I get asked a lot if I have anything "sugar-free." Here's the long answer:
If you're looking for for
unsweetened chocolate, we have two options: Roasted cacao nibs we brought back from Java and the
Michel Cluizel 99% Noir Infini bar. Both are intense and have no sugar at all. I occasionally buy in
Pralus Le 100% which is superb but expensive.
- If you're looking for chocolate with artificial sweeteners, we have nothing. To carry it would violate our all-natural credo.
- If you're looking for chocolate sweetened with "natural" alternative sweeteners like maltitol, sorbitol and xylitol, we have nothing...yet. Taste and gastric distress have prevented us from carrying any such chocolate thus far. Valrhona came out with a maltitol-sweetened chocolate called Xocoline which tasted delicious but gave us all the runs.
- What about agave-sweetened chocolate? We occasionally use agave nectar in the centers of our bonbons for texture and compensate for its sweetness by using extra dark chocolate. But the exterior chocolate is still 70% cacao (which means almost 30% cane sugar). Agave nectar's sticky nature prevents us from making solid chocolate out of it--it would never pop out of the molds.
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Thank you for finally making this clear to our customers! I have printed this and will put it in the manual.
ReplyDeleteI think xylitol is not as bad as maltitol. It's too bad sucralose violates your credo, as it really doesn't seem to have any affect on the body at all.
ReplyDeleteSugar alcohols can be so evil. :/ It makes me a sad panda. Hah, I am kind of on a low carb diet, believe it or not. My indulgences at your shop haven't hurt me though- it's all about using moderation and sharing with friends and loved ones!