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RED Delight Chocolate

Chocolette Confectionary, Geneva, Switzerland.

By Alyse Thompson-Richards

RED Delight Chocolate
Chocolette Confectionary, Geneva, Switzerland.
(845) 800-3382

Chocolette Distribution, LLC, the U.S. sales and marketing division of the Swiss-owned Chocolette Confectionary, has launched the RED Delight chocolate collection in the United States. Developed using patented technology, RED Delight has 16 calories per piece, or the caloric equivalent to an apple slice. In addition, RED Delight has less fat and no added sugar.

The RED Delight Chocolate collection was created by leading chocolatiers from France and Switzerland. It is created using only natural ingredients without any cocoa oil substitutes, artificial colorants or preservatives. All products in the RED Delight collection are certified kosher, non-GMO, gluten free, vegan where noted and have no added sugar. The quality and safety of the products are guaranteed by the BRC Global Standards.

The collection features 3.5-oz. bars in Extra Dark, Dark, Dark Chocolate with Orange and Almond, and Milk Chocolate with Hazelnut & Macadamia varieties. Several varieties of milk chocolate nut-filled praline boxes are also available.

Ingredients (Dark Chocolate): Cocoa mass; sweetener (erythritol); bulking agent (polydextrose); cocoa butter; inulin 4.2%; emulsifiers: soya lecithin, E476; flavouring; sweetener (steviol glycosides). Cocoa solids 40% min. May contain traces of milk, nuts (incl. peanuts).

S.R.P. (3.5-oz. bar): $3.20

KEYWORDS: sugar-free candy Swiss chocolate

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Alyse Thompson-Richards has held many positions with BNP Media, first serving as an intern at Candy Industry magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products magazine since March 2019, and is currently the editor-in-chief of Food Engineeering magazine. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.