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Old 09.12.2015, 17:23
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Have I got a problem?

so, I went on an errand today and picked up some lactose free chocolate along the way. its the coop one with 47% chocolate but it tastes more like 25% chocolate. a limp wristed specimen if there ever was one, even worse is the migros offering, 37%! chocolate, are they even allowed to call that 'chocolate'?

I got back and noticed my iherb packet arrived today.

Instead of opening this much anticipated packet, I sat down and ate my lets call it chocolate bar with a coffee first.

Anyway it made me think, i prioritise even bad chocolate, but i'd rather find some good quality chocolate so i feel more like a conoseur rather than some one with a problem.

Would anyone know where to find lactose free, gluten free dark chocolate?
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Old 09.12.2015, 17:49
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Re: Have I got a problem?

Dark chocolate has next to no lactose. Are you so sensitive that the mere traces of lactose make you sick?
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Old 09.12.2015, 18:07
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Re: Have I got a problem?

Does chocolate contain gluten? Or is "gluten-free chocolate" in the same category as "gluten-free water"?
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Old 09.12.2015, 18:07
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Re: Have I got a problem?

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Have I got a problem?
Yes, those are the signs of a strong addiction, better donate all your chocolate to the EF charity!
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Old 09.12.2015, 18:41
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Re: Have I got a problem?

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Yes, those are the signs of a strong addiction, better donate all your chocolate to the EF charity!
my immediate visceral reaction was no.
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Old 09.12.2015, 18:47
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Re: Have I got a problem?

well technically, dark chocolate shouldnt contain milk or other stuff but it usually does.

What FDA Learned About Dark Chocolate and Milk Allergies

you have to scroll down a little to see what percentages of dark chocolate contain milk.

the lindt 70% said it could contain milk, nuts and 2 other ingredients, which according to the fda stats means you have to assume it most likely does.
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Old 09.12.2015, 18:51
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Re: Have I got a problem?

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my immediate visceral reaction was no.
It's for your best! We could trade it for yummy broccoli and brussel sprouts.
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Old 09.12.2015, 18:56
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Re: Have I got a problem?

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the lindt 70% said it could contain milk, nuts and 2 other ingredients, which according to the fda stats means you have to assume it most likely does.
Do you have a very severe reaction to lactose? I usually go for the 79% Noir Authentique from Frey (available in the Migros) and have never made a bad reaction to it. My lactose intolerance, however, is not severe. It might contain milk or nut traces (because it's probably being done in the same room as all the other chocolates), but really, never made a bad reaction.

Didn't even know chocolate could contain gluten...

P.S.: Also never made a bad reaction to the black chocolate from Läderach.
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Old 09.12.2015, 19:36
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Re: Have I got a problem?

I'm lactose intolerant (no milk, cream, or cow* products in general really) but oddly (!) enough, am fine with chocolate. All chocolate. I've done extensive studies for, you know, science...


I will say, however, that I do tend to prefer dark so that's probably my body telling me something. However, I'm from the UK and my "chocolate" of choice (ah, Dairy Milk) really wouldn't pass muster here. I have to "make do" with Lindt...


As for you having a problem... I'd say not. Unless your every waking moment is consumed with the thought of your next chocolate fix and you're getting to the check out with a chocolate-y smear around your mouth!




* ewe, buffalo and goat are all fine
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Old 09.12.2015, 19:40
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Re: Have I got a problem?

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Does chocolate contain gluten? Or is "gluten-free chocolate" in the same category as "gluten-free water"?
Ordinary chocolate is often produced on the same lines that produce chocolate coated wafers or whatever. The chances of contamination are slim, but some coeliacs are even sensitive to the smallest crumb, so some chocolate bars are guaranteed to be produced on lines which have never seen gluten.
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Old 09.12.2015, 19:42
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Re: Have I got a problem?

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. . . I sat down and ate my lets call it chocolate bar with a coffee first . . .
You mean, of course, that you ate a few squares from that whole chocolate bar ?
According to this, Spar has a chocolate that is gluten and lactose free:
https://www.google.ch/search?q=lakto..._AUIBigA&dpr=1
If you are lucky, it tastes OK as well.
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Old 09.12.2015, 19:47
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Re: Have I got a problem?

I made truffles from cocoa powder, icing sugar, orange zest, nuts and room-temperature butter recently. Perhaps you could find a plant-based substitute for butter (coconut oil/Kokosfett or similar?) which is whippable when cool and make your own truffles. Depending on the melting temperature of your butter substitute, you might have to refrigerate them. This way you'd have an 100% lactose free treat for the Xmas holidays, of which you can fully control how sweet it gets by adjusting the sugar content.
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Old 09.12.2015, 19:49
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Re: Have I got a problem?

