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Dark chocolate is a great measure of how your palate changes with diet. When I was a carb burner, 70% chocolate was very bitter and unenjoyable to me. After a few years of keto, now the 85% is a very sweet treat.

I learned recently...no matter how healthy chocolate is, any sweet thing, even made with monkfruit, i have zero control. Thats why I can't have dark chocolate in my house. I would never only eat 3 pieces. I've eaten the whole bar and that just triggers my desire to eat and eat and eat. A good lesson! :)

What a beautiful, nice, friendly person. Talks well, lovely hair 👏

I'm practically addicted to the Lindt 90% dark chocolate. Incredible taste, only 2 grams of sugar per serving (30 grams) along with 5 grams of fiber and all those polyphenols. I've even got my 5 year old daughter and 3 year old son preferring it over the sugary "milk chocolate" crap. Enough said! Long live the dark!!

I love the lindt 90% chocolate 🥰

Great to see you again Dr Becky. Think of you and Keith often, hope he is feeling better and sending my prayers 🙏🏻.

Living in a cacao growing area of Mexico my recipe is= 1/3 cup each, cacao powder, coconut oil and Swerve ... melt together in a double broiler the pour into molds and refrigerate...

100% is the best. The total lack of added sugars means you can eat a small piece without craving more.

Dark chocolate has become my main dessert since starting the Keto diet. I personally like 84% - 95% dark chocolate preferably with zero sugar. Thank you for your video!

Dr. Becky is the most polite KZfaqr ever.

Lindt 90% is my favorite! I find the 85% to sweet (but I'll eat it if someone gives it to me :D) I always tell people that 90% should be your litmus test to see if you are eating to much sugar. If it tastes like cardboard = to much sugar. Tastes like awesome rich chocolate = you're doing great.

Aldi has a nice selection of high percentage dark chocolate. Most is imported from Germany or Belgium

Your voice is so calming, I could listen to you for hours💖. Thank you for the video.

Dr. Becky, thank you for your videos. I appreciate the "information dense" style of your talks because you pack a good amount of understandable information into your quick & easily time spent minutes. I listen to a good number of informative videos & I find yours the ones I enjoy & benefit from the most. This one is no exception. Again, thank you.

Praying for Dr. Keith’s complete and speedy recovery. ❤️

OMG I love the wood stove!!! I’ve always wanted one, I love the entire brick corner setup.

🧞‍♂️🧞‍♂️🧞‍♂️You and Dr. Keith are in my daily thoughts🧞‍♂️🧞‍♂️🧞‍♂️

Here's the thing. Not all dark chocolate is the same. Most popular brands usually have terrible practices and their chocolate is just not good. Brands like Hershey's or Milka are straight away bad. Even Lindt, that's also show here, although it's higher quality. They are mostly known for their milk chocolate, which has so little actual cacao in it, that it's just a shame. Hershey's and the British Cadbury are notorious with coming up with the "genius" idea of significantly reducing the cocoa content and adding tones of milk powder and sugar, and thus killing the popular at the time DRINK that was the chocolate and giving birth to the modern candy bars at the beginning of the last century (I'm not pretending to be historically correct, so don't quote me on this). This wasn't all bad, before that, chocolate was a treat only for the rich, but... the problem with lowering the cost because milk and sugar were dirt cheap compaired to cocoa, is that all the benefits of the cocoa are now gone. The amazing drink, that the ancients were using and the modern candy bars have NOTHING in common. This is why you need to go as high as 85% or 100% to get rid of added sugar, and the real problem - the chocolate simply doesn't taste good. I can talk for hours about chocolate, but what you need to know is this. Good chocolate is a lot like coffee and wine - the origin is important and the quality varies a lot. What I've found in the last couple of years is Colombian is pretty good. Like most good things it's a little pricey and (the one I use - Luker) it's mostly used as an ingredient and row materials by chocolatiers. I think they have bars, but I've never tried them. But their pouches filled with small disks of single origin chocolate are just amazing. Let's say that as a former sugar junkie, I've never thought I'd like dark chocolate one day. And that I'd like it more than the milk one. All the ones I've tried (Santander, Huila, Macondo, Palenque) have natural sweetness to it despite the high cocoa percentage - between 55 and 75 - and VERY rich taste. Very dark ones like Tumaco, that are 85% require a little time to get used to, but all of them are definitely nothing like I've ever tasted before. And it's pretty difficult to overeat on this chocolate (although not impossible) because it is so dense and rich. Bottom line - go for Colombian, go for Italian (careful with the Belgian), read the ingredients and taste real chocolate. You're not gonna regret it. And that's it - that's my journey with fasting, keto/low carb and chocolate. I definitely use it as a treat, not an everyday part of my diet, but I've no doubt that it's more than worth it and has more benefits than downsides. I hope this helps. Cheers from Bulgaria!

