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Message: <blockquote data-quote="Krystyna23040" data-source="post: 2225164" data-attributes="member: 374421">I had a problem with the Almond butter and for about a year I didn't dare buy it.Have got it under control now - most of the time.I do find the 100% chocolate very moreish (especially when spread with almond butter) but luckily I am fine with between 10 and 20 grams a day.  Which is probably why my mountain of Montezuma 's 100% isn't going down very fast.Yesterday I got an email from Montezuma to say they are now doing 100% with Mint.  I used to absolutely love Mint chocolate so am going to order some today.  Hopefully there is room in my cupboard for even more chocolate. It would be an interesting experiment to see if the thick cream affects your BS.  It's strange that up to almost 150ml doesn't for me but over that it has a significant impact.  It doesn't really make sense.Your Gateau le Progress sounds as though it would still be delicious when converted to low carb</blockquote>

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