Made some Chocolate yesterday with the intention of using Erythritol instead of Sugar because it's actually good for teeth, as the bacteria like Strep Mutans can't feed on it, likewise with the gut. I made the mix 70% (65% Cacao Nibs, 5% Cacao Butter, 30% Erythritol.) That was a mistake, as it seems much sweeter in the bar than by the spoonful. I might try Xylitol next time, which is also friendly for the teeth. (And is less potent).
The next batch will be 90% though, so I can establish a baseline between "Way too much Cacao" and "Way too sweet"...
When adding ground chunky Coffee into the mix with Cane Sugar, the Coffee tames it way down at the 70% level, so I know there is a sweetener, but it's not powerful. That isn't the case with Erythritol, which is full blast. It's all a grand experiment, and it's fun... The smell of fresh ground Cacao is like Heaven, and it fills the whole house. If you have never used a Melanger, you don't know that smell. If you have made Chocolate on the stove with Cocoa powder, you still don't know the smell. It's just indescribable.