Chocolates for diabetics are probably better for the manufactorer than for diabetics. Next time you go to a supermarket please compare the carb content pr 100g of diabetic chocolate and dark chocolate 85% or more, and you'll see what I mean. The darker the better. Actually, most products aimed at diabetics are best avoided.
Speaking as a former chocaholic, who always went for the light milk chocolate, or even white, getting used to a couple of squares of very dark chocolate broken into bits and melted on your tongue is absolutely do-able and delicious
