I am considering making my Grandparents some sort of chocolate-y desert for
Christmas this year. And my Granddad is a diabetic. And me, being
hypoglycemic, know nothing about it! I am pretty good at making recipes more
to my liking and figure I can get away, somehow, with using a sugar
substitute. But what kind should I look for? I see all kinds of substitues,
but dont know which I can use safely. I know that I need to use unsweetened
chocolate as well. So is there anything else I need to know or look out for?
Or is it JUST sugar I need to avoid?

Thanks in advance,

Jessica