Chocolate anyone?...plus a bit of a rant.

Cheaper to buy a bar of 70% or higher ...If you feel like it ...
Shame they are so expensive ...not right is it ...
But I guess they are trying ..so it is a start ...perhaps ....

85% is far better for diabetics, IMO.
Forgive me for being cynical but they're interested in profit only. Carbohydrate content of that new bar is more than normal dark chocolate and, some here have tried and didn't like it. Sorry but I won't be buying any.

Ooooooh no.

You're better off eating high quality dark chocolate and savouring the taste and flavours. you can have small amounts but just really focus on it and enjoy it rather than chomping down the "cheap" stuff.

I'll ask around at work and try to find out any intel on low carb chocolates.

Have u ever tried raw cocoa beans? They taste quite nice actually

** and by raw I mean roasted. Don't eat them raw

Lindt 90% love it and if l remember correctly 9g/100 of sugar £1.80 and often 2 for £3

Mud Island Dweller said:

Lindt 90% love it and if l remember correctly 9g/100 of sugar £1.80 and often 2 for £3

Click to expand...

3g/100g = even better

The breakdown for 100g Lindt 90% is:
Carbohydrates 12g
Dietary Fiber 5g
Sugars 3g
Protein 4g

and 100g Tesco Stevia dark:
Carbohydrate 43.4g
Fibre 11.9g
Sugars 3.2g
Protein 7.0g

Notice that for Lindt Fibre + Sugars + Protein = Carbohydrate which it doesn't for Tesco's - odd

I’ve just spent the last hour with the Research and Development team at work - regardless of the fact I’m supposed to be preparing a massive presentation for tomorrow, there has to be some benefit of working at a chocolate factory

The girl I spoke to hadn’t really done much research into low sugar chocolate, but she was really interested to hear about the requirement for it and mentioned that the best way to enjoy low-sugar chocolate is to go for the darkest dark chocolate – the more cocoa mass, the less room for sugar.

She explained that sweetners in the quantities they would need to use to replace the sugar chocolate of milk chocolate (about 40%) are not safe levels to eat it at. I explained the need for quantity over quality, and she redirected me to the “Sensory Scientist” (basically someone who gets paid to eat chocolate).
They said, if you eat good chocolate you shouldn’t need much to satisfy your taste buds. Just make sure you eat small amounts at a time and really spend time focusing in on the flavours and textures – I had a 20 minute training session on how to taste chocolate.

They were actually really interested to hear that there is a demand for low-sugar chocolate and are going to do some research for us and get back to us about the best ones :-D

Why I never thought about asking before I do not know!!

Aldi orange and almond dark chocolate is fab and doesn't cause much of a spike

Another vote for Lindt (85%) chocolate - it has the bonus for me that it (a) doesn't give me migraines, and ((b) it's also lower in calories than some - e.g. Green & Blacks - my husbands preferred brand.

Robbity

Emmotha said:

. . . . . . . she redirected me to the “Sensory Scientist” (basically someone who gets paid to eat chocolate).
They said, if you eat good chocolate you shouldn’t need much to satisfy your taste buds. Just make sure you eat small amounts at a time and really spend time focusing in on the flavours and textures – I had a 20 minute training session on how to taste chocolate.

Click to expand...

You may have to keep your actual place of work a secret, there could be people clamoring to volunteer as a chocolate taster. I spent some time working for Mars on the Slough Trading Estate (as glamorous as it sounds) and I can honestly say that it put me off chocolate for life. Even when I worked for another company close by, the smell of chocolate made me very unwell. It was only the hardened chocolate eaters who used to make good use of the free "samples" that were liberally scattered around the large open plan office.

I know what you mean. I used to live in Aachen, close to a chocolate factory. When the wind blew in our direction it made me gag. I'm sure I ate less chocolate when I lived there.

Maybe that is the answer. Don't eat it, just sniff it.

Lol I'm waiting for the day I go off chocolate. And @graj0 I can't publicly confirm where I work on an open forum but yes chocolate is scattered liberally everywhere, and it's the high sugar stuff

Yep, Lindt's or Green and Black's for me too, that's when I want any at all. I have a couple of squares and it's enough. I mean it's not like BD (Before Diabetes). Whole blocks of milk were the norm but I can't think of much that is the same as BD anyway. Actually....not much at all. An improvement though, I wouldn't taste much or have much pleasure from chocolate beyond the first few pieces anyway so yes, two pieces of high quality dark is enough