Chocolate manufacturer Callebaut's has launched its latest new product development in the shape of Ecl1pse, a chocolate made with just 1% added sugar.
Recipe research by the company has shown that the new Ecl1pse chocolate will allow chefs and chocolatiers to reduce sugar content in their products by up to 20%, and has been developed in response to the industry's growing need for reduced sugar products.
Ecl1pse contains up to twice the milk and cocoa content compared to regular milk chocolate and is darker, smoother, creamier and more intense than other milk chocolate offerings. Chefs and chocolatiers can simply replace their usual chocolate with Ecl1pse in recipes, instantly reducing the sugar content without compromising on flavour.
Robert Harrison, sales director, Barry Callebaut, commented: "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. Callebaut's latest innovation literally means consumers can have their cake and eat it!"
Callebaut's UK chocolate academy chef Beverly Dunkley says: "The functionality of Ecl1pse is phenomenal, it delivers a fantastic end product, retains all the flavour expected from chocolate, while chefs can be confident they are working with an all-natural product."
Dunkley has produced a recipe book detailing recipe conversions to accompany the launch of Ecl1pse.
For more information visit www.callebaut.com/en-GB