The "Frey Lait extra fin" chocolate bar (an excellent product by the way) contains 50% sugar according to the nutritional indications. Would it be possible to reduce the amount of sugar while keeping the same recipe (typically between 30-40% instead of 50%)? Or why not offer a top-of-the-range tasting bar containing very little sugar, like "Suprême Noir extra" but in a milk version?
Well, I found a rather interesting milk chocolate (and sold at Migros): Villars les laits Suisses "Vaud". Only 44% sugars, halfway to my ideal product in a way. Not as good as Amedei, but the prices aren't comparable (3.50 CHF for Villars vs. 15 CHF for Amedei).
Lindt has launched a new bar that meets my "specifications": Chocolat Lindt Lait extra -30% sugars (bought at the Coop). Delicious, and I hope it will be emulated! (isn't that Migros? ;-)
I'd also like to mention Dieter Meier's Oro de Cacao Milk 60%, which I recently discovered (available from the Coop, contains 28g of sugar per 100g). Very nice tasting experience, a must try -https://www.coop.ch/fr/nourriture/friandises-snacks/chocolat-sucreries/chocolat-en-plaques/noir/plaque-de-chocolat-bio-oro-de-cacao-milk-60/p/7113087 And to reassure commu Migipédia, I'd also like to conclude this thread: despite all that chocolate gobbled up, MrZ maintains (scandalously) an athletic physique. (🐓💪😎😜🥳)
