Dear all,

There is chocolate and real CHOCOLATE.  I confess I am a chocasnob - won't
touch it if it is below 30% cocoa solids, even better if it is 70% cocoa
solids, I don't enjoy it now if it is too sweet, likewise if it is too bitter.
Good chocolate never, never, never has vegetable oil in it.  If you have high
cocoa content, such as 70% you don't crave for large quantities, just a few
pieces suffice but if it has a high sugar content and less cocoa you WILL eat
more of it and feel repentent/sickish, this wears off quickly and you are
craving for more sooner.  The Rolls Royce of chocolate is the Swiss made Lindt
Excellence Plain 70% Cocoa Extra Fine - it melts velvety smooth in the mouth.
I used to have a secret hiding place for my treats, my food mixer bowl, the
mixer has a wipeclean cover over the top hiding the contents - my cover was
blown once the boys started to learn to cook!   So trying hard to get back on
topic, do you think that experiments should be done with high cocoa content? -
enjoy all lactnuts who are pregnant, don't feel guilty, because you are doing
this in the name of science,  let us know!!!!!

kindest regards,
Helen M Woodman, National Childbirth Trust Breastfeeding Counsellor UK