=B00UI10SNU&pd_rd_r=DE7BTJ7197FFJTWD17AE&pd_rd_w=3AVTE&pd_rd_wg=5v00h&refRID=DE7BTJ7197FFJTWD17AE&th=1

I would use Cacao, it isn't processed and it'd raw. I think they bake Cacao beans and use it for cocoa which is less nutritious and Dutch processed cocoa has about 0 nutrients. Hers a link to organic Cacao powder: http://www.amazon.com/gp/aw/d/B00EKLPLU4/ref=mp_s_a_1_1?qid=1453739782&sr=8-1&pi=SY200_QL40&keywords=Cacao&dpPl=1&dpID=51zTfetTE-L&ref=plSrch

I really like califia farms almond milk creamer. I also made a vegan version of bulletproof coffee for a while that really satisfied that fat craving by using some almond or soy milk, cacao butter and coconut oil blended together (in a blender) with the hot coffee to make it thick and latte like.

100% motherfudgers

>Or learning how to make it at home with cocoa powder, sweetener and some sort of fat replacement like a nut butter.

okay seriously though i like this cocoa powder a lot:

https://www.amazon.com/gp/product/B00F7SU64K/

it has very little bitterness and tastes fresh, unlike what i've gotten at the supermarket. i like adding it to drinks like coffee or making hot chocolate. spoiler: cocoa powder doesn't mix into liquids well, life is about persistence.

i have never made dark chocolate with it but it looks pretty easy. you could use a sweetener like mashed banana, unsweetened applesauce, stevia, or erythritol instead of sugar if you are worried from a health perspective. most recipes seem to use cocoa butter or coconut oil probably because they are solid at room temperature. i would think a nut butter would probably not be oily enough for dark chocolate and just result in a chocolate flavored nut butter, but that would still be great.

you can also get "cacao nibs," which retain the naturally occurring fat, but are not at all sweet. they are bitter kind of in the same was as walnuts (to me anyway). when you hear stuff about the health benefits of cacao this is more like what they are talking about.

these wafers taste the best and are easiest to use in my opinion, but this is the one I got from amazon which you have to break up into smaller chunks

Gluttony

[YUM] (http://www.amazon.com/Healthworks-Certified-Organic-Cacao-Powder/dp/B00EKLPLU4/ref=sr_1_1?ie=UTF8&qid=1405187439&sr=8-1&keywords=cocoa+powder)

Oops, I forgot I haven't gifted in this subreddit yet, sorry! I have over in a different sub and got confused.

2 TB unsweetened cocao powder

1/2 cup frozen raspberries

1 cup frozen strawberries

1 bag Soylent

Turns Soylent into a delicious smoothie while retaining the healthiness.

Cacao powder is made from cocoa beans. Y'know, the stuff chocolate is made from. It's a superfood that gives the oatmeal (or whatever it's mixed in - it's good in coffee too) a nice chocolate taste. The fact that it's so healthy shouldn't be surprising since dark chocolate has health benefits (dark chocolate has more of it than milk chocolate).

> Like chocolate, cacao powder contains flavonoids, which are known to help lower blood pressure and improve blood flow to the brain and heart. With fewer than 15 calories per tablespoon and containing almost no fat, cacao provides a strong chocolate flavor without the guilt. “For someone who has a chocolate tooth and is looking for heart or circulation benefits, it’s a good call,” says Dawn Jackson Blatner, a registered dietitian.

> SOURCE: (article) 11 Superfoods You Should Know About

It's relatively cheap - I bought a 16oz bag on amazon and it seems like it's lasting a long time.

Don't take my word for it, of course. Do some research to see if it's something you want to add to your breakfast.

sorry about lifeless photo, hurricane lighting sucks. Figure I make a post in case someone was craving some amazing dark chocolate cake. I used 1/3 of a cup of this Dutch chocolate, and 2/3 of this organic chocolate. Then 1 cup of organic brown sugar. One pinch of cayenne powder, tea spoon of salt, two eggs, and whole milk (one stick of butter, and ovi flower).

​

There's a larger version but this picture is from the left over batter I had and made into a small large cupcake version for my wife as a gift.

unflavored with this that's game changer mang

You can ask the cake decorator to use black cocoa in their buttercream or frosting like I did!

It will appear a deep grey at first but then darken to black over a couple hours. This is the brand I use:

https://www.amazon.com/dp/B00K89SKKK?ref=ppx_pop_mob_ap_share

If you’re dreamless, take 30g of cacao powder and 3mg of melatonin. You’ll fucking dream like crazy, but if your sensitive to caffeine you might not sleep.

A tablespoon of cacao powder helps mask some of the crappier flavors of whey that I've bought in the past. You can get a 1lb bag of it on Amazon for under $10.

Just so you know cacao powder is a superfood, too. And it makes your smoothies taste like chocolate milk :) I make it with frozen kale, cacao powder, chia seeds, and stevia. Plus it has less than 50mg of caffeine.

This is really good stuff: https://www.amazon.com/Navitas-Organics-Cacao-Powder-Bags/dp/B001E5E0Y2?th=1

Just remember to keep it in the freezer.

I love this stuff, put about a tablespoon in my black coffee everyday.

http://www.amazon.com/Healthworks-Certified-Organic-Cacao-Powder/dp/B00EKLPLU4/ref=sr_1_1?ie=UTF8&qid=1417557608&sr=8-1&keywords=cacao

http://www.amazon.com/Hersheys-Special-Chocolate-Cocoa-8-Ounce/dp/B001EQ4SHK

Sorry for the stupid question , but are coffee granules samething as the coffee ground? if not , can coffee replace it?

