Confectionery, Baking Ingredient | Low Carb Diabetic

Sugar Free Bittersweet Chocolates

Theobroma cacao Allergens: Milk, Soy
Sugar Free Bittersweet Chocolates

Sourcing & Taxonomy

  • Family Malvaceae
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Cocoa Beans

The Forktionary Angle

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Definition

Dark chocolate prepared without added sugar, using alternative sweeteners, maintaining the intense cocoa flavor and characteristic bitterness of bittersweet chocolate.

Sensory Profile

TasteIntense Cocoa, Bitter, Sweet (from alternative sweeteners)
TextureFirm, Snappy, Smooth (when melted)
AromaDeep chocolate, Earthy, Roasted
AcidityLow-Med

Technical Metrics

Nutrition Facts

Per 28g (1 oz)
Calories450 kcal
Total Fat40g
Saturated Fat24g
Trans Fat0g
Cholesterol0mg
Protein8g
Total Carbohydrate35g
Dietary Fiber8g
Total Sugars1g
Calcium50mg
Iron5mg
Potassium400mg

Chef’s Secret

When melting sugar-free chocolate, use a double boiler or microwave on low heat, stirring frequently, as sugar alcohols can sometimes scorch more easily than sugar.

Substitutions

Best Match

Unsweetened Cocoa Powder

1:4 (powder:chocolate)

For baking (add fat/sweetener), intense cocoa.

100% Cacao unsweetened chocolate

1:1

Pure cocoa mass, no sweeteners, very bitter.

Dark Chocolate (with sugar)

1:1

For non-diabetic uses, similar flavor profile.

Carob Powder

1:1 (for cocoa)

Caffeine-free, different flavor, for baking.

Buying Guide

Check cocoa percentage and type of sugar substitute. Be aware of potential laxative effects of some sugar alcohols.

Flavor Pairings

Coffee red wine berries nuts mint.