Diabetic Chocolate – Not all sugar and honey.

 
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To make diabetic chocolate, sugars that are harmful to diabetics must be replaced by harmless forms of sugar, such as fructose or sugar substitutes. The most commonly used sugar substitutes are mannite, sorbitol, xylitol, isomalt (palatinit), polydextrose, lactite, and maltitol. RITTER SPORT uses maltitol as a sugar substitute in its four delicious varieties of diabetic chocolate.

Maltitolo Maltitolo Inulin Bread exchange unit Chocolate Chocolate mass Nutritional values
Our latest varieties:
Fine Extra Dark Chocolate A fine choice for cocoa beans.
Alpine Milk Chocolate A real taste summit.