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Chocolate without sugar – for that you are also at the right address.
There is a lot of sugar-free bean to bar chocolate available. You will not easily see it in the supermarket – the cocoa percentages are low. Why? Price and taste.
Actually it is simple: to make chocolate with high percentages of cocoa (and thus low percentages of sugar) you need good cocoa, and automatically higher costs.
You can add all kinds of substitutes instead of sugar. We have tasted a lot of chocolates with alternative sugars or sweeteners but they usually did not like it.
What we offer usually has 100% cocoa, but we also have a number of chocolates without sugar but with milk or, in a few cases, a sugar substitute.
Note: 100% chocolate is a strong taste experience if you are not used to it. So to enjoy in very small pieces.
As chocolate vendors, we feel good at chocolates with 70-90% cocoa, but 10-30% sugar is automatically added to that.