The Husband brought home some chocolate recently. This wasn’t a huge surprise, given that in our house chocolate is one of five food groups.
But this chocolate was different.
It was natural and sugar-free chocolate.
Now, I have been to the Cadbury Chocolate Factory in Dunedin and I saw them making chocolate with cocoa beans, milk and sugar. What on earth is in sugar-free chocolate? Cocoa beans and milk?
Actually, it had a natural sweetener - Stevia - which isn’t sugar. It has a lot less calories than cane sugar: it’s a lot sweeter, so you can use a lot less. But, it’s not cane sugar, and it tastes different.
I tried a sample of Stevia in my coffee recently. I could taste the difference, but The Husband couldn’t. But, then, he also thought the natural, sugar-free chocolate wasn’t too bad.
He was wrong.
It was awful.
He said it’s because it was dark chocolate and I don’t normally eat dark chocolate. I say it’s the polydextrose and erythirol and isomalt they had to use in order to give it the same texture as dark chocolate!
Here’s what I think: forget low-fat or low-sugar versions of foods. It’s the fat and the sugar that make them taste good. Eat the bad-for-you foods. Just don’t eat them all the time. Treat them as treat foods.
Give me decent chocolate any day… just not every day.