The Results Are In: UBC Study Shows Eating Ross Sugar Free Dark Chocolate Results in Lower Blood Glucose in Adults With Diabetes
A study recently published by UBC Researchers shows that eating Ross Sugar Free Dark Chocolate results in lower blood glucose levels than regular dark chocolate in adults with diabetes – this is in line with our expectations since Ross Chocolate is completely sugar...
Diabetes Facts & Figures 2020: A Summary of The Center for Disease Control Report on Diabetes in the USA
The Center for Disease Control periodically produces reports about the status of Type 1 and Type 2 Diabetes in the USA. This blog summarizes the main information contained within the CDC report. Read the full report Prevalence of Pre-Diabetes (Adults) Diabetes has one...
Update – UBC Study: Diabetes & Dark Chocolate
In December 2020, Ross Chocolates reported on a study being conducted by the University of British Columbia’s Department of Food, Nutrition and Health, Dietetics. The study is examining the impact that Ross’ Sugar-Free Dark Chocolate and sugar-sweetened 70% cocoa dark...
Confectionery Production magazine interview
Editor of Confectionery Production magazine, Neill Barston, speaks exclusively to Phil Hemmings, sales manager at Ross Chocolates, on its no added sugar range of chocolate designed for diabetics, which is seeing a rise in popularity amid wider healthy confectionery...
UBC Study: Diabetes & Dark Chocolate
The University of British Columbia’s School of Health and Exercise Sciences, is investigating the effect of dark chocolate on diabetics’ blood glucose levels in a new study being run by Dr. Jonathan Little. The study, which includes both Type 1 and Type 2 diabetics,...
Keto Chocolate Truffles
Servings: 22 truffles
Calories: 58kcal
Equipment
- Heat-resistant glass bowl
- Small saucepan
- Small, shallow bowl
- Whisk
- Medium-sized spoon or small cookie scoop
- Wire rack
- Baking/cookie sheet
- Airtight Container
Ingredients
- 3/4 cup heavy cream
- 3 tbsp butter
- Pinch of salt
- 2 tsp Amaretto or liqueur or flavoring of choice
- 1/4 tsp vanilla extract
- 1/4 cup toasted, coarsely ground coconut (see end of recipe for instruction on how to toast coconut)
- 5 bars (170 g) of Ross Sugar-free (No Sugar Added) Dark Chocolate
Instructions
- Cut the Ross Chocolate bars into small pieces and place in glass bowl.
- Place coconut into shallow bowl.
- In saucepan, place cream, salt, & butter.
- Heat saucepan over medium heat, stirring constantly, until small bubbles form around the sides of the pan and the cream is steamy.
- Pour the hot cream mixture over the chocolate in the glass bowl.
- Let sit 5 minutes.
- Stir gently with whisk until mixture is smooth and chocolate is fully incorporated.
- Add the vanilla & amaretto and stir.
- Let cool on counter, then refrigerate, uncovered, for several hours, until firm.
- Use spoon or cookie scoop to form bite-sized balls.(about 2 inches or 5 cm in diameter).
- Place balls in coconut, one at a time, and roll until completely coated.
- Place on wire rack over cookie sheet (to catch any coconut that falls off).
- Store in airtight container in fridge. Serve at room temperature.
Nutrition
Serving: 1truffle | Calories: 58kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g
