Chocolate paralysis: 99% & 100% cocoa

[mrose]

Hi. I ams till stewing on this issue. I had many people asking me about chocoalte without sugar at that festival. I felt soooo bad because I had wanted to have a product available but did not fit it in my stressful weeks of preparation. This time I will make thin mendiants of 100% with macadamia nuts, which I read are good for diabetics (?) and perhaps some dried fruit (which is best?).

But I wonder if people will also expect chocolate with replacement sugar? I don't really like this idea, but perhaps I should make some.  DOes anyone use this diabetic chocolate? Is there a popular recipe that anyone would like to share? Or ideas? Thanks for any input!

←

Was there enough people asking about it to warrant making chocolates for diabetics? Since this will be a smaller segment of your sales, can you afford to carry to extra inventory to sell to this group? How often will you be going to this type of festival or event? You can't be everything to everybody. It might be better to develop a clientele for a for the products you reaaly enjoy making and will sell the best. It might take away from this by getting too scattered & offering a wide range of products.

[Lior]

Well there were quite a few not hundreds or even twenties. But I think that it should not be too labor intensive. I can devote a day to it or even half a day probably and that should do the trick. I only have a few festivals a year. However it does interest me and may bring some returning customers. I will give it a try and see. It seems like I may drop some other products such as the bark as it was not so popular. People liked the hearts of all types. Even just solid chocolate ones!!

I found this amusing as I always made them at the end of the day with the left over chocolate in the melter! If they came out a bit dull- as the mold is not even polycarb then I just decorated with lines of white choc on dark etc. and it was so popular!! After explaining my "maya" or green Jasmin tea it was not uncommon to be asked if I had anything "normal" Normal meant solid or plain ganache or hazelnut cream. The clientele needs educating!! My next festival is in a fancy area so we will see if it is any different.

Thanks for your thoughts. A too wide range is not good - you are correct.

[gfron1]

I just ordered the Corallo 100% which I tried at the Fancy Food Show - the only 100% that I've tried (and i think I've tried them all) that had no bitterness, not bite and no chalkiness. It was outstanding melting on my tongue.