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

White chocolate without added sugar (Maltitol)

One of the old time classics in without added sugar chocolates. White chocolate with a great taste thanks to the sweet sugar replacer maltitol.

  • Range
  • Fluidity
    Standard fluidity
  • Min. % Dry cocoa solids
    30.6%
  • Min. % Dry milk solids
    21.3%
Dark chocolate without added sugar

The classic of our dark chocolate without added sugar. The sugar is replaced by the bulk sweetener maltitol to keep a great taste while remaining healthy. This chocolate is multi-applicable. 

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    54%
White chocolate without added sugar (Mix)

White chocolate without added sugar. The sugars in this chocolate are replaced with maltitol, dietary fiber blend, and the natural sweetener steviol glycosides, also known as stevia, to keep the sweet taste of chocolate. 

  • Range
  • Fluidity
    Standard fluidity
  • Min. % Dry cocoa solids
    41.3%
  • Min. % Dry milk solids
    28%
Dark chocolate without added sugar (Mix)

Dark chocolate without added sugar. The sugars in this chocolate are replaced with maltitol dietary fiber blend and the natural sweetener steviol glycosides, also known as stevia, to keep the sweet taste of chocolate. 

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70.3%
CSM-O4STE10

Milk chocolate without added sugar and no laxative effect. The sugars are replaced by the bulk sweetener erythritol and added fibers for a great health benefit. Good and tasty, with no laxative effect as no more than 10% of polyols are present in the chocolate. 

  • Range
  • Fluidity
    High fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    51.8%
Dark chocolate without added sugar (Steviol)

Without added sugar milk chocolate with max 10% of maltitol, meaning no laxative claim on the pack is needed. High in fibers and sweetened with natural steviol glycosides.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    82.1%
CSM-P23-STE20

Milk chocolate without added sugar. The sugars in this chocolate are replaced with maltitol, dietary fiber blend and the natural sweetener steviol glycosides, also known as stevia, to keep the sweet taste of chocolate. 

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    43.7%
MALCHOC-D2

Dark chocolate without added sugar. The sugar is replaced by the bulk sweetener maltitol to keep a great taste while remaining healthy. This chocolate has a lower fat content. 

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    52%

Get in Touch

Your Nearest Sales Representatives

Ruzanna Takhman
  • Food & Beverage manufacturers
1-312-496-7303

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
アメリカ合衆国

+1 610 872 4528