How does this dark chocolate have so many carbs?

chocolate
(Hyperbole- best thing in the universe!) #1

I bought Beryl’s 99% cacao chocolate. The Chinese label said 41.9g carbs per 100g… I figured that can’t be right. The Lindt 90% has 14. So I thought the Chinese label must have a typo. But I can’t peel the added label off to see the original label before I buy it. But now that I got it home and removed the Chinese label, nope, 41.9. What gives? How can that be?

(Hyperbole- best thing in the universe!) #2

I tried to check the website before I bought it, but it wasn’t in the product list.

#3

That is weird. Does it taste sweet? Or have you not tried it?

(Hyperbole- best thing in the universe!) #4

I just ate a piece. Not too sweet, but softer than I would think 99% be. It also doesn’t seem as bitter as I think it should be. I’ve had 90% before and like it. This I’m not sure yet.

(KCKO, KCFO 🥥) #5

Any other ingredients on the package. This does sound wrong. Any chance there is milk/cream in it, since it is soft?

(Bob M) #6

99% should taste like dirt. Or it does to me anyway.

(Hyperbole- best thing in the universe!) #7

Ingredients are cocoa mass, cocoa powder, cocoa butter, sugar, emulsifier, vanilla

(Carpe salata!) #8

I think a lot of those high-% chocolates are a swizz. Like you see 80% with listing of 41% carbs. What gives? Just stick with low carb ones. Or make your own with HWC and cocoa powder ?

(Hyperbole- best thing in the universe!) #9

I’m not exactly sure what swizz means, but I agree the carb counts don’t make sense.

(Joanna Parszyk ) #10

Doesn’t make much sense for me. If u do not have to have it maybe better share with someone who isn’t under 20g carbs a day and you better stick with more trusted sources?

Also: just for comparison Lindt 99% chocolate and it is 8 carbs per 100g of product( the package is 50 g FYI).

(Omar) #11

There was another thread a while ago has a wealth of input in this exact topic.

I will see if I can find it

(Hyperbole- best thing in the universe!) #12

I don’t have many choices in my area. Even if the label is right, one small piece won’t be enough to put me over 20. I just won’t buy it again.

(Omar) #13

this thread may help

(Omar) #14

the conclusion from the thread I posted is that most of the carbs contents are coming from the added maltitol

why they add maltitol to chocolate ?

(Carpe salata!) #15

swizz

/swɪz/

noun

INFORMAL•BRITISH

noun: swiz

  1. a thing that is disappointing or represents a mild swindle.

“what a swizz!”

( I got that off google )

Its one of the many fabulous words my uncle used to use. Swizz, gormless, there were some beauties :slight_smile:

(Hyperbole- best thing in the universe!) #16

ah! I knew gormless, but swizz is new to me. I like it!

(Hyperbole- best thing in the universe!) #17

Thank you for doing my homework! That was very kind.

(Hyperbole- best thing in the universe!) #18

No Maltitol on the label. I think this one is just going to remain a mystery. And when the tin is empty I can put a more trustworthy chocolate in it instead.

(KCKO, KCFO 🥥) #19

Could be from the cocoa mass and of course some from the sugar itself.
It is a cocoa paste, made from the nibs, and it would account for the softness you mentioned in the earlier post.
I found this info on the nutrition in cocoa mass, it explains where the carbs come from, but the fiber is also high so not sure about the maths involved:
https://www.santabarbarachocolate.com/organic-cocoa-mass-specifications/

(Hyperbole- best thing in the universe!) #20

Thanks! I’ll look into that.