When the father of one of the founders of Chuao developed type 2 diabetes, he (the co-founder of Chuao) went to work to create a chocolate bar that his father could eat and that also met hist standards for taste and edibleness. This is a challenge that many chocolatiers have been working on and that few do very well, and one of the reasons why is that most chocolatiers don’t make their own chocolate and are therefore captive to what they can purchase from the large manufacturers. I doubt that Chuao is making their own chocolate and I doubt that they are large enough to request a custom formulation (not enough volume to make it economical) from one of the large manufacturers, but they’ve managed to create a trio of very welcome additions to the world of sugar free chocolate bars ...

When is chocolate not really chocolate? When it’s overstuffed with really healthy stuff like phytonutrients. Cocoa is actually pretty healthy with lots of trace minerals, flavonoids, and polyphenols that are good for heart health. Adding phytonutrients to chocolate is overkill and that is exactly what Null does to this bar ... kill it.

Have you ever taken a close look at the Hershey’s Special Dark® label? I’ve been told that it’s the best selling dark chocolate in America. But it’s not—it might be a big seller, but it’s not dark chocolate. Wait, but maybe it is ...

When a company as large as Starbucks makes a bet on “Capturing the spirit of ancient drinking chocolate and the European chocolate house tradition” you can be sure they’ve done their marketing homework. Cast as a “drinkable dessert,” how does Chantico stand up to the competition?