I love this specific brand. I always eat half a bar of the 100% Cacao dark chocolate along with a vanilla black coffee or a chai black tea and some nice cheese as a snack. The bitterness of the black coffee takes away some of the bitterness of the 100% dark chocolate making it taste a lot more like just an 85% dark chocolate.

I buy 100%, melt it down, mix with Swerve confectionery sweetener and remold into a bar.

I like Lindt 90% and Ghirardelli 92%. Good macro percentages for me.

Fun fact. In Australia the serving size for Lindt Excellence is 20g. The one you're showing suggests a serving size 50% higher than Australia.

I use 100% organic cacao powder. Or 100% organic baker's chocolate with no sugar. 💜

Lovely video. I use it in my bulletproof coffee all the time. How is Keith doing now? Our prayers are with you guys. 🙏🏼

How about melting a 100% cacao chocolate bar with stevia added to make it sweeter? And then add walnuts to the mixture to make it taste good!

Found brand " Montezumas" Absolute Black dark chocolate carbs 8g per 100g sugar 3g per 100 ingredients cocoa soilds100 percent only ingredient.

Shared at Health and Wellness ⭐⭐⭐⭐⭐ Still sending up Prayers for you all 🙏🙏🙏🙏🙏🙏🙏🙏🙏😘

I migrated to 85% and found it just fueled my sweet tooth. Thanks for the reinforcement message that it's not a good idea because of that. I was buying several bars a week thinking I was able to fit it into my macros, but it stalled my weight loss dramatically.

I’ve been keto for a few months now, and recently have been leaning more towards a ketovore diet. Before keto I couldn’t stand anything over 75%. Now I have 95%, 90%, and 85%, and the 85 tastes very sweet to me! I love eating the 95% with a teeny bit of Himalayan pink salt and I let small pieces melt in my mouth. Very indulgent and satisfying!

Thanks Dr. Becky, there are low carb dark chocolate bars out there (Lily's, Choc zero) that are really good for the occasional snack and are very satisfying! I hope all is well, still praying for Dr. Keith's full recovery. Peace.

I enjoyed hearing your personal story living near Hershey, PA. I'll be looking into taking my children on that ride. Thank you!

Yes! I use it as an occasional treat, 2 or 3 squares once every two weeks or so. I like to have fun grossing out other people by eating a square of 100% baker's chocolate without wincing. I usually add a couple of walnut or pecan halves, which provide all the sweetness I need to take the bitter edge off. But here's the most beautiful thing: the lingering aftertaste is nearly divine and lasts up to ten minutes.

Very helpful video! You and Keith have been in my thoughts and prayers! God bless you both!

If you want the benefits of cacao then I recommend raw cacao powder which is lovely in unsweetened almond milk with cinnamon. Cacao nibs are also a nice treat

Lindt 78% has sugar as the third ingredient and it’s very tasty.

I have 2 squares of 70 % dark chocolate every night with my coffee still manage to keep my weight under control

love your video about the basic for dark chocolate and your voice is so soothing to listen to

I can have a few pieces of Sam's Choice 90% Cocoa Swiss Dark Chocolate every day. It's low carb and does not trigger my desire for more sugar. I think it's different for each person.

I bought 3 bars of dark chocolate months ago and still haven't opened them up. Last time in 2019 when I tried to lose weight I ate a bit of it often. This time around I have avoided it for 7 months and have lost way more weight. Wearing an XS from 1X is so much better this year lol

Are educational systems should make nutritional classes mandatory starting in high schools. At that age there old enough to understand and implement their food choices, as well as gaining knowledge about the risks and benefits. Its sad that we have an obesity pandemic all because of lack of knowledge. Your you tube channel would be a perfect resource for students as you seem to capture your audience and present it in an easy fun way to understand and grasp. Thanks again Dr. Becky 🫂 🇨🇦

60% cacao used to be too bitter for me and now I frequently eat the 100% and I love it.

