2: PureJo: Hack or Hype with Johanna Langoy - Episode 22: PureJo: Hack or Hype with Johanna Langoy - Episode 2
UK Health Radio Podcast
Johanna Langoy talks with chocolate maker Andrea Gembler about Perlège, a reduced-sugar Belgian chocolate, and then tests the range herself. The episode weighs blood sugar, gut health and moderation, leading to Johanna’s "two square rule" for enjoying this chocolate sensibly.
46:42•21 Jul 2026
Is Reduced-Sugar Belgian Chocolate a Hack or Just Hype?
Episode Overview
- Perlège contains approximately 80% less sugar than mainstream chocolate, but only around 12% fewer calories, so it is low sugar rather than low calorie.
- The recipe combines stevia, maltitol and chicory root inulin to maintain texture and flavour while reducing sugar and adding prebiotic fibre.
- Maltitol and inulin can cause gas and cramps when eaten in large amounts, making moderation essential for comfortable digestion.
- Johanna recommends a "two square rule" as a practical daily limit to gain the benefits without gut discomfort.
- People with IBS, FODMAP sensitivities or significant gut conditions are advised to start with very small amounts and consult healthcare providers before regular use.
“If you stick to my two square rule, Pele's is a premium Belgian chocolate with approximately 80% less sugar than mainstream chocolate, added prebiotic fiber that is actively supporting your gut microbiome.”
Ever wondered what it takes to turn a family chocolate business into a modern, wellness-focused brand? This episode of PureJo: Hack or Hype sees holistic health and wellness coach Johanna Langoy putting Belgian reduced-sugar chocolate Perlège under the microscope. You’ll hear Johanna set the scene with some eye-opening stats about the UK’s chocolate habit and growing concern about sugar. Then she chats with Andrea Gembler, CEO of Choc & Co., whose family has been making Belgian chocolate since 1964.
Andrea explains how Perlège shifted from using only maltitol to a carefully balanced mix of stevia, maltitol and chicory root inulin, aiming for chocolate that "you have difficulty recognising if it's a regular chocolate or if it's a sugar reduced". The conversation digs into who this chocolate is for: people with diabetes, those wanting to cut sugar, and anyone who still wants "a nice piece of chocolate" without feeling short-changed.
Andrea also shares a personal note: her eight-year-old granddaughter, who has type 1 diabetes, is allowed to eat Perlège in moderation. Johanna then moves into hands-on testing. She scores the packaging, texture and flavour, highlighting that Perlège delivers around 80% less sugar than mainstream brands, while only shaving about 12% off the calories. Crucially, she stresses that this is a low sugar product, not a low calorie one.
A memorable family testing incident leads Johanna to introduce her "two square rule" after someone overindulges and experiences classic gut side-effects from maltitol and inulin. She’s clear: for many people Perlège is a genuine hack, especially for blood sugar and gut health, but only if you respect your body’s limits and read the label.
If you’re curious whether reduced-sugar chocolate could fit into your recovery or wellness routine, this episode might help you decide how many squares are really worth it.
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