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August 4, 2005
While visiting my local health food store recently, I came across some Jodier sugar free chocolate which I purchased out of curiosity. Maltitol is used as the sweetener,and is just about within acceptable cocao content at 52%. Lacking in aroma, I found the taste quite bland and hollow, with a curious metallic character and short finish. Reasonably smooth but uninteresting.
I checked their website and find that ‘Jodier’ is a combination of the names of the two owners, Jo and Didier, and that they have been in business since 2000. They seem to specialise in pralines and fancy chocolates – and on the evidence of this bar, I think they should stick to that!
Has anyone ever come across any decent sugar free chocolate? Can there really be any acceptable substitute?
August 1, 2006
First of all, that metallic taste you detected was caused by the maltitol. When used in lower amounts, its presence is much less noticeable, but since the bar you tried was a 52%, an astonishing 48% of the chocolate’s mass was maltitol, which therefore increased that metallic flavor to an extreme high.
Sugar-free chocolates are either a hit or miss, imo. Venchi has done some good things with sugar-free and no sugar added chocolates, so check out their entire line, which mind you, is extensive. There’s an American company called Chuao Chocolatier that allegedly produces some outstanding sugar-free bars, but since you’re in Ireland, this is no good. Chocolates sweetened with fructose are good alternatives for diabetics, weight watchers, or just anyone concerned about refined sugar intake. As explained in other posts, fructose is a natural sugar produced by fruits and is processed by the body in the gut, which therefore does not require the use of insulin. Ultimately, it does not cause a rise in the glycemic index and is suitable for diabetics. Domori is producing some 80% sweetened with fructose, but alas, it is available as part of a larger (more expensive) box set that you might not find attractive anyway.
However, I believe Stollwerk has produced some fructose sweetened chocolate in the past. I do not know if they still do, but I distinctly remember seeing the bars not too long ago.
If you can handle 80% class chocolate, give it a try. Although they do contain sugar, the amount is minimal. Marcolini’s Fleur de Cacao, Galler 85%, and Dolfin’s 88% are perhaps the best candidates to acclimate your palate to this range.