We experimented to find the right sugar substitute that doesn’t leave a unpleasant after-taste. We found it…Monk Fruit. From the remote mountains of Southern China, monk fruit is a small sub-tropical melon that has been cultivated in the remote mountains of Southern China for centuries. According to legend, monk fruit is named after the Buddhist monks who first cultivated the fruit nearly 800 years ago. (From the website: monkfruit.org)
This sweetener offsets the bitterness of pure cacao but doesn’t raise the glycemic index, so it’s a great choice for people watching their sugar intake. It also tastes great.