As makers of chocolate we are often asked by our customers whether or not we have a range of confectionery suitable for somebody with diabetes. Happily the answer to that questions is "YES"! Some of the major international chocolate makers do not include low sugar chocolate in their ranges so we feel it is our duty to ensure we have diabetic chocolates within our menu. After all, why should someone miss out on the sumptuous taste of our handmade chocolates?

In the past saccharin was used in sugar free chocolate, although the increase in it's popularity was nothing to do with health concerns. It was actually due to the low supplies of sugar both during and for the few years after the second world war. As the swinging sixties reached full tilt other sweeteners were blended in with the saccharin to try and improve taste and texture. Something which no doubt would have made an impact on our diabetic chocolates if we had been making them during that time.

In the electronica era of the 1980s aspartame was introduced to the world, which tasted much more like the real article and has also been found to enhance certain fruit flavours. Of course diabetic chocolates need to be made with little or no sugar in them in order to make them safe for a sufferer to consume them. These sweeteners enable the production of sweets and chocolates without the use of sugar.

The development of different sweetening alternatives will continue over the decades and these advancements will make it more and more possible for someone with diabetes to enjoy a less restricted diet and you never know ... they could receive a box of our delicious diabetic chocolates for their birthday or as a christmas gift.

Labels: diabetic chocolates