As for the flax meal and cocoa powder , would these two work?

http://www.walmart.ca/en/ip/bobs-red-mill-gluten-free-organic-whole-ground-flaxseed-meal/6000104597002

https://www.amazon.ca/Hersheys-Unsweetened-Cocoa-226-Gram/dp/B00NTU1J12/ref=sr_1_1?ie=UTF8&qid=1484460680&sr=8-1&keywords=unsweetened+cocoa+powder

Thanks in advance.

If you want to try the hot cocoa idea, they have red tinted cocoa you can buy.

https://www.amazon.com/dp/B0049BJG8I/ref=cm_sw_r_other_apa_i_9lPODbTTZZZBK

Yes... this one:

https://www.amazon.ca/HERSHEYS-Christmas-Baking-Unsweetened-Cocoa/dp/B00NTU1J12/ref=sr_1_2?ie=UTF8&qid=1543423891&sr=8-2&keywords=hershey%27s+cocoa+powder

They are common in stores. Hershey's usually has a regular cocoa next to their Dutch processed cocoa. Dutch processed is usually labeled clearly, so you know what to avoid.

The reason Dutch processed has fewer antioxidants is because heat destroys antioxidants and Dutch processed is a higher heat form of cooking. I actually buy uncooked cocoa powder since it has the highest antioxidant levels. You will often see it labeled as 'cacao' powder, which is confusing. But cacao is simply the term for 'uncooked cocoa'. I buy my cacao powder in bulk from Amazon. There are a few good options, but I like this one.

It depends on the cocoa. Try to find one with around 100mg potassium per 5g of cocoa and watch out for some with high sodium. You would use 1 tbsp of this to gallon of distilled water, although I usually balance with bone meal, baking soda, and epsom salts (for flower) or replace bone meal with blood meal and cut the cocoa to 1 tsp per gallon during veg. Test soil to determine frequency.

This one has no sodium and good amounts of what we need:

https://www.amazon.com/Viva-Naturals-Selling-Certified-Superior/dp/B00HES9CMS/ref=sr_1_3_a_it?ie=UTF8&qid=1525034904&sr=8-3&keywords=certified+organic+cocoa+powder&dpID=51hUg43jE-L&preST=_SY300_QL70_&dpSrc=srch

Thanks for the reply! I do wish the best for you! That’s a good idea- important to put yourself first.

..but seriously try the Maca and reishi! I know it won’t fix it but it doesn’t hurt to add some good supplements to ones life. Just order it off of amazon like these:

Four Sigmatic Mushroom Hot Cacao, USDA Organic Cacao with Reishi mushrooms, Chill, Vegan, Paleo, 10 Count, Packaging May Vary https://www.amazon.com/dp/B00UI10SNU/ref=cm_sw_r_cp_api_A7YPAbWE6XJB1

Organic Maca Powder (Raw) - 4oz Resealable Bag - 100% Raw From Peru - by Feel Good Organics https://www.amazon.com/dp/B01BTM6NWQ/ref=cm_sw_r_cp_api_a8YPAb7H0J1YA

HERSHEY'S SPECIAL DARK 100% Cocoa is the bomb.

All things are possible with Amazon, my friend. These were that last ones i bought: https://www.amazon.com/Organic-Pounds-Anthonys-Verified-Gluten-Free/dp/B00LNXOTDW

You can fat-infuse bourbon with chocolate. However, I would recommend infusing the bourbon with cocoa nibs; something like this. This is how creme de cacao is made. Washing with chocolate may leave more sugar (and vanilla, etc) behind than you want. This way you sweeten and spice to taste.

You'd have to have to decide how chocolatey you want the finished product and experiment with the amount of nibs and infusion time. You want to use a high-proof (BiB or 101) bourbon.

There are many tutorials on the interwebs to do exactly what you're looking for; such as this.

~Good luck

Recipe by Navitas Naturals. Follow the link or look at my substitutions in case you don't have one of the ingredients or are making one serving.

1 Cup Water


1 Tbsp Mesquite Powder (Navitas discontinued theirs, and although I have never tried it, I have found Sunfood is a great brand equal in taste and quality).


3 Tbsp Cacao powder. (Instead of nibs. I don't usually keep these around anyway since most of my raw baking requires Cacao powder).


2 ice cubes


2 TBSP Chocolate Protein Powder (or any whey and casein-free option). I used Healthforce Nutritionals Warrior Food Extreme Chocolate Plus.


1½ Bananas (peeled and chopped). I used one banana, plus half of a frozen one to thicken and make the smoothie extra cold.

Sprinkle of cinnamon

This morning I made this as my breakfast. I wanted something different from my usual green smoothie and mesquite was begging to be used.

The top layer was frothy like a latte and the cinnamon complemented the chocolate so well. The smoothie/shake kept me full for quite a while! This may also make a decent pre/post workout smoothie, as Mesquite powder is a decent source of protein, calcium, and iron, essential for the recovery of muscles. Also, in abundance of zinc, why not support the health of your memory, skin, and eyes at the same time?

Chocolate Substitute

These nibs are also available for consumption :-)

https://www.amazon.com/Healthworks-Cacao-Nibs-Raw-Organic/dp/B004EKHMXU