Some background, Im diabetic and, obviously, try to eat no sugar at all, problem is, I love chocolate and in my country is hard, next to impossible, to find something decent.
So I have tried to make chocolate a couple times, starting with a sugar free 80% lindt bar and using non-dairy powdered milk, stevia, vanilla, some peanut oil and coconut butter, the result tastes way, way better than anything on the sugar-free market, but it's a thick mush at room-temperature, I need to freeze it to keep it in shape.
I know that sugar is one of the hardeners on regular chocolate, but I wonder if there are other alternatives
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