runpunkrun: silverware laid out on a cloth napkin (gather yon utensils)
[personal profile] runpunkrun posting in [community profile] gluten_free

Let's talk about chocolate! Cocoa, cacao, white chocolate, milk chocolate, dark chocolate, unsweetened baker's chocolate, chocolate liqueur, cocoa butter—or if you don't do chocolate, the closest you can get, say carob or recipes that used to have chocolate in them but you took it out.

For the next month we're celebrating chocolate and also the absence of chocolate. Because, as we all know, you can't have everything.

To fill this prompt, you can:

  1. Slide into the comments of this post and share a link to a recipe and why you like it.
  2. Write up a favorite recipe and post it to the comm.
  3. Post a review of a related product or cookbook to the comm.
  4. Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.
This prompt lasts all month, but it's only for inspiration and not a requirement. You can still post to the comm if it isn't related to the prompt.

Here's what's going on in the comments:

Date: 2020-04-01 11:34 pm (UTC)
jesse_the_k: One section pulled out from peeled orange (shared sweetness)
From: [personal profile] jesse_the_k
I was delighted to discover -- through extensive trial and error -- that I can eat modest amounts of chocolate without getting migraines.

Right now, my go-tos are
1. Dark chocolate in the bar, either Equal Exchange or Divine
2. A heaping Tablespoon of dutched cocoa stirred in to my morning Greek yogurt
3. STASH brand decaf chocolate hazlenut black tea with a splash of Oh Yeah! Oat Creamer.

I had a delicious oatmilk cocoa at a local cafe. Anyone have experience cooking with oat milk?