Cocoa and sugar have been a winning combination for hundreds of years. Now consumers are looking for low- or no-sugar chocolate bars. Why is that? The last few generations have seen loved ones succumb to health problems. The focus on a healthy diet has reached new heights. Consumers are now interested in reading labels and ingredient lists. They are asking questions about the origin of their food, avoiding items they consider unhealthy, and avoiding certain products. Among them is SUGAR, which when found naturally in unprocessed foods, is not usually a concern. What concerns the consumers though, is the added sugar as a sweetener. The nutrition information of many packaged products are subject to in-depth analysis by consumers. One of their main targets is now CHOCOLATE. Chocolatiers offer sweets to make life more enjoyable, not to provide medical treatments. So how is the chocolate industry responding to this new demand?
In the fine chocolate bean to bar industry, the preferred choice is UNREFINED CANE SUGAR. Extracted from the sugar cane plant, grown largely in Central and South America, this type of sugar is extremely popular with chocolate makers from bean to bar. It caramelizes very well and does not interfere with the cocoa flavour. Chocolate makers aim to bring out the fine cocoa flavour while providing a pleasant mouthfeel. Cane sugar is considered perfect for achieving both goals.
Less popular, however, is refined cane sugar, which does not caramelize as well as its unrefined counterpart, leaving chocolate with a grainy texture that is not always appreciated.
The difference between refined and unrefined cane sugar lies in how it is processed and treated.
Unrefined cane sugar is made by squeezing the juice from sugar cane and then evaporating the water to leave the sugar crystals. This production method preserves much of the natural nutrients and minerals of the sugar cane. In contrast, refined cane sugar is made by processing and refining raw sugar, which is a by-product of the first extraction. During the refining process, the raw sugar is cleaned of impurities and bleached, and this procedure may involve the use of chemicals and activated charcoal that may be of animal origin, making refined sugar not vegan.
Generally, unrefined cane sugar is considered a more natural and healthier alternative to refined sugar, as it contains more nutrients and minerals, such as iron, calcium, and potassium. In addition, unrefined cane sugar is usually not treated with chemicals and it is also vegan. At LIVSTORY, we only use the unrefined organic cane sugar Native, brought straight from Brazil, the highest quality option to create our fine chocolate.
Erythritol can be an excellent alternative to sugar in bean to bar chocolate for people following a ketogenic diet or who suffer from diabetes. Erythritol is a natural sweetener, which has zero calories and does not affect blood sugar levels. It is obtained by fermenting glucose from corn or various fruits. It does not have an overly sweet taste and does not leave an unpleasant aftertaste, like other sweetener alternatives. It can be used instead of sugar in Bean to Bar chocolate recipes, to reduce sugar intake and provide a delicious sweet taste.
However, you should keep in mind that erythritol can have a slightly cooling taste and can cause a laxative effect in large doses. Therefore, it is recommended to consume erythritol in moderation.
It is also important to keep in mind that erythritol has a crystalline texture and can make chocolate crunchier and less soft than sugar.