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STEVIA orange cream chocolate!!

Grazer

Grazer

Well-Known Member
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For you chocoholics, like me, this might be new. I have given up on eating my old favourite chocolates like orange creams, and have settled for the occasional bit of dark chocolate (not my favourite, but needs must) because strong dark chocolate can be down in the low 20's grams of sugar per 100. Diabetic chocolate substitutes are full of maltitol or similar and send BGs up a little anyway.
At a craft fair last week, there was a stall selling belgian dark chocolate with no added sugar, but sweetened with natural Stevia rather than maltitol (which gives some people an upset stomach) It is made by "Cavalier" The one I bought to try was "Dark chocolate with orange" It was a small slim bar, bit pricey, but filled with proper orange fondant. Really nice after sitting in the fridge for a while. It states 22 grams carbs per 100, of which only 9 are sugar. Bit unheard of for a FONDANT FILLED BAR! And Stevia is advertised as a purely natural sweetener (from Stevia leaves) Also shown as low GI. Confusingly, it also shows a polyol content, but uses Erythritol rather than maltitol and I understand sime of the cooking whizzes on here use Erythritol and say it is fine.
Anyway, tried half a small bar last night, and had zero rise in BGs after 1 and 2 hours. Winner!
So searched this morning, and found the whole range of cavalier chocolate products with Stevia on Amazon. Just search "CAVALIER CHOCOLATE STEVIA" and you get the list. Some have more carbs than others, but worth a look. Apologies if this is o9ld news, but it's new to me! :thumbup:
Gonna be hitting Amazon hard now! :D :D
 
Grazer said:
For you chocoholics, like me, this might be new. I have given up on eating my old favourite chocolates like orange creams, and have settled for the occasional bit of dark chocolate (not my favourite, but needs must) because strong dark chocolate can be down in the low 20's grams of sugar per 100. Diabetic chocolate substitutes are full of maltitol or similar and send BGs up a little anyway.
At a craft fair last week, there was a stall selling belgian dark chocolate with no added sugar, but sweetened with natural Stevia rather than maltitol (which gives some people an upset stomach) It is made by "Cavalier" The one I bought to try was "Dark chocolate with orange" It was a small slim bar, bit pricey, but filled with proper orange fondant. Really nice after sitting in the fridge for a while. It states 22 grams carbs per 100, of which only 9 are sugar. Bit unheard of for a FONDANT FILLED BAR! And Stevia is advertised as a purely natural sweetener (from Stevia leaves) Also shown as low GI. Confusingly, it also shows a polyol content, but uses Erythritol rather than maltitol and I understand sime of the cooking whizzes on here use Erythritol and say it is fine.
Anyway, tried half a small bar last night, and had zero rise in BGs after 1 and 2 hours. Winner!
So searched this morning, and found the whole range of cavalier chocolate products with Stevia on Amazon. Just search "CAVALIER CHOCOLATE STEVIA" and you get the list. Some have more carbs than others, but worth a look. Apologies if this is o9ld news, but it's new to me! :thumbup:
Gonna be hitting Amazon hard now! :D :D
Click to expand...

Yeah these are not bad, lowcarbmegastore has them, also my local old Skool sweet shop has them sometimes. I quite like them.
 
Great -- that's Christmas presents from my family sorted, then. Before diagnosis (and for some time afterwards) I kept getting milk chocolates and bottles of port. Last Christmas I got the worst present any diabetic could have -- the Anthony Worrall Thompson diabetic cook book. :lol:
 
I got the worrall cook book too! Completely useless for me!
Update on the chocolate; when you order from Amazon you only get a limited choice, and have to have milk choc bars in packages with the dark - they have more carbs. Low carb megastore and avidlite are expensive with expensive delivery.
SO
I found the main Cavalier website in Belgium. This is their website (not sure if I'm supposed to do that) http://www.cavalier.be/webshop/ You get full choice of the range, can order things individually, MUCH cheaper and delivery from belgium reasonable. They even give a "reduced V.A.T" discount.
I ordered a dozen of the big bars (rather than the finger size bars you see), and ordered 2 each of the following:-
Dark Orange
Dark Lemon and Lime
"Light" Dark Strawberry
"Light" Dark Vanilla
Dark Berries
Dark Mocha

All 12 big bars came to 27 euros including delivery, so about £20. so about £1.60 a big bar delivered.
They're not BIG big bars at 40 grams per bar, but OK.
I chose these because they are all less than 25 grams carbs per 100; some of the milk chocolate ones are at about 30. The dark berries one is only 20. Makes them 8 to 10 grams per entire bar, with Erythritrol as the only polyol and Stevia as the sweetener. Looking forward to delivery now!
 
WhitbyJet said:
Eeeh Gods, the ingredients list reads like a horror story?!
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Not to weak people with cravings like me they don't! Stevia and Erythritrol are ok though aren't they?
 
Stevia & Erythritol are ok, but vegetable fat?! And paprika and fibre in your chocolate?! Well the only worry is the vegetable fat really, the rest would be ok I guess, but I personally would never feed those kind of chocolates to a sheep....
 
I’m off to Belgium on Friday for a week, so I will use the opportunity to conduct some serious scientific research on this one. Proper empirical practice probably dictates that I should sample the whole range of flavours. I will risk the vegetable fat and paprika for the sake of selfless medical research.
 
Has anyone had any side effects? I tried two small bars over the weekend - chocoholic habits kicked in and I ate both bars in a matter of seconds. However, had a few sugar free sweets with normal sweetners and ended up.....well, let's just say I couldn't leave the house for a while. I've had the sugar free sweets before and know I have to be very careful with them (particularly after losing weight) but the reaction was so extreme I have to consider that it was the Stevia bars. I can't believe anything that tastes that good won't have consequences but I'd like to verify what set it all off.

Also, is it true that glycerin is not derived from sugar? I associate it with icing because my mum used to use it when making the icing to cover the christmas cake, and it would keep the covering fairly soft. However, I'm told it has no sugar in and of itself.

Thanks for any replies.
 
glycerine (glycerol) is made from fats. Its traditionally a by product of the soap making industry when tallow was used. Now it may come from vegetable fats and oils.
But it is a carbohydrate. Triglycerides are formed by combining glycerol with three molecules of fatty acid. when you split off the fatty acids you're left with the glycerol.
I read that it has a low GI but have found no evidence of this (not in the Univ Aus GI data base)
I found this article which questions whether it is or isn't a useful product for someone with D.
http://www.biologicnr.com/gambling-with ... te-or-not/

Don't know about the stevia sweetened bars.
 
Ahhhhhhhhhhhhhhh! I knew there had to be a catch! Thank you, I may try it and see what happens but only when I go to mum's and I can have some of her rather elderly bottle.
 
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