Diabetic friendly chocolates is not really an area I have any interest in pursuing as part of what I do. However, a good friend who is diabetic was told by their doctor that a small piece of dark chocolate occasionally was ok. The friend doesn't like dark chocolate and asked me if it was possible to make something that tastes more like milk chocolate while being diabetic friendly. I was honest and said I didn't know but I knew where to ask.
Macadamia nuts (and almonds but the friend doesn't like those) are apparently approved so I considered something more gianduja like by replacing a percentage of the sugar in the melanger with the nuts. I know there's been advances in sugar replacers as well but I have no knowledge in that area. Anyway, open to experimenting with any suggestions.
Edit: I suppose I should have mentioned that part of the difficulty for me with this one is, I have no idea what a doctor has in mind when they tell someone occasional "dark chocolate" in small amounts is ok. "Dark chocolate" is a pretty wide range.
