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Good fructose sweetened/sugar-free chocs
January 30, 2008
9:48 am
Polarbear
Tromsø, Norway
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Forum Posts: 299
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April 24, 2004
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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...
January 30, 2008
3:00 pm
ellie
london, United Kingdom
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Forum Posts: 308
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March 17, 2005
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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!

January 30, 2008
9:15 pm
Masur
Stockholm, Sweden
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Forum Posts: 592
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August 6, 2006
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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)
January 31, 2008
9:42 am
Polarbear
Tromsø, Norway
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Forum Posts: 299
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April 24, 2004
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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...
March 5, 2008
6:28 am
Ilana
Israel
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Forum Posts: 155
Member Since:
September 1, 2006
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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
March 5, 2008
5:39 pm
Casey
Minneapolis, USA
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Forum Posts: 11
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November 30, 2007
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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