I'd like to modify this great recipe (Thanks Kristen!) for diabetics, using 100% unsweetened melted chocolate and then sweetened only with erythri...

Hi ChefJune,

I am very careful about maintaining a very low carbohydrate diet. Many diabetics are not. The only safe sweeteners that have zero impact on the pancreas and blood sugars in diabetics are stevia and/or erythritol. I do not use other artificial sweeteners like sucrolose. High cacao content chocolate like 80% are better as you point out, as they have less sugar than other chocolates.

In hindsight, my question has less to do with this interesting recipe, but more to do with using those two sweeteners and how they work with heating and chilling.

Kristy, agave is perhaps one of the worst ingredient scams of our time. It's highly processed and hardly natural, and is worse than HFC (high fructose cornsyrup), as it's almost all fructose. The effects on one's health is quite detrimental.

I've tried adding erythritol to melted chcolate before unsuccessfully. I'm unsure how to work with erythritol to get it to dissolve without remaining grainy.