As a diabetic, I need to avoid sugar; and as you may guess, these chocolate recipes have sugar in them… OR need to be modified in some way as it avoid the bitterness that is unsweetened chocolate. As someone who has been on diets, on and off my whole life, I have learned a few tricks of the trade. Well, maybe not a whole lot of tricks, but enough to satisfy MY cravings for chocolate.

Through the years, I’ve used a variety of sources to add sweetness to things from the obvious artificial sweeteners to the not so obvious sources like fruit, and most recently, sugarfree coffeemate. The key thing here is to remember to be creative. Just try your idea out and see if it works. If it does, great; but if it doesn’t, no big deal. I just bought the sugarfree coffeemate, flavored vanilla caramel which really fits into today’s recipe. This morning, I used 100% cacao unsweetened chocolate and the new flavored coffeemate. It turned out great, I got the flavor for this weeks recipe, WITHOUT the sugar and extra fat, as I used water instead of half-and-half.

I am always on the look out that the supermarket for other ways of sweetening my HC and one thing I intend on getting, but have not seen it, looked in the right place, or asked someone for sugarfree syrups. I know they are there, just never used them before. I am guessing that there is a whole new world of flavor out there for me to experience.

~A piece of chocolate a day keeps the doldrums away!

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