What makes the glaze on this cereal different from regular chocolate cereal? — Amaranth Breakfasts — Chocolate Balls with Stevia, 250 g — Di&Di

The glaze is formulated with a focus on sweetness from alternative sources and a dessert-like flavour profile. It uses stevia and isomalt for sweetness, which together provide a less sugary taste compared to coatings based heavily on sugar or artificial sweeteners. For the chocolate flavour, it contains both cocoa and carob. Carob has a naturally milder, slightly caramel-like taste, which can soften the sometimes sharp bitterness of cocoa. This combination, along with the stevia and isomalt, results in a glaze that tastes rich but is not overly sweet or sharp, fitting a more mindful approach to sweet snacks. The glaze also contains milk and soy derivatives, which are common in many confectionery coatings for texture and flavour.