Made a Milk Chocolate Bar with Allulose Instead

Been experimenting with allulose as a sugar replacement in chocolate. It's structurally almost identical to fructose, one atom flipped, so it still behaves like real sugar when you work with it, caramelizes, melts, snaps properly, but your body doesn't metabolize it the same way. Most sugar substitutes give you that cooling aftertaste or grainy texture. This one didn't have that problem, which surprised me honestly. Curious if anyone else here has worked with allulose or other rare sugars in chocolate. How'd it go?