There are always all sorts of caveats when you start to talk about sugar free food. The clear one here is that the sweetness is provided by sugar alcohols. In particular, maltitol and sorbitol are key in this listing. This is not a problem for most of us - but if you have never eaten sugar alcohols before in your life, your system isn't going to know how to deal with them. It is key that you have JUST ONE truffle the first time you eat them :) Let your body get used to sugar alcohols. They can have a laxative effect. Over time you'll be able to eat more of them without any problem. Be patient.
You could ask why bakers use sugar alcohols - but the key is how they taste and how they bake. These items are very good in baked products and taste delicious. You just have to let your body get used to the effects of them.
The key of course is how these things taste. The answer is that they are *delicious*. They are smooth, chocolaty, no aftertaste, no off taste at all. They taste perfectly like wonderful chocolate. So there is an important reason sugar alcohols are used. They are amazing things. With the truffle, the outside shell is hard, while the inside is soft and creamy.
For nutrition, there are no trans fats, and 6g saturated fats in the total of 11g of fat. There's no cholesterol and no sodium. There is 1g of protein.
For carbs, there are 21g of sugar alcohols plus 2g of fibers. The remaining 4g of carbs counts towards your intake for the day.
Allergy sensitive people have to be wary - this was made on equipment that also makes peanuts, tree nuts, milk, egg, soy, fish, and wheat.
Still, for the rest of us, this is a very tasty treat that has great flavors, very few carbs and calories, and little down side. Keep this in mind as a special treat for yourself if you crave that chocolate fix!
Lisa Shea's Library of Low Carb Books
