Chocolate manufacturer Barry Callebaut has launched a 1% added sugar chocolate called Ecl1pse under its Callebaut brand.
The chocolate, which Callebaut described as “darker, smoother, creamier and more intense than other milk chocolate”, offers a 20-50% sugar reduction in products such as brownies and tiffin compared to standard milk chocolate, depending on the quantities used.
Ecl1pse has a 54% cocoa content and contains no artificial sweeteners or fillers – and was described as being an “acquired taste” in its raw state.
It can be used in bakery items in the same quantities as standard chocolate. However, UK chocolate academy chef Beverly Dunkley, advised those making items such as mousse or ganache to use products with a lower fat percentage than usual – swapping double for whipping cream or using a mix of cream and milk, for example.
“With increased pressure on the industry to reduce consumer sugar consumption, there is an onus on manufacturers such as ourselves to develop products that offer solutions that don’t compromise on quality or flavour,” said Robert Harrison, Barry Callebaut sales director.
“Ecl1pse demonstrates that reduced sugar doesn’t mean reduced flavour. As such, operators and retailers can create delicious chocolate products that will help the food and drink industry reach the government’s 20% reduced sugar target by 2020.”