Sorry Judy, while certain specific things actually do indicate heat levels, I disagree about adding that or other things globally. Consumers can be well educated if they choose to be. Adding much more to the current labeling system will simply make many small labels impossible to read.
Sounds like your filling is similar to a pareve ganache. Be very careful about adding actually boiling liquid to chocolate; it can scorch or otherwise damage chocolate’s stability, rendering it inedible and/or unusable. Usually instructions say ‘until it starts to bubble around the edges’ for that very reason. At that point the warm liquids are added and allowed to sit for a short period, before gently stirring (whisking vigorously incorporates air bubbles, which may also be undesirable, so unless that’s what you’re going for, proceed with caution. If that’s what you want, have at it.)
For information on diabetics and food, I’m sure you’re aware that for every doctor you consult it’s possible you’ll get several answers, many conflicting, but have fun exploring if you so choose.
For information on heat & ph levels, search for a Scoville Scales/Charts (Hot pepper heat levels),
a Standard Food PH Charts (Acid & Alkiline with water being generally considered neutral), and a Food Impact on Body Ph chart
There are many excellent kosher food websites. Like you said, everyone’s tastes differ and that includes writing styles, not just recipes. Instead of me giving you a list do a search through whatever internet service provider you’re comfortable using and it should use your key words to guide you in the right direction.
Best of luck 🙂