All you need to know about the ingredients of our sugar-reduced chocolates

Chocolate gets its wonderful taste from a combination of key ingredients: cocoa, milk and sugar. Sugar not only contributes to chocolate’s sweet taste, but is essential to the end product’s volume, texture and the sensation it creates in your mouth while you eat it. Reducing the sugar level in chocolate without compromising on its taste is a challenge. Still, there are many ingredients to help you maintain a great taste while reducing or even eliminating sugar completely. Barry Callebaut only works with the best ingredients to replace sugar or lower its chocolate’s sugar level.

1 - Chicory root fiber

Chicory root fiber is also known as inulin or oligofructose. It is a natural dietary fiber that stems from the chicory plant’s roots. Chicory is healthy and has a great taste when used in chocolate. Fibers such as chicory also stimulate our digestion.

2 - Patented Barry Callebaut fiber blend

Barry Callebaut has created its very own, unique and patented fiber blend for sugar reduction up to 30%. This blend mixes various types of natural fibers, such as corn dextrins and inulin to help reduce the level of sugar in a recipe without compromising on its delicious taste and the chocolate’s texture.

3 - Maltitol

Maltitol is a bulk sweetener with a lower calorie level than sucrose, but still has 90% of its sweetness. It is ideal as a replacement for sugar because it is very similar to sucrose. You might even think you are eating traditional chocolate, because its taste is almost identical. Chocolate based on maltitol is very user-friendly since it has the same technical requirements as traditional chocolate.

4 - Erythritol

Chocolate made with erythritol is also an alternative used to reduce the sugar level in products. Erythritol is a sugar alcohol with a sweetness level of 70% compared to sucrose. It has a cooling effect and works well in combination with and other fibers and intense sweeteners. Erythritol contains zero calories and reminds strongly of sugar. Keep in mind that you need to limit the amount of Erythritol in your recipe with 10% because it otherwise it might have a laxative effect.

5 - Stevia

Stevia or steviol glycoside, a natural sweetener that is sourced from the stevia plant, has an intense taste. It is even sweeter than sugar but contains zero calories. This is why it is best used in small portions or to add some extra sweetness to a recipe.

If you would like to taste our chocolates with a lower sugar level, please get in touch with your account manager.

These sugar substitutes are used in the wide range of sugar-reduced chocolates, nuts, chips & chunks, and fillings, suitable for confectionery, bakery and cereals applications. Read more about this range and download the catalog.

Sugar reduced chocolate

1% Added Sugar Milk Chocolate

Delicious dark chocolate rich in fibre and made with only 1% added sugar. The rest of sugar has been replaced by chicory root fibre (oligofructose). This recipe is unique to Barry Callebaut!

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    37%
1% Added Sugar Dark Chocolate

Delicious milk chocolate rich in fibre and made with only 1% added sugar. The rest of sugar has been replaced by chicory root fibre (oligofructose). This recipe is unique to Barry Callebaut!

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    71%
Milk chocolate without added sugars

Delicious milk chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia. No laxative warning, rich in fibre. Recipe unique to Barry Callebaut!

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    37%
Caramel Doré

Discover the mellow and deeply satisfying Caramel Doré, our premium Belgian caramelized chocolate. Combining chocolate creaminess and deep rich caramel flavors, Caramel Doré will surprise you with a tantalizing golden color and hints of biscuit and salt. Indulge in a divine caramel experience!

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    0
  • Min. % Dry cocoa solids
    28.2%
  • Min. % Dry milk solids
    29%
Dark chocolate without added sugars

Delicious dark chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia. No laxative warning, rich in fibre. Recipe unique to Barry Callebaut!

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72%
CHR-R1

Ruby Chocolate the biggest innovation in the chocolate industry in 80 years. Ruby offers an intense sensorial delight, a totally new taste experience: neither bitter, milky or sweet, but a tension of fresh berry fruitiness and luscious smoothness.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    40.3%
CHR-T1

Ruby Chocolate the biggest innovation in the chocolate industry in 80 years. Ruby offers an intense sensorial delight, a totally new taste experience: neither bitter, milky or sweet, but a tension of fresh berry fruitiness and luscious smoothness.

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    40.3%
CHM-Q23

Versatile milk chocolate with the perfect rheology to serve different applications. A perfectly balanced chocolate with a subtle caramel touch. This standard in the market for milk chocolates is our heritage milk recipe.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    33.6%
  • Min. % Dry milk solids
    20.8%

Get in Touch

Your Nearest Sales Representatives

Victoria Pitters
  • Food & Beverage manufacturers
1-312-496-7444

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528