If you want chocolate without sugar, you really have two choices: go for the gusto with a 100% cacao bar, or deal with the slightly funny taste of a maltitol sweetened bar. (Not to mention the side effects of maltitol and other sugar alcohols…) There appears to be a third answer to this problem, which is to use milk to soften the edge on the cacao without using sugar. I recently got a MarieBelle chocolate bar which has this unusual composition. The bar (which appears to be made by the National Chocolate Company of Colombia) contains cacao, cocoa butter, and various milk solids (skim and whole), vanilla, and some emulsifiers. No added sugar! (Other than what’s lurking in the milk.)
The bar has a very deep brownie-ish taste, and a harder overall mouthfeel than typical milk chocolate. The milk has the familiar effect of flattening the fruitier aromatic notes in the cacao, but there’s a much more pronounced chocolate finish than in a sweetened milk chocolate. Overall, it’s quite delicious, and a great way to get a chocolate fix without added sugar. It’s also an interesting bar to add to your internal taste library, as you can isolate what the milk is doing to the texture and flavor of the chocolate, without sugar effects complicating the picture.
This is going on my list of formulations to experiment with….