I checked around and tried to read many post before asking this question. I am not even sure if this is the correct place for this question -- if it is not, I apologize now.

Many of the recipes I have seen and printed out ask for
cocoa powder. Such as the mock danish, and adding more to the Chocolate Flax Muffins, etc.

I am making a list of things I need to get and what brand(s) of cocoa work best and are low charb. ?? If I am given atleast 2-3 brands, I am bound to fine one here where I live.

Splenda -- is this something that Trader Joe carries? I have searched everywhere looking for this and ended up with Stevia -
but I do not think I will get the same results. I tried my Health Food Store and they carried Stevia - I asked about Splenda and they had no clue what I wanted.

Thanks,
A Thin Me

Hi Pam. Good to know you've been searching around You can find all kinds of great information you didnt even know you needed while looking for something else (This incidentally is usually how we find the car keys at home on a Monday morning )

I buy my cocoa at a bulk store, I'm sure they must have a few around your parts. Our version (canadain bulk barn) carries a brand called "Ruby Red" if you can find that go for it, it's great. 22% fat instead of the regular 12%. Alternatively, Hershey's, Fry's or any other name brad will do. Be sure its 100% cocoa, no sugar added.

Splenda is usually sold in the grocery store with the sugar and artificial sugars. It may be in the diabetic ailse if you have one. Look in a drug store as well. Splenda is the brand name of sucarlose (That may help your search) just as Sugar Twin is the brand name of aspartame.

You may have problems finding Splenda, as I've heard its tough to keep on the shelves. You can usually find it online though. Their website : http://www.splenda.com/ has the option to purchase it.

HTH
Nat

Conversely, check the cocoa in your supermarket. There will probably be a few different brands - Fry's, Hershey's, Droste -and see what the carb count is on the labels. I like to use a Dutch process cocoa like Droste. It has a deeper chocolate taste.

Karen

i also find some pretty good cocoa at william-sonoma.
hth
brenda