Sugar Free Milk Chocolate
(minimum)
(average)
(average)
Milk chocolate, where the sucrose is replaced by maltitol, characterised by the taste of good quality milk chocolate and the abscence of an aftertaste. Particularly recommended for those who are intolerant to sugar (diabetics).
- Sugar free
Can be used for creating hollow shapes and praline toppings.
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One-shot
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Moulding
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Coatings
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Hollow shapes
Works perfectly when making sucrose free creams.
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For decorations
If well balanced, can be used for the creation of gelato using alternative sugars.
Milk chocolate, where the sucrose is replaced by maltitol. Surprising the “simplicity” of this chocolate both in flavour and in application – quality milk chocolate taste, with a complete absence of other flavours.
Particularly recommended for those who are intolerant to sugar (diabetics).
* NO added sugar