Hi Christian and Beryl and others! I'm run a small, gourmet chocolate business and B&B in Olinda, Victoria and teach chocolate making (retired teacher and chocolate lover). I'm EATING fructose-free chocolates myself (which is why I first sourced them - along with 100% cocoa mass, nibs and other 'raw' chocolate ingredients ie without the sugar or sugar-substitutes), but when you are a chocolatier why not make them yourself. So I'm importing the German Frusano (for myself and others - we can ship small quantities locally) and I've just designed a fabulous dark mint ganache filled moulded chocolate (FF). I still consider this as a treat but since breaking the sugar addiction after reading David's book earlier this year (losing lots of weight and feeling great), I find glucose sweetened chocolate satisfies me without over-eating it (a lifetime's achievement!). Anyway, just thought I'd fill in the gaps; off to do some chocolate making ... L

No worries. We're expecting the FF milk chocolate bars to arrive by mid Sep and we still have some stock of dark. Ganache is a melt-in-the-mouth soft filling we put in our filled chocolates. The FF chocolate is moulded as a 'shell' which is then filled with ganache - which at it's simplest is chocolate and cream and then you can add other flavouring. I make ours starting with 100% cacao mass (therefore no sugar) and use glucose to sweeten. The outer shell has the characteristic snap of good chocolate and the filling is ... well .. yummy. I'll be making more this week. Hope you got out to enjoy the fabulous sunshine today - thank goodness for Spring!