Sugar-Free Dark Chocolate with SweetPearl® P700 Maltitol
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Recipe reference: GSWECHO011
Recipe composition
| INGREDIENTS | PROPOSED RECIPE INGREDIENTS (%) |
| SweetPearl® P700 maltitol powder* | 44.50 |
| Noir absolu EBONY, cocoa liquor (54% fat) | 43.50 |
| Cocoa butter | 11.50 |
| Flavor, powder | 0.25 |
| Lecithin, soy | 0.25 |
| Total | 100.00 |
*Roquette product
Process method
Premix preparation:
- Add cacao butter, cacao liquor (total 26% FAT) to Stephan vessel
- Add powders - SweetPearl® P700 and flavor
- Setup temperature of vessel to 122°F
- Mix for 10 minutes
Refining step:
- Refine the premix in a tri-cylinder to obtain smooth texture and particle size ≤ 25 microns
Dry conching step:
- Place chocolate mass back into Stephan vessel
- Add remaining cocoa butter to obtain 35% FAT in final product
- Conch for 6 hours at 140°F
Liquid conching step:
- Conch the liquid mass for 2 hours at 113°F
- Add lecithin 1 hour before the end of conching
- Best done in a room at 64-68°F, 40-50%RH to help promote ideal fat crystal structure
- Melt chocolate (109-113°F) to dissolve all fat crystals
- Cool to 80-82 °F to generate seed crystals
- Reheat to 88-89°F
- Deposit into moulds and tap thoroughly to ensure air pocket removal
- Place into refrigerator and allow chocolate to set
Ingredients list and allergens (Indicative)
- Maltitol,
- Cocoa liquor,
- Cocoa butter,
- Flavor,
- Soy lecithin
Contains: Peanut & Derivatives, Nuts & Derivatives, Soya & Derivatives.
Label of nutrition facts (Indicative)
Serving size: 30g
Amount per serving: Calories 135
| % Daily Value | ||
| Total Fat | 11 g | 14% |
| Saturated Fat | 7 g | 32% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg |
0% |
| Total Carbohydrate | 17 g | 6% |
| Dietary Fiber | 2 g | 8% |
| Total Sugars | 0 g | |
| Includes Added Sugars | 0 g | 0% |
| Sugar alcohol | 13 g | |
| Protein | 2 g | |
| Vitamin D | 0 mcq | 0% |
| Calcium | 9 mg | 1 g |
| Iron | 1 mg | 6% |
| Potassium | 111 mg | 2% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable.
Links to pages of the products used within this recipe
Recipe reference: LSWECHO011
Recipe composition
| INGREDIENTS | PROPOSED RECIPE | CONTROL RECIPE | |||
| Commercial ingredients (per batch) | Commercial ingredients (%) | End-product dry solids (%) | End-product dry solids (%) | ||
| SweetPearl® P700 maltitol powder* | 445.000 g | 44.500 | 44.456 | ||
| Cocoa mass (54% fat) | 435.000 g | 43.500 | 43.065 | 43.065 | |
| Lecithin, soy | 2.500 g | 0.250 | 0.250 | 0.250 | |
| Flavor, powder | 2.500 g | 0.250 | 0.238 | 0.238 | |
| Coca butter | 115.000 g | 11.500 | 11.500 | 11.500 | |
| Sucrose (sugar) | 44.338 | ||||
| Residual moisture | - | - | 0.492 | 0.610 | |
| Total | 1000.00 | 100.000 | 100.000 | 100.000 | |
*Roquette product
Process method
Preparation of premix :
- Add cacao butter, cacao mass (total 26% FAT) in stephan vessel.
- Add powders (SWEETPEARL Maltitol P700, flavor)
- Setup temperature of vessel at 50°C.
- Mix during 10mn.
Grinding step :
- Grind the powder in a tri-cylinder to obtain a good particle size (Max 25μ)
- Measure particle size with a Micrometer.
Dry Conching step:
- Time : 6h at 60°C
- Add remaining butter to obtain 35% FAT in a final tablet.
Liquid conching step:
- Conch the liquid mass at 45°C during 2hrs.
- Add lecithin 1 hour before the end of conching.
Tempering step and moulding:
- Temper the chocolate obtained to 28 – 30°C depending on available equipment.
- Mould chocolate.
Ingredients list and allergens (Indicative)
- Sweetener (maltitol),
- Cocoa mass,
- Cocoa butter,
- Emulsifier (soy lecithin),
- Flavor.
Contains: peanut and derivatives, nuts and derivatives, soya and derivatives.
Label of nutrition facts (Indicative)
| Average nutrition facts |
Per serving Proposed recipe |
Per 100 g Proposed recipe |
Per 100 g Control recipe |
| Energy (kcal) | 92 | 459 | 529 |
| Fat (g) | 7.0 | 35.2 | 35.2 |
| of which saturates (g) | 4.3 | 21.4 | 21.4 |
| Carbohydrate (g) | 9.6 | 48.0 | 47.9 |
| of which sugars (g) | 0.0 | 0.1 | 44.2 |
| of which polyols (g) | 8.9 | 44.4 | 0.0 |
| Fiber (g) | 1.5 | 7.4 | 7.4 |
| Protein (g) | 1.0 | 5.2 | 5.2 |
| Salt (g) | 0.00 | 0.02 | 0.02 |
Serving size (Portion): 20.000 g
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable.