Jill,

I gave up on finding SF chocolate without the sugar alcohols, so, after a lot of experimenting and research I now make terrific SF chocolate bars and candies. I'm pretty sure I posted the recipe in Sweet Treats, so you can look there and if you have any questions I'd be happy to answer them.

The unsweetened chocolate by itself is too bitter, so you need to add cocoa butter (food grade, of course) to make lovely dark chocolate. I buy it from www.botanistry.com, but you could do a web search to see if there are other sources. If you use really good unsweetened chocolate and the cocoa butter you wind up with chocolate as good as anything Godiva makes.

The next key is to temper the chocolate to give it that hardness, known as "snap" to chocolatiers, and so that it won't melt at room temperature. I did a search on tempering chocolate and sifted through them to find one that was doable with a double boiler and an instant read thermometer. It really isn't too hard to do, even though I am trying to justify buying a tempering machine.

HTH,

Karla