I still can't believe how anyone could ever prefer to ingest chemically made sweeteners like sucralose, aspartame and saccharin, used for sugar-free and zero-calorie products, instead of cane sugar, coconut sugar and panela, who are simply extracted from their plants and minimally processed 🌱🍚
The only reason I can give myself is that consumers don't research any further. They associate claims like "zero-calories" and "sugar-free" with health choices, and that is all they need to know 👻💱
At the same time, God forbid companies make any effort to specify what they put in their stupid "healthier versions" in the place of sugar.
If you want to limit your amount of sugar in regards to eating chocolate, simply limit the quantity you ingest💁🍫
Go for 2 squares instead of 4. One bonbon instead of 3. Train your mind and become disciplined 🐘
It pays off way more than indulging in chocolate that tastes like crap and is full of chemicals.
What do YOU think of sugar-free chocolate? 👇
373 likes
  • thechocolatejournalistI still can't believe how anyone could ever prefer to ingest chemically made sweeteners like sucralose, aspartame and saccharin, used for sugar-free and zero-calorie products, instead of cane sugar, coconut sugar and panela, who are simply extracted from their plants and minimally processed 🌱🍚
    The only reason I can give myself is that consumers don't research any further. They associate claims like "zero-calories" and "sugar-free" with health choices, and that is all they need to know 👻💱
    At the same time, God forbid companies make any effort to specify what they put in their stupid "healthier versions" in the place of sugar.
    If you want to limit your amount of sugar in regards to eating chocolate, simply limit the quantity you ingest💁🍫
    Go for 2 squares instead of 4. One bonbon instead of 3. Train your mind and become disciplined 🐘
    It pays off way more than indulging in chocolate that tastes like crap and is full of chemicals.
    What do YOU think of sugar-free chocolate? 👇

  • mimundillo😍
  • thecandybartorontoOr try 100% bars- they are so popular at the shop! Bean to bar brands .. So delicious in the slow melt...
  • jsharnieLove your photos!
  • thechocolatejournalist@jsharnie Thanks a lot, Joe! Happy to hear it 🙌🍫
  • bellasophiachocolatesOn point. Real food always
  • taste_plusAppreciated.
  • theveldtstudioAre there any bars made using raw sugar? We once got a bag of raw sugar from a friend who worked at a sugar mill, and it had such amazing flavors it could be a treat on its own.
  • mapchocolatealso: the higher the % of chocolate, the more cacao and the less sugar 🤓
  • littlebeetle_chocolatesA lot of people buy it to then eat the same amount as before, just to feel guilt-free.. diabetics are not aware enough that coconut sugar is very low-GI so great alternative instead of chemical sweeteners. I believe there's a huge business/lobby behind the whole thing because there are so many diabetics and overweight people that they can target with these products. Here's our role again in customer education 😎
  • charmcityediblesReal sugar, every time. 👍
  • madebyelaineTotally agree
  • la_conylatierI agree . At my store , the free sugar chocolate is sweetened with an alcohol derivated.i don't remember which one right now...but i think it's really dumb to hear costumers ask for low fat white and milk chocolate😑
  • ambrosiapastryco@mapchocolate I recently had a 100% bar that wasn't 100% chocolate, instead was cut with a lot of cacao butter. I couldn't even eat it. Was like it eating wax with little flavour. No way to know how much was actual cacao liquor and how much was added cacao butter.
  • candyatlas@littlebeetle_chocolates Thanks for the tip about coconut sugar! We have some dear people in our lives who have diabetes and would love fine chocolate.
  • mapchocolate@ambrosiapastryco actually, % does indicate cacao amount--the ingredient list will reflect if cb was used. If it listed, you are correct that it is not clear how much is cacao and how much is cb...all the more reason to buy from reputable craft chocolate makers--who you could contact to ask 😉
  • ambrosiapastryco@mapchocolate I agree with you. I have no issue with the addition, it is just so interesting that the percentage has everything to do with the total cacao amount (which includes cacao butter)
  • mapchocolate@ambrosiapastryco yes, I think cb % should be noted
  • bisouchocolate@mapchocolate @ambrosiapastryco
  • bisouchocolatePREACH!
  • eye_on_tehran⁦👌🏻⁩
Log in to like or comment.