Along the way we learned about the science of sugar. We became aware that most food companies use sugar to keep us hooked on their food. Also keeping in mind the well-known negative effects of added sugar, we decided to do something about it – The Good Chocolate was born.
We know this sounds too good to be true because “good” and “sugar free” rarely go together. But our secret is by getting rid of sugar, only cacao’s superb qualities and divine flavors remain, resulting in a rich, bold chocolate that is surprisingly sweet, and – we believe – worthy of its name.
We are Ben & Miki, two old friends and partners in a branding and design agency. In 2014, we experimented with eliminating added sugar from our diet. We cut out everything including honey, agave, high-fructose corn syrup – you name it. We started using organic, low-to-no calorie sweeteners like Erythritol and Stevia. Six months later, we had lost 10 pounds, got a big thumbs up from the dentist, and discovered we had more energy during the day. Most importantly, we felt inspired.
So we challenged ourselves to design a bean-to-bar chocolate that could stand up to our own high standards. We roasted a lot of cacao. We received feedback from family, friends & experts – some who didn’t believe it could be done. After a few months of experimentation, we came up with a sweet-blend of organic sweeteners found in fruits & plants. The result was an exquisite, 100% organic bean-to-bar chocolate. What is so surprising is how delicious it tastes, period.