Barry Callebaut has introduced a dark chocolate made with stevia extract in the North, Central and South American markets. The company replaced sugar with an all-natural sweetener solution comprised of dietary fibers; the natural sugar alcohol erythritol; and stevia extract, which alone offers zero calories per serving. The new chocolate can be used in a variety of applications, including molding, enrobing and inclusions, or customized for a specific application to provide food manufacturers a one-of-a-kind chocolate solution. For further information www.barry-callebaut.com