Diabetic Chocolates

Executive Summary About Diabetic Chocolate By Chris Alleny

Being diabetic doesn’t mean that you have to give up on you favorite foods like pasta. Soluble fiber also helps in weight loss because it prolongs the fullness feeling in digestion.

So companies that specialize in sugar-free foods to give people that have to be more aware of how much carbohydrates they consume more choices in food. So companies that make sugar-free pasta have turned to using soluble fiber in their pasta took bring back pasta that diabetics miss.

As one can see not just the candy industry is trying to cut carbohydrates out for our loved ones that are on restricted diets. As well as for those who desire to go low-carbohydrate to prevent problems later.

And speaking of candy lets not forget the downfall of a lot of diabetics and other diet restricted people. Yes, I am talking about CHOCOLATE!

Don’t worry though a lot of the candy companies that produce that particular sweet have you covered. The only problem it seems is choosing the chocolate that appeals to you or the diabetic chocoholic in your life.

A Quick and Easy Way to Make Your Own Diabetic Chocolates

Executive Summary About Diabetic Chocolate By Joe Smith

Products designed specifically for diabetics tend to contain maltitol, which doesn’t taste QUITE the same as sucrose, and can have a nasty laxative effect if consumed in any quantity. It is very important that you buy the right chocolate for this recipe, don’t try to save yourself some pennies and buy cheap dark chocolate, as it will contain a lot less cocoa and a LOT more sugar, which defeats the whole object of the exercise.

diabetics chocolate

I have used 85% cocoa chocolate (this means that overall, the total mass of cocoa butter and cocoa powder in the chocolate adds up to 85% of the total weight of the bar.

Extra Dark Truffles with Clove

INGREDIENTS:

100g (3.5 oz) 85% cocoa chocolate

80ml (2.7 fl. oz) double cream

¼ tsp powdered clove

4 tsps Cocoa powder

1 tsp Fructose

METHOD:

To melt the chocolate, cut or break it into small pieces and place in a double boiler, or a heatproof bowl over a saucepan that is just big enough to support it round the edges. Put some water in the base of your double boiler or saucepan (but not enough for it to touch the base of the bowl which the chocolate is held in), Heat the water to a very gentle simmer, and stir occasionally while melting.

Make sure that the water in the base of your double boiler does not boil dry. Also, be sure not to let any water come into contact with the french chocolate truffles, as it will “seize”, that is, turn into a thick paste with a strange texture, which is completely unusable. Once the diabetic chocolate is completely melted, set it aside to cool a little for a few minutes.

Fold the cooled chocolate coin gently into the double cream and clove powder and put into the fridge to cool, taking it out for a stir every 10-15 minute intervals, until it is of such a consistency that you can mould it in your hands.

Put the cocoa and fructose together into a small airtight container, and shake well. Sift the resulting mixture onto a plate. Then mould the truffle mixture into spheres about 1 inch across, rolling them between your palms, and then roll each in the cocoa mixture, and tap the excess away on the edge of the plate when it is completely coated.

The truffles should be stored an airtight container in the fridge, and should be eaten within a week. Makes about 24 truffles. The entire batch contains 94g fat, and 990 kcal, so that works out at around 41 calories/4g fat per truffle. The total cost of the ingredients was £2.30.

Check out my other guide on Cocoa Chocolate and Chocolate Fountain Chocolate

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