Sugar-free chocolate

For decades, saying “sugar-free chocolate” was synonymous with a product with a waxy texture and an unpleasant chemical aftertaste. However, we are currently experiencing a real revolution. Thanks to advances in food science and a change in consumer mindset, sugar-free chocolate has gone from being a niche product for diabetics to becoming an object of desire for gourmets.

The Science of Sweets: What's Inside?

Replacing sugar in chocolate is no easy task, as sugar not only provides sweetness, but also volume and texture. Today, master chocolatiers use alternatives that respect the sensory profile of cocoa:

Erythritol and Stevia: A winning combination. Erythritol provides volume and Stevia enhances sweetness without adding calories or raising blood glucose levels.
Maltitol: Very common due to its taste, which is almost identical to sugar, although it is used in moderation due to its effect on the digestive system.
Allulose: The industry's new favorite; a rare sugar found in figs that caramelizes naturally without the calories of regular sugar.
Chicory Root Fiber (Inulin): Not only does it help provide structure, but it also acts as a prebiotic that is beneficial to intestinal health.

Sent

Error

Name*

E-mail*

Phone*

Question*

Fields marked with a (*) must be filled.

I have read and agree the .

Responsable: Pio Brun C.B., con CIF E33837865. La finalidad del tratamiento de los datos para la que usted da su consentimiento será la de gestionar y contestar su consulta. Los datos proporcionados se conservarán mientras no solicite el cese de la actividad y no se cederán a terceros, salvo obligación legal. Ud. tiene derecho a acceder, rectificar y suprimir los datos, así como otros derechos, tal como se explica en nuestra