The formula for Amber Lyn’s sugar free chocolate comes from Belgium, discovered in 1999 by founder Lyman Peterson. His goal, and a sort of motto for the company today, was to find a “sugar free chocolate that didn’t taste sugar free.”
So I began testing the claim with their white chocolate bar. And they’re absolutely right on this one. Even without the sugar, the white chocolate is still its very creamy, sweet, and buttery self. Pleasant as far as whites go.
The milk chocolate (no cocoa percentages are listed on these three) tastes like… carob? Just a little, and I kind of like the dusty touch, though the carob-haters may not. It also has a rather delicious sweetness lingering on the edges. I quite like it. I think you can tell this one’s sugar free, though, but if it tastes good, what’s so bad about that?
The dark – well, it’s an alternative. He seems to be the child of Dove and carob, and he’s a little… odd, but if you give him a chance (aka. a second piece), he kind of starts to grow on you. At first, it doesn’t seem to have much depth, then a roundness comes out in the flavors that’s rather intriguing.
There were also four caramel truffles, two milk and two dark. The milk is, somewhat strangely, the one in the darker color. As I unwrapped it, I considered how most caramel is almost pure sugar and likewise probably tricky to get right without sugar. It’s the gooey, sticky kind of caramel they went for, and it ends up as simple as a Rolo. More like candy, yet still enjoyable. I think I’m even liking not having all the sugar. In the dark truffle, Mr. Carob-Dove and the softer-tasting caramel have a funny combo. There’s an almost salty taste. I think the milk worked better, but this one’s decent enough.
Sugar-less is what Amber Lyn set out to do, and it’s obvious that’s what they do best. Definitely worth looking into if you need (or want) to stay away from sugar. They’re also gluten free, “carb conscious,” and preservative-free. They have a wide range of flavors, too, so you’ll have plenty of new ones to try.