Unfortunately (or fortunately) I can eat neither dark or milk chocolate as I am a sugar addict, been off refined sugar since November 2nd 2019. Like the alcoholics that can't have even one drink without falling back into obsessive drinking, I dare not eat any chocolate (I love it). I can get away with about one soda (ginger ale my favorite) a month. I do eat apples, one a day, and oranges occasionally. But no processed sugar. It's poison for me, and by the way, I lost 40lbs in 4 months after I gave up sugar and workout 3 days a week

This is another very helpful video. I have just started Keto and these videos are proving invaluable.

Lindt 78% is my go. Sugar is the 3rd ingredient. I just have 1 square a day.

Me too! Been to Hershey’s ! But I am not a fan of chocolate… spent a year in Pennsylvania!! Next time I am there will stop by to see you….

Its not just the carbs that matter but also the oxalate content. Organic cocoa sourced from Ecuador or Peru are perhaps the lowest in oxalates with Ecuador also having full fat content. The range for 100 gm can be anywhere from 330-1700+/-. Navitas cacao is sourced from Sierra Leone (West Africa) - I asked for their oxalate content but haven't heard back yet. HU Gems also claim to use organic cocoa & coconut sugar. 12 nibs (1/2 oz) have 6 carbs and eaten with 6 pecan halves are a delicious snack. But a new snack I found is Jojo's Dark Chocolate bars. One bar is 34 gm (1.2 oz) with 12 gm carbs - I eat 1/3 bar for 4 gm carb. Very satiating if you can portion control!

Thank you so much for this video Dr Becky. I hope Dr Keith is in good spirits. Many hugs to you both and your family!

I eat a 92% Square in the morning, and one in the evening. I am 68, and I eat it for my aging prostrate. It works wonderfully, I also am a Keto advocate.

I like making and eating 100 cacao and macadamia nut clusters. The nuts seems to make it sweet.

Great talk! I'm fortunate to have a local supply of 95% cacao chocolate readily available. One square a day as an after-dinner dessert works for me & a bar lasts over a week.

Great Video on how to add chocolate to keto/low carb, like the occasional treat idea

Lily's dark, zero sugar, erythritol mostly and stevia. It's fantastic!!! Great deal on Amazon...

Dr. Berg gave a list of what happens when we give up sugar and then said, "the proof is in the pudding"! Now, here you are talking about dark chocolate. Yum! Maybe I won't lose weight, but I like where this is going.

Thanks for yet another great video! I remember back in 1981 driving through hershey pa. I saw that the street lights were giant hershey kisses! I thought I was in heaven lol! I really appreciate your patience explaining and humor! Happy trails to you on this journey of keto and i.f.

Excellent, scientific, and detailed- enjoyed this, thank you!!

I miss you and Keith, wishing him quick recovery and still praying for him 🙏🙏🙏

It works. I use the 86% Cuts cravings and minimizes hunger. Keep it in the freezer. Snap off a small piece now and then. Ghirardelli.

I have a brand with 86 Percent Cacao. I really like it. It has 10 Pieces a 10 gram I don't it it very day. When I eat it i enjoy one 10 gramm pice and i am totally satisfied . As i said not every single day but now and then. There were times when i eat 300 gram Chocolate bar alone. I am glad that i am not addicted to sugar anymore.

I'm from Pennsylvania too, near Pittsburgh. I've been to Hershey, great place!

I bought some dark chocolate' yesterday! Thank you, Dr. Becky, for your channel, it's one of my favorites!

My favourite chocolate treat is 85% or higher lint with cream cheese .. gives the creamy flavour with no added sugar above the chocolate

I buy a 100% cocoa dark chocolate bar, take it out of the package, and evenly distribute a small amount of liquid erythritol/stevia blend on it, let dry, repackage, and then it is ready to eat.

Evolved midnight coconut 100 percent is what we eat, used with Bulgarian Yoghurt. We shred it in a cheese grater over the yoghurt with 3 blackberries. Before I was fat adapted I wouldn’t have eaten this and enjoyed it as much as I now do!

