Seventy% - Topic: Diabetic in Australia

drchazan on Diabetic in Australia

Mon, 19 Jul 2004 12:22:40 +0000

Apparently, he's not into sweets much, but when he does... I sort of hope he'll go for the quality stuff instead of the garbage. Have to protect my reputation, you know. On the newsgroups they know me as "The Chocolate Lady"!

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"What you see before you, my friend, is the result of a lifetime of
chocolate." --Katharine Hepburn (May 12, 1907 - June 29, 2003)
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alex_h on Diabetic in Australia

Mon, 19 Jul 2004 12:14:53 +0000

drchazan, can't say anything about availability in oz. check the list of members here for other ozzies. they might know more.

another suggestion: kashaya beans from domori. pure cocoa beans with a slight hint of sweetness. not bitter. might be hard to get though.

Lone Ly on Diabetic in Australia

Sun, 18 Jul 2004 14:24:49 +0000

I don't know if it helps your friend, but Slitti and Bonnat have got bars of milk chocolate with high cocoa percentage - Slitti Latte Nero 62% and 70% (I prefer 62) and Bonnat's Ashfarth 65% and Surabaya 65% and Java 65% (haven't tried the last one).

drchazan on Diabetic in Australia

Sun, 18 Jul 2004 06:10:53 +0000

I think the substitute is called malitol. If that is in the Cuba Venchi then that would be ideal. The only question is, can he find that in Australia?

The other problem is he preferrs milk chocolate - which I told him isn't good since milk chocolates have higher sugar contents as well as the lactose in the milk!

Thanks.

~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate." --Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~

alex_h on Diabetic in Australia

Fri, 16 Jul 2004 15:06:51 +0000

what about maltite? is that what it's called? i recently tried a goody by cuba venchi that had this ingredient to replace ordinary sugar. as the name suggests it is made from malt.

Hans-Peter Rot on Diabetic in Australia

Fri, 16 Jul 2004 14:45:05 +0000

Well, depending on how much sugar he can consume and on how strong he likes chocolate, then a higher percentage bar would be ideal. Seek anything starting at 80% and go all the way to 100% if you're feeling adventerous. Some chocolates at these high percentages actually taste extremely mild, such as Cuba Venchi's 85% and Slitti's 100%, so these two bars might be a good place to start. It takes a little bit of chocolate at these percentages to satisfy most people's cravings, so a little goes a long way.

drchazan on Diabetic in Australia

Fri, 16 Jul 2004 07:26:37 +0000

I have a friend who is diabetic and lives in Australia. He's having to resort to some Cadbury diet bar for his chocolate fix. Anyone got any better ideas for him?

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Just one person's opinion...