BELGIAN CHOCOLATES FOR DIABETICS

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Dark and milk chocolate contains cocoa mass,also Cocoa Liquor, cocoa butter and sugar.("cocoa liquor" is used to describe as finely ground cocoa beans. During grinding, the mill gets hot and the ground cocoa beans become very fine in particle size and the cocoa butter becomes liquid; in short the finely ground cocoa beans are liquid when they exit the mill. When cocoa liquor is cooled and becomes solid, it is the same as unsweetened baking chocolate. Cocoa liquor has no alcoholic content). The content of cocoa solids; that is the dried fraction of all cocoa substances; varies between 35 and 70% or more. Milk chocolate contains the same ingredients as dark chocolate, with milk powder added to givethe chocolate a lighter brown color and a creamy texture and taste

White chocolate contains sugar, hydrogenated vegetable fat, whey powder, emulsifier, soya lecithin, flavours, vanilla, cocoa butter but no cocoa liquor (Cocoa liquor has no alcoholic content). That explains the pale, ivory color of this sweet chocolate.

Diabetic chocolate Barry Callebaut Belgian diabetic chocolate, sweetener - malitol (wheat), cocoa butter, soy lecithin added as emulsifier, natural vanilla flavour. May contain traces of nuts and milkprotein. GLYCEMIC INDEX Chocolate, milk, plain, low-sugar with maltitol (Belgium): GI: 35±16 GL: 8 per 55 grams.