I’ve just bought some ‘Lindt’ chocolate which is 99% cacao. There is no nutritional label on the wrapping, only the ingredients, which are listed as cacao and cassonade (I think it’s French for brown sugar). The girl who served me said it must be very low in sugar because it is so high in cocoa mass and very bitter (it’s almost black). Does anybody know about this chocolate and whether it would be good for low carb baking?

Yes, it should be fabulous for LC baking. A word of caution though - it burns very easily so don't try and melt it in the microwave - melt it in a double boiler (or a bowl over a saucepan of hot water).

Hi Kiwilass

Thanks for your advice. Finding low carb baking chocolate has been a real problem over here. I think this is a new product (in Perth anyway) and also comes in 85% cacao. The 70% cacao has always been available but is a bit too carby for my liking. Now I can start baking some real goodies!

Zedgirl

You're so lucky! I can only find the Lindt 70% cacao over here. I've only been able to find unsweetened baking chocolate in wholesaler's kilo blocks - which makes it rather expensive!

Good luck and happy baking

I bought it from a specialist chocolate shop and they are the main distributors in Perth for Lindt chocolate. I think it only arrived this week so you may find that it'll be available in NZ soon. If you're desperate I can always send you some!

Zedgirl