Callebaut’s latest innovation literally means consumers can have their cake and eat it.”Ĭallebaut isn’t the only chocolate company to start considering its customers’ waistlines. “With increased pressure on the industry to reduce 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. “Ecl1pse demonstrates that reduced sugar doesn’t mean reduced flavour,” says Barry Callebaut sales director Robert Harrison. The product allows chefs and chocolatiers to reduce sugar content in their products by up to 20%. The chocolate is versatile and can stand in for other varieties of chocolate in almost all recipes, although its higher fat content does increase the likelihood of some preparations – including ganaches and mousses – splitting, so it is recommended that chefs combine Ecl1pse with less fatty creams or a mix of cream and milk. However, Callebaut is shaking the market up with a new milk chocolate that is made with just 1% added sugar.Įcl1pse boasts up to twice the milk and cocoa content compared to regular milk chocolate and is described as being darker, smoother, creamier and more intense than other milk chocolate offerings. Generally speaking, the darker the better: the higher the cocoa content the lower the sugar and fat, and the more beneficial antioxidants.
Chocolate is usually associated with decadence, but it is possible to make chocolate desserts more healthy.
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