Many still think that brown sugar is healthier than white sugar. But this is just an old myth, because both are equally quickly absorbed by the body and are not very good for us in large quantities. As with many other things, however, moderation and awareness is the key to the enjoyment of chocolate.
The big difference between the two types of sugar is that white sugar is made from sugar beet and brown sugar is made mainly from sugar cane. For our chocolate, we use only white granulated sugar from sugar beets grown in Switzerland and southern Germany. We do this for organic and ecological reasons, because sugar cane is not cultivated in Switzerland or in its immediate surroundings. Moreover, we want to use a type of sugar that is neutral in taste for our chocolate, since the flavor and characteristics of the cacao beans are of primary importance to us, and these could develop less or completely differently with an existing inherent flavor from the sugar.
However, in order to produce a high quality and delicious chocolate, the quality and origin of the sugar is at least as important as that of the cacao beans and the cacao butter. Sugar beet cultivation, especially organic cultivation, is very challenging for the farmers. This, along with an unfavorable agricultural policy, makes it more difficult for farmers and producers in the Swiss sugar industry to do business. Schweizer Zucker AG in Aarberg is the only remaining sugar producer in Switzerland. This is where we get the organic sugar for our chocolate.
Furthermore, Schweizer Zucker AG has initiated a study on the sustainability of Swiss sugar. You will find the interesting evaluation report here.
