Out of the few food allergies/intolerances I have, cane sugar is the toughest to deal with. Not because I was addicted to sugar…But because sugar is in everything out there! In all the cakes, cookies & sweets of course, but in all the jams, jellies & butters as well (needless to say how happy I was to find fruit-sweetened jams such as St Dalfour)…Sugar is even hidden in sausages, prepared meals, sauces & condiments. I’ve found it in unsuspected places, therefore I read all the labels with great scrutiny.

Anyway, I found this upcoming food preserving book that sound rather promising: “Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and More” by Marissa MacCellan. 


Yes, you read well: coconut sugar, maple syrup, honey, agave syrup and other fruit based sweeteners but NO CANE SUGAR! No artificial sweeteners either.

I think I’m gonna succumb to the temptation of pre-ordering that book…

Yesterday I had prepared these for the lucky attendees to my Homemade Chocolate Making Class to taste. Rich, chocolaty, the right amount of sweetness (I don’t like super sweet chocolates or treats for that matter), melting in your mouth…And made with fresh ginger & brandied fruits, they were a hit! Not to mention that they contain no dairy & that I only use natural sweeteners (honey in that case)…There will be more ;).