Sugar-Free Chocolates
by Vivani

For truly sugar-free indulgence, our existing 100% varieties are the best choice. Here, pure cocoa is the name of the game — the chocolate contains only cocoa mass, cocoa butter, and, in some cases, cocoa powder. The bars also contain other sugar-free ingredients that enhance the rich cocoa flavor with exciting nuances. In the “Superior Dark 100% + Cacao Nibs” variety, the nibs — crushed cacao beans — add a distinct crunch. The Demeter-certified “Dark Superior Blood Orange 100% Cacao” is infused with fruity notes thanks to a hint of blood orange essential oil.

Our “Dark Choc Drops” are particularly well-suited for baking, snacking, and decorating. These are essentially the “Edel Bitter 100+ Nibs” bar—but without the nibs. The small discs are easy to portion and are 100% sugar-free.

The “Dark 100% + Nibs” chocolate bar is the snack version of our best-selling bar of the same name. Perfect for a small, sugar-free chocolate treat on the go.

For a long time, we relied exclusively on organic raw cane sugar from South America. This is sucrose (a disaccharide composed of glucose and fructose) extracted from sugarcane that has not been fully refined. Completely unrefined cane sugar, on the other hand, is called whole cane sugar. It has a significantly more intense flavor and features malty and caramel notes. Unrefined sugar still contains some minerals, but the health benefits compared to raw cane sugar are minimal.

Instead of raw cane sugar, our Demeter chocolates contain Demeter beet sugar (organic) from German sugar beets. This is also refined sucrose. While beet sugar does not offer any health benefits, its regional origin and biodynamic Demeter cultivation set it apart from raw cane sugar.

We sweeten our fine chocolate creations made with mild Panama cocoa using organic coconut blossom sugar. This type of sugar, extracted from the nectar of coconut palm blossoms, is unrefined and produced through boiling down and crystallization. Coconut blossom sugar consists mainly of sucrose, has a similar sweetness to sugar, and contains roughly the same number of calories. It has a caramel-like flavor. Its glycemic index is only slightly lower than that of sucrose. However, its significantly lower degree of processing and unique flavor make it a truly special ingredient.

For our innovative “Whole Cocoa Fruit” chocolate bar, we are one of the first manufacturers in the organic sector to use cocoa fruit flakes made from cocoa fruit pulp to sweeten the bar. They consist of 60% sugar (glucose and fructose in similar proportions) and give the bar a sweet-tart, fruity flavor. The cocoa fruit pulp—only part of which is needed for fermenting the cocoa beans—is pressed into juice right on the cocoa farms and then processed into cocoa fruit flakes through subsequent steps.

Another way to avoid using granulated sugar is through our two bars sweetened with dates. The “Fine Dark Date Sugar” (80% cacao) and “Dark Date Sugar” (60% cacao) varieties use only finely ground dates, which give the chocolates a naturally sweet, caramel-like aroma with hints of fruity acidity. This sweetening alternative is completely unrefined, which preserves some minerals, vitamins, and dietary fiber. The distinctive notes of the cacao harmonize perfectly with this unique sweetness.

The new variety in the “100% Cacao” series, “Superior Dark 100% Cacao + Raspberry”, contains 4% juicy raspberry pieces, which give this characterful cacao variety a fresh, fruity note. This creation contains only 1.4% natural fructose from the raspberries — no other added sweeteners.