- 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.
VB6 - When the press release for VB6 first showed up in my email, I thought: What is Bittman doing with Visual Basic? Ah, yes, I am still a recovering engineer! ...
1 day ago