My latest mission is to find a cooking chocolate without gluten, without the words ‘may contain gluten’ and without the words ‘made on machinery where gluten is processed’. Cadbury (in Australia) has recently relabelled their products to “better reflect the allergens that may be present on our manufacturing lines”. My son’s second endoscopy and biopsies still showed patches of chronic inflammation so we are trying to tighten up all possibilities of contamination.
Lindt has a Dessert 70% Cocoa Cooking Chocolate but the price reflects the ‘specialty’ labelling. Nestle Chocolate Melts have been recommended but as a good chocolate it has its limitations. Once again, I am sure the product is out there, it is just a matter of me finding it.
I would normally make these Chocolate Spiders with a milk chocolate but I had to go with the Lindt which is dark and rich.
Update: I have found Sweet William Gluten Free Cooking Buttons, available in White and Milk Chocolate. Sweet William exports to a number of countries in the world as well.
2 tablespoons crunchy peanut butter
200 g cooking chocolate (milk or dark)
Microwave chocolate and peanut butter in a microwave safe dish on 60 seconds on high. Stir and if not fully melted, then microwave for 5 seconds at a time, stirring in between, until ingredients are melted.
Stir in noodles.
Spoon mixture into patty cake paper cases or drop spoonfuls onto a baking tray lined with baking paper.
Refrigerate until set.
Chang’s have other gluten free products (in a purple packet) available.