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Rare Sugar Chocolate™
No Ordinary Sugar.™
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It is a paradisematic country, in which roasted parts of sentences fly into your mouth. Even the all-powerful.
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It is a paradisematic country, in which roasted parts of sentences fly into your mouth. Even the all-powerful.
Chocolate is the world's most popular treat. In fact, people buy twice as much chocolate as all other candy combined. But for millions of people who can't enjoy sugar, gourmet chocolate is off the menu.
Our mission is to change that. We craft our chocolate from bean to bar with fine beyond fair trade cacao and low glycemic impact rare sugars.
It tastes so good, you'd never know it has no ordinary sugar.
In 2017, we decided to take a break from sugar. Giving up chocolate was the hardest part. We tried all of the other “sugar-free” chocolates out there. We were left wishing for something better.
We set out to make chocolate that tasted good without sugar. We weren't interested in artificial chemicals. But we did try all the natural sweeteners we could think of: sugar alcohols like maltitol, xylitol, and erythritol; natural flavorings like stevia and monkfruit; and sweet fiber like inulin. We created some great recipes, but nothing came close to sugar.
Until today.
We got our hands on some rare sugars and mixed them with some of the finest cacao beans in the world. This chocolate is unbelievable. With our favorite, tagatose, you get a rich, delicious chocolate taste without any funny aftertaste. It has 60% less calories than table sugar, and it doesn't contribute to tooth decay. You could even eat a piece after you brush your teeth. (We won’t tell.) And its low glycemic index means it has a very low impact on blood sugar, unlike some of the other “natural sugar-free” sweeteners out there. In fact, recent studies have found early evidence that tagatose may help treat Type 2 diabetes.
[Source: PubMed]
So what makes a sugar a rare sugar? Our favorites, tagatose and allulose, have the same chemical formula as the more common glucose and fructose. They occur in tiny amounts in nature, making them "rare". Tagatose occurs naturally in apples, oranges, pineapple, and pasteurized milk. Allulose is found in jackfruit, figs, and raisins. Both sugars are special because they taste sweet like sugar, but humans don’t digest them the way we digest ordinary sugars. This is why rare sugars don’t have an effect on blood sugar and are much lower in calories. But don’t forget what Grandma said about eating too many sweets! Too much rare sugar can still give you a tummyache.
If you aren't completely delighted, simply return the package to us and we'll send you a gift card for a replacement. From us or a competitor—we're that confident.
