Luxurious Sugar Free & Low Carb Assortment
YC Chocolatier makes the finest all natural low carbohydrate confections available today. This assortment contains: 5-3oz Dark Bars, 5-3oz Milk Bars, 4-Master Pieces (Caramel & Almond), 4-Truffles (Soft silky chocolaty center). YCs low carb assortment is a unique and upscale product much like a fine wine, developed specifically with the Natural community in mind. The taste is, without question, the outstanding feature in this remarkable confection created solely for your safe and healthy enjoyment. The developers at YC Chocolatier have created this low carbohydrate sugar free assortment with no artificial colorings, flavors, preservatives or sweeteners. YCs confections also match or exceed the finest chocolates in taste and texture. YCs Low Carb Sugar Free confections have satisfied natural food retailers established criteria for what they consider to be Natural and clean. Our Sugar Free products meet the FDA sugar free requirement not to exceed 0.5% sugar from any source, per serving size and are lactose (milk sugar) free. There are no trans fatty acids and the factory is peanut free. YCs cocoa beans have been properly grown, harvested, fermented, dried, blended, roasted, winnowed, refined, conched and tempered, to create our unique intense chocolate taste. The sweetener used in our confections is Maltitol a non sugar sweetener which comes from corn. It is about 90% as sweet as sugar and is non-cariogenic. Maltitol is mostly not digested and therefore, like fiber, the Maltitol carbohydrates listed on the nutritional panel should be deducted from the Total Carbohydrates to arrive at the net digested carbohydrates. This results in 2g of carbohydrates per 42g serving. This product is therefore particularly useful for those on a low carbohydrate diet and since it does not raise blood serum glucose, is also suitable for diabetics. Because we use a minimal amount of Maltitol, the usual laxative effect is all but eliminated.
Available from Amazon
Price: $36.00
Updated on 7-27-2008.
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