Dark chocolate in which the sucrose is replaced by maltitol. It acts like a traditional dark chocolate. It has an intense aroma of cocoa, smooth and long finish, no aftertaste.
It is particularly indicated for people suffering from intolerance to sugar (diabetes).
For its specificity can be used to mould hollow shapes and create ganaches and fillings of pralines.
It combines well in the preparation of creams that are themselves sugar free.
If well balanced, it can be a valid proposal for ice creams using alternative sugars or even “sugar free”.