i know what you mean. Sucaryl is cyclamate -banned in the USA- + sacharine. Tastes Ok to me so long as I don't use too much. The Montignac (low carb) Diet allows chocolate that is 70% cocoa solids and I have tried it but it was rather bitter. Might try melting it and adding Sucaryl. We do not seem to be able to get bakers unsweetened choclate that I see in recipes from the USA here, in spite of having a Cadbury factory here in Dunedin.