A A A
Avatar

Please consider registering
Guest

Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 4 characters - maximum search word length is 84 characters

Register Lost password?
sp_Feed sp_TopicIcon
Good fructose sweetened/sugar-free chocs
Avatar
Polarbear
Tromsø, Norway
Member
Members
Forum Posts: 299
Member Since:
April 24, 2004
sp_UserOfflineSmall Offline
1
January 30, 2008 - 9:48 am
sp_Permalink sp_Print

For health reasons I will stay away from sucrose for a while, which means no ordinary choc [:(]. Does anyone know of good makers of fructose or artificially sweetened chocolates? (There are many artificially sweetened, but not GOOD artificially sweetened).

For maing hot chocolate, I will use 100% choc with added fructose. Good suggestions? I loved hot choc with the Bonnat 100%, but it seems that seventypercent has quit selling it?

***
My name is Polarbear and I am a chocoholic...

*** My name is Polarbear and I am a chocoholic...
Avatar
ellie
london, United Kingdom
Member
Members
Forum Posts: 308
Member Since:
March 17, 2005
sp_UserOfflineSmall Offline
2
January 30, 2008 - 3:00 pm
sp_Permalink sp_Print

L'Artisan du Chocolat does most successful 70% Madagascar bar, with maltitol but without overly sweetness and odd aftertaste.
Pralus Le 100% is a very palatable criollo chocolate, although I've never tryed to make a drink out of it - would be great to find how it turns out in a hot cup!

Avatar
Masur
Stockholm, Sweden
Member
Members
Forum Posts: 592
Member Since:
August 6, 2006
sp_UserOfflineSmall Offline
3
January 30, 2008 - 9:15 pm
sp_Permalink sp_Print

Watch out for GI-index. Check this topic where Sebastian informes about GI-index for Maltitol etc.
[url]http://www.seventypercent.com/forum/topic.asp?TOPIC_ID=243&SearchTerms=maltitol[/url]

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
Avatar
Polarbear
Tromsø, Norway
Member
Members
Forum Posts: 299
Member Since:
April 24, 2004
sp_UserOfflineSmall Offline
4
January 31, 2008 - 9:42 am
sp_Permalink sp_Print

It is not due to GI, but other reasons. (If it was GI I would just increase the cocoa content in the choc! :)

But thanks for feedback!

***
My name is Polarbear and I am a chocoholic...

*** My name is Polarbear and I am a chocoholic...
Avatar
Ilana
Israel
Member
Members
Forum Posts: 155
Member Since:
September 1, 2006
sp_UserOfflineSmall Offline
5
March 5, 2008 - 6:28 am
sp_Permalink sp_Print

I am very interested in this topic. I as of late, have used 65% Valrhona, which has Maltitol in it, and I mix it with 100% pate also from Valrhona. I think I get it to about 80%. I read Sebastians very interesting comments and would love to know more. Diabetic clietele want something so badly! I tried playing around with 100% butit was always too strong for them. I don't make any soft centers for this group- only bars or mendiants withwalnuts or macadamia. Macadamia was recommended to me bya diabetic pastry chef...

Ilana Bar-Hai www.ganache.co.il
Avatar
Casey
Minneapolis, USA
Member
Members
Forum Posts: 11
Member Since:
November 30, 2007
sp_UserOfflineSmall Offline
6
March 5, 2008 - 5:39 pm
sp_Permalink sp_Print sp_EditHistory

Vere makes chocolate bars and filled chocolates with fructose. Have not tried any so cannot say if they are good. http://www.veregoods.com/

The Chocolate Note http://chocolatenote.blogspot.com
Forum Timezone: Europe/London

Most Users Ever Online: 89

Currently Online:
9 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Hans-Peter Rot: 1462

alex_h: 1170

Martin Christy: 614

Masur: 592

Sebastian: 430

Lone Ly: 397

Newest Members:

Martin Test_1

Martin Test

graham

paul@maverickchocolate.com

Robin BOELS

farihaeva759

Forum Stats:

Groups: 7

Forums: 26

Topics: 1825

Posts: 10538

 

Member Stats:

Guest Posters: 1

Members: 5100

Moderators: 0

Admins: 1

Administrators: Seventy%

Good fructose sweetened/sugar-free chocs | Fine chocolate bar discussion | Forum