The "Frey Lait extra fin" chocolate bar is an exceptional product, but the nutritional information reveals that it contains 50% sugar. Is it possible to reduce the amount of sugar while preserving the current recipe, ideally aiming for a range of 30 to 40% instead of 50%? In addition, why not consider a high-end bar to be enjoyed with a minimal amount of sugar, just like "Suprême Noir extra", but in a milk version?