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Discussion Starter · #1 ·
sorry if this is a really dumb question, but i am wondering what is in chocolate that makes it non-vegan. (obviously, i know that if it's <b>milk</b> chocolate that the milk part's a problem <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)"> ) but what about the rest of it? what about, say, the cheap-o chocolate chips that i have grown accustomed to baking with? what ingredients do i need to watch out for?
 

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Just get some semi-sweet chocolate chips. I use Ghiradelli, but I'm not worried about any refined sugar used in their recipe, mainly because I use none in mine. My sweetening agents include Sucanat, brown rice syrup, and maple syrup, usually all organic, so I don't feel too bad about it. I've never been much of a carob fan.
 

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I definitely can't take carob! They tried to feed it to me as a kid, and the "it's just like chocolate" line did not work one bit.<br><br><br><br>
Luckily I seemed to outgrow my taste for chocolate, so it wasn't on the list of things I had to "give up."
 

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Discussion Starter · #5 ·
yuck carob- i grew w/parents who tried to play it up like it was just as good as chocolate. i felt so betrayed and deceived when, at the age of five, i finally got my hands on a piece of chocolate cake!<br><br><br><br>
no way is it the same! or <i>as good</i> !! ha!<br><br><br><br>
i was heartened to read that the fat in carob is actually worse for us than the fat in chocolate. or at least that's what i thought i read, maybe i'm confused.
 

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Some chocolate is vegan. Dark chocalate usually is, but milk products do creep in. I dunno if it's available where you are, but green & blacks chocolate is the best chocolate around. It ain't cheap, but it's good. The maya gold and 70% dark are vegan, and extremely flavourful. And it's real chocolate.<br><br><br><br>
But you'll probably be having dark chocolate a lot as a vegan. I dunno how successful it may be, but you can always melt it and add soymilk to get a milk chocolate. I dunno if it works, so if anyone has tried this, do tell everyone hoe it turned out.<br><br><br><br>
When purchasing chocolate, look out for butterfat, (As mentioned. "Cocoa butter" is a product from cocoa and has nothing to do with butter, so don't worry about that one) as well as milk and whey. I cna't think of many othe rnon-vegan ingredients that may be used, althogh some emulsifiers may be non-vegan.
 

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i've found several dairy-free chocolates in the four + years i've been vegan. the one that is guaranteed to be 100% vegan, and that i can easily find (they even carry the chips in my local grocery store) is Tropical Source. they make bars and chips. SunSpire also does a nice grain-sweetened chocolate chip but i find the flavour not as nice as TS brand.<br><br><br><br>
there are many, many different chocolatiers who make dark chocolate without adding dairy, but these may not be considered vegan by the veg' police because they are usually processed on the same machinary as dairy chocolates are. i'm not too picky about that, though. Lindt is a great Swiss chocolatier and they make the BEST 70% cocoa dark chocolate bars. mmm-mmm.
 

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I heard many times that blood is added to some chocolates to make them creamier. I don't know what brands, or if it's even legal in the US or any other country people here are from, but I did hear it from different people and it kinda freaks me out.<br><br><br><br>
Hmm, I'm more of a vanilla person anyway <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #10 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block"><i>Originally posted by VegAnna</i><br><br><b>I heard many times that blood is added to some chocolates to make them creamier. I don't know what brands, or if it's even legal in the US or any other country people here are from, but I did hear it from different people and it kinda freaks me out.<br><br><br><br>
Hmm, I'm more of a vanilla person anyway <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"></b></div>
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WHOA whoa whoa whoa whoa.... WHAT?! <img alt="" class="inlineimg" src="/images/smilies/shocked.gif" style="border:0px solid;" title=":eek:"><br><br><br><br><br><br>
First off, how can blood make anything creamy? Second... What? <img alt="" class="inlineimg" src="/images/smilies/huh.gif" style="border:0px solid;" title=":confused:">
 

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Discussion Starter · #11 ·
that's the freakiest thing i've heard in along time...! i find it very hard to take seriously...<br><br><br><br>
i'm a lindy girl too for their vegan 70% cocoa...<br><br><br><br>
i used to get confused about cocoa butter, but it is alright... basically lots of dark cooking choccy is ok too... if you like the dark stuff ike me then stuff like lindt is basically just sugar, cocoa, cocoa butter and vanilla flavouring...<br><br><br><br>
the beauty of simplicity!
 

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Bournville is the cheapest of the dark chocolates. It's crap anyway, so you aren't missing out on much now that they're using butterfat in it.<br><br><br><br>
However, dark chocolate is absolutely awesome. Lindt makes brilliant chocolate, and if you've ever tried green and blacks, now is the time. They have a couple of good vegan chocolates (70% dark and the maya gold are great.)<br><br><br><br>
If you like milk chocolte, I'm sure there are way to cream it up w/ soymilk, or so I hear. I'm not entirely sure.
 

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I tried to search for it on google, but all it gave me was pages that said it's an urban legend. I'm tempted to believe that, since I have never seen <b>real</b> evidence to support the whole blood in chocolate thing. No wonder then that you never heard about it. Oops, embarrassment, lol!<br><br><br><br>
Kinda makes me mad at my economics teacher back in Germany, because I thought she was an intelligent person, ... maybe she was trying to pull our leg after all, and we all bought it. That's pretty sad, since now I don't know what else she was lying about.
 

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Sometimes "albumin" may be added to chocolate. Most of the time albumin is egg derived but it can be derived from blood. It isn't likely to these days, but it the past it may have been. Albumin is a possible ingredient in various chocolate candies, but isn't usually in plain sweetened chocolate.
 

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Chocolate making's a lot simplier that many people think especially in factories (I know my father's worked at Heath wich was bought out by Leaf, that is now Hershey) and I worked there for a while when it was Leaf. Oh, and no there's no blood in it.<br><br><br><br>
Unfortunetely, Hershey Dark Chocolate <i>used</i> to be milk free... then the public complained that it was bitter, and not good, so Hershey broke down (ie: didn't want to lose sales) and put a trace amount of milk in them.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block"><i>Originally posted by Loki</i><br><br><b>Bournville is the cheapest of the dark chocolates. It's crap anyway, so you aren't missing out on much now that they're using butterfat in it.</b></div>
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*gasp* take that back! <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)"><br><br>
i love Bournville. i was thinking i could probably still find some older stock around here without the butterfat, but i can't find any place that sells it! if i do i'm buying all of it <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"><br><br><br><br>
but tropical source is seriously yummy too. oh nuts, i found another brand in the HFS that's vegan and looks really good, but it was too expensive so i didn't buy it. i can't remember the name of it now. it may be cheaper elsewhere cause they overcharge there on some items, i should have written down the name <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title=":(">
 

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lol. I'm not big on bournville. Green & blacks maya gold is the ultimate in vegan chocolate, IMO. Probably because it tastes better than any other chocolate, is vegan,. fairtrade and organic. The only drawback is the price tag.
 

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About the emulsifiers ; they can be vegan or not. It seems to be 'lecithin' normally, which can come from milk, or it can be soya lecithin, in which case it's ok.
 

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VegAnna, pig's blood in chocolate is a German urban legend. It all started with a TV show trying to demonstrate the dangers of the single market (EU). They showed that it is possible to add blood to chocolate without changing the taste, in order to make people aware of the different European food laws. It was just an example and, at least here, where they made the experiment, there are no such chocolates available (thank God).<br><br><br><br>
Read it in German <a href="http://www.oekotest.de/cgi/vb/vbgs.cgi?frage=486" target="_blank">here</a>.
 
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