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

ashleyp

ashleyp

Active Member
Messages
38
Location
Colchester. Essex
Type of diabetes
Type 1
Treatment type
Insulin
Picked up a few bars of the new no added sugar chocolate bars from Tesco on friday. They are sweetened with Erythritol & Steviol Glycosides and dietary fibre (Resistant Dextrin, Inulin, Oligofructose) and they are not bad at all! Im a big dark chocolate fan so this was ideal for me, it tastes not far off the real thing. The milk chocolate is average, its not bad, but its not great. Has a bit of a weird aftertaste and almost tastes slightly too salty? I thought i would make everyone aware anyway as its definitely worth picking up!

Now on to the bad part...Its £2 for measly 80 gram bar!

I understand that in terms of production costs the normal chocolate is cheaper to produce but i can't help but think we are being slightly shafted because they know this is something thats gonna get bought by people like us! Just in comparison for 100gs of their normal chocolate its 30p! So an extra £1.70 for 20 less grams. It can't be that much more to make? Grrrr!

If anyones interested this is what you're looking for:

http://www.tesco.com/groceries/product/details/?id=284863534

http://www.tesco.com/groceries/product/details/?id=284863422
 
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.
 
The stevia sweetened dark chocolate has 3.2gs of sugar per 100gs. Tesco 74% dark chocolate has 27gs of sugar per 100gs. The carbohydrates you are seeing in the nutritional profile of of the stevia sweetened chocolate will be from the dietary fibre so would have very little effect on BG levels.
 
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
 
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 :hungry:

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 :confused:
 
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 :facepalm:

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.
 
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 :hungover:
 
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 :D
 
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