Not everything that appears to be chocolate is chocolate

Basically, chocolate consists of cocoa mass (cocoa butter together with fat-free cocoa dry matter), sugar and alternatively added powdered milk or milk fat. Depending on how many of these components chocolate contains, the legislation distinguishes dark/plain chocolate, milk chocolate and white chocolate.

Dark and white chocolate must contain at least 18%, or more precisely 20% of cocoa butter. The regulation (No 76/2003 Coll.) prescribes the minimal portion of fat-free cocoa dry matter (14%, or more precisely 2,5%) and overall cocoa dry matter (35%, or more precisely 25%). It is mandated that manufacturers place the legible product information on the packaging. The information does not apply to dry matter contained in milk chocolate. If this information is presented, it says about a share of cocoa butter. In the case of milk and white chocolate, it is necessary so that the information about minimal content of milk fat (either of them 3,5%) as well as about a share of dry matter (either of them 14%) were noticed too.

Cocoa butter – a valuable ingredient

Cocoa butter is the crucial part of chocolate and the manufacturers of high-quality chocolate do not spare it as well as do not add another fats to it; although on some conditions it is admissible. Cocoa butter must not be substituted for milk fat or exotic oils. Dark chocolate must contain at least 18% of cocoa butter. In the case of chocolate,coating, the number is 31%.

The small cocoa dictionary

Cocoa mass – cocoa powder together with cocoa butter and natural moisture content; when sugar added, chocolate mass is created.

Cocoa dry matter – The content of dry matter of cocoa ingredients (for example cocoa mass, cocoa powder and cocoa butter). For simplification purposes of this article, cocoa dry matters means just cocoa.

Cocoa powder (cocoa) – powdered cocoa mass from which is partly removed fat.

Cocoa butter – vegetable fat extracted from crushed and roasted cocoa beans; its quality significantly influences the final taste of chocolate.

Sugar-free chocolate

You are on a diet and you like sweets as well? Sugar-free chocolate is a perfect choice for you. Enjoy its taste without remorse. The final sweet taste of this chocolate is accomplished by artificial sweeteners that are perfectly suitable both for diabetics and those watching their weight. Thanks to artificial sweeteners this sugar-free product contains few calories. If you want to have a healthy sweet tooth, then add dark chocolate to your diet. Besides having the lower content of calories, it has wholesome effects on the human body. If consumed appropriately and in moderation, real chocolate serves as an antioxidant, contributes to a good mood and of course belongs to one of the most famous aphrodisiacs.

Sugar-free chocolate is usually sweetened with the sweetener called maltitol (the substance extracted from starch) or fructose (a natural sweetener contained in fruits). Besides these two substances there is also stevia (extracted from a tropical plant) which can be used to flavor chocolate. An extract from stevia contains few calories. Chocolate with artificial sweeteners has two important properties: the low calorie content and the fact that it does not cause tooth decay.

Although sweetened with artificial sweeteners, sugar-free chocolate is used in confectionery just as its “sugar double”.

You can eat it; you can add it – broken into pieces – to the dough; you can dissolve it in cream and icing; you can make beautiful decorations of it. Muffins with sugar free chocolate taste as great as the ones with sugar-free chocolate. If you want to break pieces of chocolate to the muffin dough, the best choice is chocolate with the highest content of cocoa. It has actually the higher point of melting and thus the broken pieces never merge the dough during cooking. After getting cold, muffins remain perfectly crispy.

The perfect chocolate coating is made of chocolate with the lower content of cocoa and the higher content of fat. The perfect hot chocolate is made of 70-percent plain chocolate which is easy to dissolve in milk or cream. For the light version of hot chocolate, use milk with the lower content of fat. Everyone who likes this delicacy will get to like chocolate suitable for diabetics. The artificial sweeteners mean few calories but not at all the lower quality of the taste.

It is possible that chocolate with the higher content of cocoa is in terms of the taste too strong for some consumers who require the sweet taste. The new product on the market is chocolate without any added sugar – chocolate that is sweetened by stevia or sugar alcohols such as erythritol, isomalt or maltitol. Chocolate of our manufacturing is sweetened by maltitol.