OOh... do you have quantities/a recipe you could post please, or is it a case of trial and error with the ingredients you mentioned?

Thanks,
Rufus

Last edited by glowjupiter; 09.12.2015 at 20:30. Reason: Merged posts by mistake - now fixed
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Old 09.12.2015, 19:53
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Re: Have I got a problem?

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You mean, of course, that you ate a few squares from that whole chocolate bar ?
According to this, Spar has a chocolate that is gluten and lactose free:
https://www.google.ch/search?q=lakto..._AUIBigA&dpr=1
If you are lucky, it tastes OK as well.
omg
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Old 09.12.2015, 20:16
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Re: Have I got a problem?

Thank you GlowJupiter - our posts appear to have merged so I don't have a button to press!


My husband will no doubt thank you too once I've "truffled"...
Best,
Rufus


*goes off to sieve icing sugar*
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Old 09.12.2015, 20:30
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Re: Have I got a problem?

RufusB - here's my (unmerged) recipe


I just started off with about 100g of softened butter, which I beat until peaks formed.
Beat in the zest of 2 oranges (I recommend using organic ones if you can find them)
Then added about 200g (approx. half a bag) of sifted icing sugar, beat again (stir the icing sugar in first or you'll end up with a white kitchen)
Then added cocoa by the tablespoon, beating after each addition. Keep adding cocoa until the mixture is so hard that you can "slice" pieces of it off with a spoon/going through it with a fork leaves indents which don't change shape.

Using two spoons, form balls from the mixture (or put it in a piping bag and pipe chocolate swirls). Sprinkle swirls with or roll balls in ground nuts/shredded coconut. Cover and refrigerate to harden.
Go the ball-forming route if your mixture is hard enough, pipe if it is too soft.

Thinking you could perhaps add 1/2 tsp cinnamon to the cocoa if you wish...
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Old 11.12.2015, 07:51
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Re: Have I got a problem?

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I'm lactose intolerant (no milk, cream, or cow* products in general really) but oddly (!) enough, am fine with chocolate. All chocolate. I've done extensive studies for, you know, science...


I will say, however, that I do tend to prefer dark so that's probably my body telling me something. However, I'm from the UK and my "chocolate" of choice (ah, Dairy Milk) really wouldn't pass muster here. I have to "make do" with Lindt...


As for you having a problem... I'd say not. Unless your every waking moment is consumed with the thought of your next chocolate fix and you're getting to the check out with a chocolate-y smear around your mouth!




* ewe, buffalo and goat are all fine
Because lactose intolerance is an inability to break down a carbohydrate, which is instead broken down in the gut by bacteria, who then have a major party if there is loads but are quite quiet if there is only a little, i.e. Traces are OK, but added lactose powder or whey powder will not be fun (for you, the bacteria will have a whale of a time). On the other hand, there are people with allergy to milk (normally proteins) and even trace amounts can trigger reactions. Although milk allergy is a lot more rare than lactose intolerance.
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Old 11.12.2015, 07:57
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Re: Have I got a problem?

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Because lactose intolerance is an inability to break down a carbohydrate, which is instead broken down in the gut by bacteria, who then have a major party if there is loads but are quite quiet if there is only a little, i.e. Traces are OK, but added lactose powder or whey powder will not be fun (for you, the bacteria will have a whale of a time). On the other hand, there are people with allergy to milk (normally proteins) and even trace amounts can trigger reactions. Although milk allergy is a lot more rare than lactose intolerance.


I thought it was the sugars in lactose that we can't process? Lactose is definitely a sugar, not a carb. I take a lactase enzyme from a health food shop in the UK if I'm eating out and think I may be consuming traces etc (such as in batter for instance).


It's certainly a sliding scale. I can't eat "fresh" milk products, but heavily processed stuff is generally ok. Some days, however, not even then. Cooked cheese gives me a migraine. No fondue for me...!
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Old 11.12.2015, 08:06
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Re: Have I got a problem?

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I thought it was the sugars in lactose that we can't process?
Lactose is a sugar

It consists of galactose and glucose, which are normally split with the help of the enzyme lactase (which people who are lactose intolerant don't have sufficient amounts of). Lactose is in all mammals' milk.
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Old 11.12.2015, 08:09
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Re: Have I got a problem?

That's what I thought - and have just confirmed via a quick Google.




BTW - and sorry for asking this here, but I can't PM you - what did I do in my previous post that needed editing please? Twice... I'm starting to worry I'm sleep typing...
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