There are other exciting products that I am working on at the moment, but I started with chocolate because I could not find such a product. I copied in a keto version many of the foods that the children needed from bread to cheese pies and sweets. One child loved only meatballs and veggie balls, and I was making every food in the form of a ball. Chocolate, however, turned out to be the hardest to find. Most products you would find are suitable for keto diet, but not compliant for epilepsy and autism for example.
Almost all kids with such problems have a very low tolerance for carbs, and also, they have high intolerance towards milk products. Refined sugar helps chocolate crystalize, and milk smooths the taste, the lecithin emulsifies it, hardening the chocolate for a long time. I had to work without these products. I experimented a year until I got the chocolate with almost no carbs, no sugar, no milk, and no hardeners, but which tastes mouthwatering, and has a balanced, smooth taste of erythritol and monk fruit, and does not melt at room temperature. My son spit out at least 50 samples until one day, he said that I have finally made real chocolate! That day I learned how to temper the chocolate without anything else but heat, my hand, and thermometer.