Reply #9: OK, here's the scoop... [View All]

[Bruce McAuley]

The wife and I have been making chocolate truffles and butter creams for a number of years, and blending our own from dark and light chocolates, and making the centers and hand dipping them, so I know whereof I speak...
That said, in general you want to stay away from white chocolate, and the darker you can stand your chocolate, the less fat and sugar you will ingest. Now, VERY few people can eat straight bakers chocolate(chocolate liquor), but you always have the option of taking a good grade chocolate liquor, and adding just enough sugar to suit your palate. Bittersweet is better than semi-sweet is better than milk chocolate. The less white, the less sugar and fat.
We make a variety we call "Triple XXX" which is darker than bittersweet, but some folks just love it! No, I'm NOT trying to get you to buy it from us,we'd have to make up a batch ourselves and we're LAZY this time of year and besides you can likely find your own level of dark/light yourself. It's not the chocolate liquor that makes you fat, just remember that and
ENJOY!
:hi:

Bruce