“I first tried Bocha Sweet while on Keto and used it to make sweets for my diabetic husband. It tastes and measures like sugar. I use it in cooking, in hot tea and anywhere else that sugar is called for. Zero calories! It is expensive but well worth the money.”
“Was using plain monk fruit sweetener until Erythritol entered the picture in EVERYTHING like soy. Olive oil mayo? NOT! Soy mixed in. And now they’ve come out with a study-Erythritol causes strokes and heart attack. Look it up. You be the judge.I use it to make home made dark chocolate. I’m lactose intolerant and avoid sugar.I cup cocoa butter melted in double boiler, 1/4cp. Bocha Sweet stirred in followed by I cup cocoa powder. Stir and add 1/2-1tsp vanilla and 1/4 tsp sea salt. I crush organic almonds and put them in four silicone chocolate trays. I whisk it so the Bocha is really mixed in with the chocolate, pour it over the nuts and put it in the fridge for 1/2 hour. Done! Not tempered so it could melt outside the fridge. And unless you melt the Bocha sugar separately at a high temp its crunchy which I still love. I keep it in the fridge until I want it. No additives! Next? Hazelnut dark chocolate. I see all sorts of possibilities with this product. LF milk chocolate? Maybe. Only the beginning….”
