I have made sugar free with stevia and Agava Nector - you have to be careful with the Stevia so there is no after taste and the recipients need to like dark chocolate.

Has anyone had experience using xylitol as a sweetener?

what about dried fruits like goji berries?

Raw honey (Do your own research on GI of this, what I've read and am convnced of is it's the same as coconut nectar, 30-35)  and raw coconut nectar rather than sugar.  Stevia of course, though I don't enjoy the aftertaste

In my experience, coconut sugar in dark chocolate has an unpleasant aftertaste..

is it expensive? we are experimenting with sugar-free chocolate, using a beet-based sweetener, but coconut sugar sounds great

Hi Cristine,

Have you tried using coconut sugar it has a Glycemic index of 35 has the texture and taste of raw sugar. We are now using them for our dark chocolates

Ernesto

Hello everyone..

I was wonerding if anyone can help me and list some ideas of sugar free inclusions for diabetic people.

I already bought chocolate for tempering that has been substitued with sugar substitute for diabetic people. But what can I include in the bombons? ganache with what? and if I do sugar free chocolate clusters, could the inlusion be almonds or any other kind of nuts? is that suitable? what else is? raisins? cranberry seeds? fruit purees?

thanx.

updated by @christine-de-massis: 04/18/15 01:51:32