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Whether dark, milk or filled with praline, chocolate has always been associated with Easter. But how to enjoy this gourmet day without blowing up your blood sugar? Three-starred chef Yannick Alléno reveals his cooking secrets to us.
This year, the big houses have once again competed in ingenuity to transport you into the world of indulgence. This is the case of a chocolate factory not quite like the others – that of chefs Yannick Alléno & Aurélien Rivoire – specializing in “sugar-free” delicacies. Focus on these (non) guilty pleasures suitable for diabetics.
Replace sugar with birch water
The bet seemed a little crazy and yet: Yannick Alléno and his pastry chef Aurélien Rivoire have created chocolate bars and jewelry, as healthy as dietetic, because without added sugar.
“The idea was to develop confectionery. It’s not pleasant to eat a strawberry stuffed with sugar. The challenge was therefore multiple, because the taste took precedence, but it was constrained by technical realities: preserving the fruit without sugar. This is how Finnish birch water, naturally sweetened but without sucrose, and reduction by cold, naturally imposed themselves to succeed in making candied fruits without sugar and healthier chocolate.“, reveals Chef Alléno. “On the same principle, I have created modern sauces that do not destroy nutrients: fruit extraction, whipped cream, ganache seasoned with soy sauce… It’s a real job to cook.”
NO to diets, YES to WW!
Sugar-free, butter-free and cream-free tablets
From all this research and discoveries will come the famous chocolate delights: candied Sicilian oranges dipped in Peruvian chocolate, meringues, dark chocolate bars and pineapple candied in birch water… All good, beautiful and virtuous!
“All the chocolates we offer have a blood sugar level 100 times lower than that of sucrose. More specifically, due to a very low glycemic index (7 for birch water, against 70 for normal sugar) and the absence of sucrose in birch water, our tablets respect the health of gourmets.“, details the chef. “In addition, thanks to the absence of sugar, the palate does not saturate. And chocolates are not bland or tasteless, quite the contrary. !”
A healthier chocolate, which therefore does us good, and which is suitable, as a bonus, for diabetics. How to enjoy chocolate at Easter without feeling guilty!