Macalat Organic Sweet Dark Chocolate Bar

This is the foundational bar of Macalat Sweet Dark Chocolate. Macalat created a truly new category in chocolate: certified organic, sugar-free, sweet dark chocolate. It is remarkably bitter free thanks in part to the groundbreaking application of mushroom mycelium by MycoTechnology which helps eliminate bitterness. This bar achieved significant organic trade recognition by winning the Nexty Award for its innovative recipe and flavor profile in the organic health-conscious chocolate market.

This Original has all the wellness benefits of The Essence bar plus organic lucuma and organic cinnamon.

Lucuma: A natural, low glycemic index sweetener that is a nutrient rich alternative to refined sugars. It is rich in polyphenol and carotenoid antioxidants. Contains soluble and insoluble fiber for gut health. It contributes to overall well-being with vitamins C and B3, calcium, iron and potassium.

Cinnamon – a Gift Fit for Kings: Used for “food as medicine” dating back to ancient Egypt. Our recipe calls for equal parts of Ceylon and Cassia cinnamon. Cinnamon is loaded with anti-oxidants.

Allulose - We are transitioning the primary sweetener in the original Macalat sugar free sweet dark chocolate bar from erythritol to allulose. New production of the O.G. Macalat bar (lucuma, maca and cinnamon) starting July 21, 2025 will use allulose. Allulose has always been used in all of the new Macalat flavors. Allulose is a relatively new sugar alternative that is plant-based and naturally occurs in figs, maple syrup, molasses and raisins. It is not a sugar alcohol. It is low carb and an ideal sweetener for keto lifestyles.

The glycemic index for allulose is 0 – it does not appear to raise blood sugar or insulin levels. It is virtually calorie free – 90% fewer calories than sugar (sucrose). Allulose (a monosaccharide) and sugar (a disaccharide comprised of glucose and fructose) are similar in terms of molecular structure. In fact, Allulose has the same chemical formula as fructose, but a slight difference in molecular arrangement prevents allulose from being processed by the body into glucose – it is absorbed in the small intestine and fully excreted. Allulose has no known GI side effects.

Because their chemical signatures are so similar, allulose tastes very much like cane sugar, the gold standard for sweetness. It is slightly milder than cane sugar without the cooling aftertaste of some sugar alcohols. Most fine flavor chocolates are sweetened by cane sugar. Allulose has been ranked as the #1 best non-glycemic sweetener available which is confirmed by blind taste testing. Monk fruit, also a plant-based sugar alternative, is ranked #2. 

Allulose has about 70% the sweetening effect of cane sugar; monk fruit has 150-200 times the sweetening effect. For this reason, we use a proprietary blend of allulose and monk fruit to sweeten Macalat sweet dark chocolate to 70% cacao.
There are no identified adverse effects of allulose and the FDA states that it is “generally recognized as safe” (GRAS) and unlikely to cause health issues when consumed in moderation. However, if you are allergic to other sugar alternatives, you may want to avoid allulose as well.

Enjoy the original premium 70% cacao dark chocolate bar that is organic, sugar-free and bitter-free. It checks all the boxes:

• Organic
• Sugar free
• Allergen free
• Non-GMO
• Plant-based superfood
• Bitter free
• Keto
• Vegan