Felchlin-Swiss introduces a revolutionary addition for the health-conscious consumer and health-savvy chef: Sugar Free Chocolate Couvertures, Creams, Cocoa Powder and Cocoa Nibs.

Specifically designed for sugar conscious diets, the new Sugar Free line offers customers with diabetes or those watching their sugar intake; a delicious alternative. Customers can now enjoy desserts worry-free, without compromising superior taste or their health.

In place of sugar, Felchlin’s products feature Maltitol, a sugar-free, reduced calorie sweetener made from corn. It has a pleasant sugar-like taste and about half the calories of sugar. It also provides the bulk or volume of sugar, and hence can be used as a direct cup-for-cup replacement.

Felchlin Sugar Free Chocolate products include:

• 31107 Supremo, Dark 62%
• 31108 Lacta, Milk 38%
• 31152 Cocoa Mass
• 31343 Praline Cream
• 31350 Vanilla Cream
• 31301 Cocoa Powder
• 31374 Cocoa Nibs

• Chocolate Ganache
• Chocolate Mousses
• Chocolate Sauces
• Enrobing pralines, truffles
• Coating petit fours, cookies, cakes and pastries

A Recipe Idea: Angola Sugar Free

Specialty Ingredients
#31108 FELCHLIN-Swiss LACTA 38%
#31107 FELCHLIN-Swiss SUPREMO 62%
#31307 FELCHLIN-Swiss MARACAIBO COCOA NIBS
#31300 FELCHLIN-Swiss COCOA BUTTER
#90062G Gold Leaf Sheets
#90070SI Silver Sheet Gelatin
#99940 Maltitol Powder

Ingredients
Sablé Dough
200 g / 7.0 oz Butter, unsalted
300 g / 10.5 oz Pastry flour
100 g / 3.5 oz Maltitol
40 g / 1.4 oz Egg white
2 g / 0.1 oz Baking powder

Milk Chocolate Sponge
120 g / 4.2 oz Butter, unsalted
200 g / 7.0 oz Whole eggs
190 g / 6.6 oz Maltitol
150 g / 5.2 oz Lacta 38%
50 g / 1.7 oz Pastry flour
3 g / 0.1 oz Baking powder

Chocolate Mousse
200 g / 7.0 oz Milk
400 g /14.0 oz Supremo 62%
500 g /17.5 oz Heavy cream 35%, whipped

Raspberry Filling
400 g / 14.0 oz Fresh raspberries
3 g / 0.1 oz Maltitol
3 g / 0.1 oz Silver Sheet Gelatin

Preparation
Sablé Dough
Mix butter and maltitol. Add slowly the egg white. Fold carefully sieved pastry flour and baking powder. Mix to a dough. Refrigerate. Roll the dough in a round circle and bake in preheated oven at 210°C/410°F.

Milk Chocolate Sponge
Whip butter and maltitol well. Add whole eggs one by one and whip fluffy. Fold in melted Lacta 38%, sieved pastry flour and baking powder. Bake in preheated oven at 210°C/410°F for about 15 minutes.

Chocolate Mousse
Boil milk. Then add to Supremo 62% and stir slowly to a smooth mass. Fold whipped cream 35% under the mixture.

Raspberry Filling
Boil the raspberries. Add the maltitol and the dissolved Silver Sheet Gelatin. Fill up in small and round flexipan molds and freeze.

Setting
Place a disc of Sablé Dough in round flexipan molds. Fill up half of the Chocolate Mousse. Place a frozen raspberry circle. Put a disc of Milk Chocolate Sponge on it and smooth out with the remaining Chocolate Mousse.

Decoration
Using a chocolate spray gun, spray the frozen pastry with a mixture of 4/5 Lacta 38% and 1/5 Cocoa Butter. Place a Sablé Dough on top and decorate with fresh raspberries and gold leaves.