Jennifer wrote:

> They have much fewer carbs.
>
> So... don't know if the sugar content is less or not. But they don't
> have the same as other chocolate.
>
> Jennifer
>
>
> Alan wrote:
>
>> I do believe that those dark chocolates you're talking about
>> have as much sugar (if not more) than "regular" chocolate.
>>

Dark chocolate in these studies is usually defined as those having 70 %
or greater cocoa content. If it doesn't specifically note the
percentage, you can usually tell by the order of ingredients. Most will
have sugar as the first ingredient and cocoa (or cocoa mass or cocoa
liquor) as the second (even some that are called "dark"). Those with
over 70 % cocoa will have cocoa first.

Usually these bars are 70 %, but there are a few that go up to 85 %.
Lindt makes both for example. I have also had some Belgian and German
bars. Unsweetened (bitter) chocolate for cooking may be even higher, but
I have never been able to eat it straight. If you compare the carb
counts, there is a big difference in carbs once you hit the 70 % mark.

Dennis (Type 2)