Thank you for video. Prayers continue for you and Keith

Very informative. Thank you for breaking it down.

This was really informative. Thank you.

Thank you as always for your videos. Please know I'm continuing to pray for you and Keith.

My "breakfast" every morning is 3/4 ounce of Green and Black's 85% cacao chocolate (eight mini-squares) and two cups of black tea. This works for me, probably because I don't chew but allow each piece to melt in my mouth, while I savor each piece, and sip my tea. Takes about 20 minutes to consume, and I am set for around three hours before hunger begins.

I also found Montezuma at Trader Joe’s 93% chocolate liquor 7% cocoa nibs. I eat 1/2 the portion and sometimes 1/4 of the portion. My daughter likes the one with almonds and sea salt, I think it’s mamby Pam-by ,seems sweeter. I can also eat good bakers chocolate. I guess my sugar craving is fairly well under control.

Im so happy to see you again , i hope Keith is doing well still praying all is good

You’re Charismatic

Thank you for this fascinating and informative video. I grew up in the UK in the sixties and dark chocolate was always a special treat. It's remained a life-long preference. I like Lindt and the LIlly's brand (especially the one with sea-salt) and they've recently added an extra dark variety which is very good.

Good advice , as always! LOVE dark chocolate . . .Have to work on the portions.

I love making a raw cacao latte with almond and coconut milk! 100% raw chocolate 😋😋

Great video! Very informative. Thank you. Continued prayers for Keith and you as well. Oh, I just ordered your book, will receive in few days. Looking so forward to it!

Just buy 99% cacao chocolate and add the sweetener of your taste, and some butter, cream, coconut milk or almond milk. You can also add some nuts.

I don't have a weightl oss dream... I just trying to keep my blood sugars under control. I feel my weight is about right... and also eating low carb my Blood glucose is about right.

I eat one square of 92% cacao daily.

I use it for extra iron in a regular diet, 85 percent cocoa, 2 pieces after lunch and dinner

Montezuma's 100% cocoa is now a sweet treat for me, my taste buds have changed so much ahah

I'm hooked on 100% cacao , since ending a short sugar addiction I have no desire for ultra sweet anything anymore.

great and informative video. I use the 95% or 100% chocolate for a snack.

I love it...going keto...first low carb, then keto

Just started eating the 92% cacao formula. Just sweet enough to where I want to eat some but also just bitter enough to where I don't want to eat too much. However, even at that 92% version, sugar is still the 3rd ingredient.

In the '70's before the ride, tourists were escorted between ropes on the actual production floor at Hershey.

Must have chocolate! Dark chocolate rules! Thanks Dr. Becky

My wife like the bar with chili flavor!! She eats this maybe once a year but this is her choice!

Thanks Dr B...that was very informative and very helpful. I loved the explanation.

I snack on Ghirardelli a 100% cacao chocolate chips, absolutely no sugar in it and easy portion control. 10 chips at a time

🤠 *M.E.= My Essence Consume: Ghirardelli 92% Intense Dark Chocolate 4 Grams, 96% 2Grams* 🤗

Loved this!! Thanks for making this video

Very interesting!! Thank you so much Dr. Becky🙏

My breakfast (at 11am) consists of 2 Brazil nuts and 2 squares of 95% LINDT with black coffee. Couldn't have the latter two, a few years ago without milk/sugar!

Enjoyed your memories of going to the Hershey factory. I grew up 30 minutes away from Battle Creek, Michigan's Kellogg cereal factory. Wow did it smell good in there.

Lindt is one of the brands I use and I buy 85% or 90%. I find that 85% is the sweet (no pun intended) spot between staying keto and enjoying a treat and I have no issue sticking to the portion size (yes!).

Thank you for this! My best to you and Keith ✨🙏🏼

I chose the cacao-nibs instead of a dark (full blown) chocolate bar. The nibs are less processed and probably better for you.

From central PA too, used to work at hershey park! Watching your channel for a short time and enjoy the content, thanks

I eat the unsweetened Baker's Dark Chocolate, and it's bitter at first, but I quickly got used to it. I find that our taste buds alter as we cut out more and more sugar.