Representing only 5% of all cocoa beans grown as of 2008,[49] criollo is the rarest and most expensive cocoa on the market, and is native to Central America, the Caribbean islands and the northern tier of South American states.[50] The genetic purity of cocoas sold today as criollo is disputed, as most populations have been exposed to the genetic influence of other varieties.
While Columbus had taken cacao beans with him back to Spain,[24] chocolate made no impact until Spanish friars introduced it to the Spanish court.[18] After the Spanish conquest of the Aztecs, chocolate was imported to Europe. There, it quickly became a court favorite. It was still served as a beverage, but the Spanish added sugar, as well as honey, to counteract the natural bitterness.[27] Vanilla, another indigenous American introduction, was also a popular additive, with pepper and other spices sometimes used to give the illusion of a more potent vanilla flavor. Unfortunately, these spices had the tendency to unsettle the European constitution; the Encyclopédie states, "The pleasant scent and sublime taste it imparts to chocolate have made it highly recommended; but a long experience having shown that it could potentially upset one's stomach", which is why chocolate without vanilla was sometimes referred to as "healthy chocolate".[28] By 1602, chocolate had made its way from Spain to Austria.[29] By 1662, Pope Alexander VII had declared that religious fasts were not broken by consuming chocolate drinks. Within about a hundred years, chocolate established a foothold throughout Europe.[18]
Greetings i used ingredients exactly. My execution wss different on making the chocolate pudding, after seeing ingredients it looked like chocalte cutard so i made it li ke custard. Skipping on a few of the steps. Oh my goodness, it was absolutely delicious. Everyone wsnts the recipe. Definitely a keeper. Getting the ingredients was the hardest part of this recipe.
I give 4 stars for the effort to make something good for the diabetes patients.The only thing I did not like at this product is that the sweetness is way TOO strong. These is a problem with most of the American sweet products. I just want to remind to the Americans that the sweet products should have more taste/flavor and less of an avalanche of sugar. This product is a dedicated diabetic friendly product , so, in my opinion, the sugary taste must be diluted/suggested. We need to re-learn from other cultures, particularly from Europeans, how the sweets suppose to be; not aggressive, more like suggested/guessed sweet, and , evidently , much more healthier.The big scale producers might use a scale of sweetness, lets say from 1 to 10 (lets say scale 10 for over 25g sugar per serving), so the customers could make their choice also! Anyway , thanks diabeticfriendly.com.

Hi, I am Carine! I am a French mum living in Auckland, NZ. I am the sweet tooth creator of this place. I have been sugar free and low carb for 5 years, I love to share with you my sugar free ( and refined sugar free) nourishing recipes to make you feel energized, lighter and happier. I also love to encourage you to eat more greens in a fun and simple way. Enjoy what you see. XOXO Carine. Read More… 

This dessert is absolutely delicious! It took me a long time to make it. I’m not much of a cook. It’s a bit expensive but worth it. The only mistake was when preparing the first layer ( cream cheese layer), I put all of the sweeteners in with heavy cream at once which stopped my cream from whipping up. Didn’t make that mistake again. Definitely recommend it!!!! (I used a new method, chocolate whipped cream). Thank you.
Many people do this for performance benefits during a workout, as it is thought to teach your body to use fat for fuel, which can provide a longer-lasting form of energy during extended bouts of endurance activities. That said, whether it really does boost performance is still up in the air, reported a study published in November 2015 in the journal Sports Medicine. If you’re an athlete interested in this style of eating, your best bet is to consult with a registered dietitian who specializes in sports nutrition to see what’s right for you.
Hi Libby. Re foods to eat. Still a newbie and exploring all this. Re the foods for example cocnut cream- is there a specific brand or type you,should buy? Same with butter and meats- re grass fed versus grain fed. Coconut oil- is there ones you should or shouldn’t use brand wise. Lchf site says grass fed meat and butter. Does it have to say organic on the butter. Labelling is really bad in regards to this. And your cheeses- re Brie for,example- are they all they same or are there certain ones of them you have to buy ? This goes for all cheese that you can have to- are there ones better for you than others?

It is very interesting to read about the keto/low card diet.I love to change my lifestyle as I an TYPE 2 Diabetic.I subscribed for a free printable low carb meal .The initial email stated that that I will receive an email for instructions to access the members area .Your free download will be there.However it is very deceiving ,I never got the 2nd email with instructions which is frustrating and not good .Hopefully this is not a way to get us to pay to get the printable version.
Hi. I tried making the zucchini tortillas for the first time this week. They did cook and sort of brown, but they did not look as golden color as the ones in your picture. Also, the inside did not seem to cook as much and was still like the batter. So the outside was dry and cooked but the inside was mostly uncooked. Where did I go wrong? I want to try it again!
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