Perlège Chocolate from Café-Tasse: more chocolate, less sugar
At Café-Tasse, we love a delicious surprise and Perlège is a real treat! Behind this low-sugar Belgian chocolate lies a carefully crafted recipe that combines stevia, inulin, and maltitol. We’ll explain it all to you, simply, without any unnecessary jargon.
Discover Perlège in a few words
Perlège is our line of 100% pure cocoa butter chocolate, designed for food lovers who want to cut back on sugar without compromising on taste. Bars, sticks, pralines: all the tradition of Belgian chocolate, reimagined with a touch of extra precision.
Stevia, Our Natural Sweetener
Stevia is a sweetener extracted from the leaves of the plant of the same name, native to South America. In our Perlège recipes, it replaces some of the conventional sugar in the form of steviol glycosides (E960), a plant extract recognized as a natural sweetener. Unlike traditional sugar, it provides sweetness without adding sugar to the recipe it’s what gives Perlège its well-rounded flavor, without the excess sugar.
Inulin, a Fiber Derived from Chicory
Inulin is a dietary fiber found naturally in certain plants such as chicory, artichokes, and onions; at Perlège, it is extracted from chicory roots. In our recipe, it serves a dual purpose: it adds volume and a melt-in-your-mouth texture to the dough, replacing the sugar that has been removed, and it contributes to the fiber content of our Perlège chocolates, as indicated on our packaging.
Maltitol, for texture and crunch
Maltitol is a sweetener in the polyol family, with a sweetness level similar to that of sugar. At Perlège, it helps recreate the texture, melt-in-your-mouth quality, and crunch expected of Belgian chocolate, a role that’s almost invisible but essential in chocolate making. Good to know: Like all polyols, excessive consumption of maltitol can have a laxative effect information you’ll find on our product packaging, as required by regulations.
Stevia or regular sugar: What’s the real difference?
Regular sugar (sucrose) sweetens and provides energy all at once. Stevia, on the other hand, sweetens without adding that dose of sugar, which is why you’ll find it in our reduced-sugar recipes. The difference therefore lies mainly in the recipe’s composition, not in the taste experience: our teams have worked with experts to ensure the flavor remains true to…
Café-Tasse!
At a Glance: Ingredients in the Perlège Recipe
| Ingredient | Origin | Rôle in the Perlège recipe | Brings sucre ? |
|---|---|---|---|
| Regular sugar | Sugar beet or sugarcane | Standard sweetener | YES |
| Stevia | Leaves of the stevia plant (South America) | Natural sweetener, replaces some of the sugar | No |
| Inulin | Chicory root | Texture, melt-in-your-mouth quality, fiber content | No |
| Maltitol | Starch-derived polyol | Texture and crunch | No (sweetness comparable to sugar) |
Now you know everything that makes Perlège so special. All that’s left is to try it!
With our heartfelt thanks,
The Café-Tasse Team ?
FAQ
* Does Perlège chocolate taste the same? Yes: our Perlège recipe was developed with experts to preserve the intensity and melt-in-your-mouth texture
Product Sheet : Perlège Milk Chocolate Bar with Caramel and Stevia, 85g
This Perlège bar combines the smoothness of Belgian milk chocolate with rich caramel notes, for a reduced-sugar recipe sweetened with stevia, 85g of pleasure, without sacrificing flavor.
Specifications / Ingredients (factual):
Milk chocolate, naturally sweetened with stevia (steviol glycosides, E960), with inulin (fiber extracted from chicory) and maltitol. May contain traces of allergens (check the packaging carefully: milk, eggs, tree nuts, gluten, depending on the batch). Exact ingredients to be confirmed via the official product data sheet before publication.
FAQ
Does this chocolate bar contain added sugar? It is formulated to be low in sugar thanks to stevia, but it also contains naturally occurring sugar.
Is the caramel flavor natural? Of course, the flavorings used are natural.