The significant properties of maltitol

  • It has the lower energy value than common kinds of sugar. By way of contrast: 10 kJ (2,1 kcal)/g for maltitol. 7 kJ (4 kcal)/g for sugar.
  • It has 75–90% of the sweetness of sucrose. This property enables to use it without a combination with the other sweeteners. As for the taste, it is similar to sucrose, which is its advantage. It does not causes an aftertaste.
  • It does not promote tooth decay. Maltitol is resistant to metabolism by oral bacteria which break down sugars and starches to release acids that may lead to cavities or erode tooth enamel.
  • Because absorption in intestines takes slowly, maltitol affects the blood sugar level to a lesser extent than sugar. The fluctuation of blood glucose is from this reason not so noticeable. Its glycemic index (GI) is not as high as the one of sugar. By way of contrast: GI of sucrose is 45; GI of maltitol is 45.
  • Our supplied maltitol does not contain gluten and thus is perfectly suitable for coeliacs (although made of corn, the manufacturers guarantee that gluten is not present).
  • If eaten not in moderation, it can cause flatulence, meteorism and have a laxative effect.

It is required of manufacturers that they place legible product information on the packaging if the content of maltitol is more than 10%.

ISM 2018

Dear Sir or Madam,

please accept our cordial invitation to our stand at the ISM show taking place in Cologne, Germany on January 28 - 31.1.2018
You can find us at Hall 11.1, Stand J011

We will be happy to introduce our product portfolio to you:
· seasonal sweets (advent calendars, hollow chocolate figures, collections, chocolate coins etc.)
· ice chocolate
· spreads (chocolate, hazelnut and peanut spreads with various flavours and in packaging forms)
· a wide and diverse range of bars
· diabetic products under our brand of Dianella (a unique range of sugar-free sweets: chocolates, spreads, desserts, etc.

Our export sales team is looking forward to meeting with you.

DIANELLA - sweets under control

The low-sugar and sugar-free confectionery DIANELLA represents one of the most successful product lines of our company. Sweets offered under the DIANELLA brand are prepared and modified in cooperation with prominent doctors specializing in diabetes and diets so that it suits the needs of diabetics and all those who want to practice a healthy lifestyle as much as possible.

Conclusions of expert reviews show that thanks to their ingredients, DIANELLA products have less energy and especially a lower blood sugar index in comparison with similar products. That is why they are more appropriate for diabetics.

· The certainty of first-class raw materials, original technologies and top care that are put into all products
· Delicious taste, low fat and sugar content, minimal caloric value
· Acceptable price
· Diabetic products with the DIANELLA symbol are produced in two ranges: SUGAR FREE and DIET (DIÄT)
· Private label production, ingredients, size, weight, shape and taste can be chosen by our customers

More about the DIANELLA products can be found in our on-line catalogue



It wasn’t so long ago when the Internet was flooded with pictures of glasses that clearly demonstrated the composition of some cocoa creams - two nuts on the bottom dusted with cocoa, lots of sugar and and full of fat. It is hard to come to terms with such a display of our favorite morning treat, especially when our children consume it. And now the second option - imagine a glass of spread with at least 30% nuts and no palm fat. This is certainly a much more appealing idea!

It is of course possible to make your own home-made spreads, they are tasty, however, they are also more expensive and with little durability. We found a range of creams with a higher nut or peanut content on the market, but only one spread fulfills both expected parameters - high nut or peanut content and zero palm fat - CHOCOLAND CREMA cream.

more on (in Czech language):


The new CHOCOLAND CREMA is in some ways exceptional. It contains 32% of the highest quality peanuts, which puts it at the forefront of commonly sold spreads. It is true that a third of the glass is actually full of first class peanuts.
The specialty of CREMA spreads is the use of peanuts roasted just before cream production, not vacuumed. Imagine a process during which the peanuts are slowly roasted, subsequently ground, mixed with sugar and fat, and then conched for long hours.  Thanks to this we can smell the intense aroma of roasted nuts even after a few months.

The essence of the development of new creams is to find a substitute for palm fat. In developing CREMA spreads, the Chocoland team made the final decision- the choice fell on Shea nuts. These fruits of the Shea tree, from which Shea butter is extracted, travel to us from West Africa. It turned out that despite the higher price, Shea nuts are the right choice for a new generation of creams.

A world without sweets would be really sad, we all enjoy some tasty sweets. But when choosing candies to bring joy, why not choose the truly high-quality ones. You certainly won’t go wrong with CHOCOLAND CREMA spreads.