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Message: <blockquote data-quote="Snodger" data-source="post: 216577" data-attributes="member: 27045">well, I thought pianoman's advice was good:  if you are feeling kind you could make them chocs. Delia Smith's xmas book has a good recipe for ganache chocs. Make it with dark (70% or more) choc, but you add your own ingredients to make it creamy and lovely and more milk choc like. I have to say that I don't despise 'diabetic' chocs as much as I'm told I'm supposed to. Personally I don't get a laxative effect from them, and I found it useful when first diagnosed to eat them in order to wean myself off ordinary choc. I realise that this is heresy and I fully expect to be flamed. Having said that, I don't eat them any more, partly because I got the taste for dark choc, and partly because as an insulin user I have the flexibility to eat the ordinary stuff. tra la la. bouja bouja is another good low sugar brand - lots of interesting centres of chocs even though they are dark choc coated.</blockquote>

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