Hot off the press!  Chocolate maker, Barry Callebaut, claims to be the first to manufacture a “no added sugar” chocolate on an industrial scale.  They use a solution made from Stevia plant extract which is between 100 and 400 times the sweetness of sugar with zero calories.

Stevia extract contains no artificial intense sweeteners and does not induce a laxative side-effect (there's good news!).  The product is still in the approval stages in some countries, and in the US it is currently has GRAS status for food applications.  (GRAS means Generally Recognized As Safe.)

Over the years, it has been a struggle to find a sugar replacement for chocolate.  One must take in consideration the texture and viscosity that sugar adds to a formulation.  The Stevia extract may be an answer. 

Chocolate with Stevia may be labeled as sugar reduced, light sugar, or No Sugar Added.

Now all we have to do is see if it tastes good, or if it just sounds too good to be true.

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Bryn Kirk

Course Facilitator at Chocolate University Online

Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.

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