Raw Diabetic/non Diabetic Dark/milk Chocolate. Rich in flavonols, dark chocolate is a great diabetic dessert idea that may help lower blood sugar and reduce the risk for heart disease. People with diabetes can still eat dessert in moderation, and dark chocolate is a good choice because of its heart-healthy nutrients. Dark chocolate may have fats but they are healthy fats such as monosaturated fat and healthier natural saturated fats.
Dark chocolate has more flavonoids than milk chocolate. While even a little calorie savings could add up for someone who enjoys some chocolate every day, the bottom line is that these new sugar-free chocolates probably are of most benefit to people with diabetes. The 'good chocolate', gourmet healthy chocolates are just what the doctor may order to help diabetics. You can cook Raw Diabetic/non Diabetic Dark/milk Chocolate using 6 ingredients and 7 steps. Here is how you cook it.
Ingredients of Raw Diabetic/non Diabetic Dark/milk Chocolate
- It's of cocoa nibs.
- You need of sugar I used brown diabetic 1st time and 7g canderal grounded the 2nd time.
- Prepare of cocoa butter I used own almond butter 1st time and cocao butter 2nd time much nicer.
- You need of vanilla extract optional I used neilsen massey.
- You need of Optional.
- Prepare of goji berries /nuts I did different shapes added 1 nut to 4 chocolates 3 goji berries to each of 4 chocolates and left 4 plain..
In the Journal of Diabetic Medicine one The patients were given chocolate either with or without a high cocoa content. Milk Chocolate — Contains more milk products than cocoa solids, it's sweeter and creamier than dark chocolate. So…which is the best chocolate for diabetics? Chocolate may not really be the healthiest snack for people with diabetes.
Raw Diabetic/non Diabetic Dark/milk Chocolate instructions
- Grind sugar until it's like a powder.
- Add the nibs & grind grind grind as much as your machine can take cooling down if necessary and keep scraping down. If you have choice of blender cup sizes use smallest you can or you will get chocolate all over your hands lol. Grind until it sloshed around. This takes time and patience. When nearly done put pestle bowl in oven to heat through..
- Add cocoa butter or almond butter and blend further about 3 minutes, it's better with cocoa butter.
- Conching....Pour chocolate into pestle and going in round motions grind it down until smooth and it tastes ok. You can add any extras when your happy with flavour.
- Tempering....Pour chocolate onto slab and using scrapers keep turning inwards agitating it until thick but not too thick..
- Pour into moulds and leave to set or let set on the slate. Excuse my mess I was rushing.
- Enjoy...This will snap like chocolate and should have no white streaks in it. You can melt this carefully in a broiler if you want to bake with it and use as normal chocolate. If you want to make milk chocolate omit about 10g of nibs and add 10g milk powder to the sugar before grinding, but this will add sugar content. Hearts have goji berries, round have a nut in and square are just block. They was ok but got bashed in bag on way to gym for taste testing..
Polyphenols in dark chocolate may improve insulin sensitivity, or how well insulin works in the body. This, in turn, may help control blood sugar, according to research published in Endocrine Abstracts. Such improved insulin sensitivity may delay, or even prevent, the onset of diabetes. Lindt dark chocolates are good and extremely low in sugar content. But, they are not very easily available and even when they are, they pinch your pockets a little.