Milk chocolate where the sucrose is replaced by maltitol. It acts like a traditional milk chocolate . Surprising is in fact the “naturalness” of this chocolate, characterised by the taste of good milk chocolate and by the absence of aftertaste. It is particularly indicated for people suffering from intolerance to sugar (diabetes).
For its specificity, it 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 without sucrose.
If well balanced, it can be a valid proposal for ice creams using alternative sugars.