Discovering Erythritol at The Good Chocolate was a game-changer. It transformed the way we understand and experienced “sweetness”. For the first time, we could use a 0 calorie, 0 carb sweetener in almost all our everyday food and drink, like cereal, baked goods, coffee & tea. It’s unique among sugar alcohols because it’s easy to digest and has a fresh, delightful sweetness.
Most importantly for The Good Chocolate, Erythritol proved to be a superior sweetener for chocolate. It’s a very simple ingredient, improves the creaminess of chocolate, and doesn’t taste like licorice or leave a sour aftertaste like monkfruit, inulin or chicory root used by other sugar free chocolates. And contrary to sugar’s high acidity, Erythritol is neutral and doesn’t affect the body’s pH of our food or body. It’s the healthiest and tastiest naturally occurring sugar replacement we’ve found.