64% Madagascan Dark Chocolate with No Added Sugar

After several efforts this is our first successful attempt to make a chocolate bar using a sugar substitute. We've used beans grown in Tsarafandray, a cacao cooperative  in the Sambirano region of Madagascar.  Tsarafandray cacao grows on the lower slopes of the mountain area, and is organic certified; no pesticides and only natural fertilizers are used in its production. We use a sugar substitiute derived from the dietary fibres of corn and chicory. It has a low glycaemic index making it suitable for diabetics and contains 75% less calories than traditional cane sugar