date:Jul 22, 2014
may pose new hurdles for confectionery makers if they cut sugar use and replace it with higher cocoa or milk content. Both are more expensive than sugar.
If you wind up taking sugar out and raising the (cocoa) liquor content, you will raise the fat content of the bar, which will be higher calories, said Ed Seguine, president of Seguine Cacao Cocoa Chocolate Advisors in Hanover, Pennsylvania, with over 30 years' experience in chocolate product research.
It doesn't make economic sense because y