For those customers who want to reduce their sugar intake without missing the taste of real chocolate this range of bars is stunning in flavour while suitable for most diabetics.
This range is not completely free of sugar. Sucrose is a natural component of the cocoa bean and traces of it remains in very small quantities remains in this range of bars.
However no sugar has been added to this range of chocolates. To maintain the flavour, maltitol, a sugar alcohol (a polyol) is used as a sugar substitute has 90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning. It is used to replace table sugar because it has fewer calories, does not promote tooth decay and has a lesser effect on blood glucose. Chemically, maltitol is also known as 4-O-α-glucopyranosyl-D-sorbitol.
Rediscover the full flavour and satisfaction of real Belgian chocolate , please enjoy it in moderation.
