This raw chocolate is hand made in small batches using bean to bar method of low temperature stone grinding at our raw vegan gluten free kitchen at Plant Based Academy Ireland .This gourmet raw chocolate is unique in its extremly low sugar content which is less than 10g per 100g but actually very creamy and full of flavour because it has not been roasted and is stone ground.For chocolate lovers and those who appreciate the biochemistry of raw chocolate , this is chocolate like you have never tasted before. We only use the criollo bean variety which is the highest quality of bean with the best flavour. These are not your ordinary Chocolate Bars! Experience the feeling and alertness that comes with just one bite.
Synbiotic Ingredients 60g Bar:
Certified Organic Criollo Cacao Beans 52.5g
Certified Organic Vanilla 2.5g
Certified Organic Maple Butter 5g
* Minimum Webstore Purchase is 100 Euro. Delivery is 10 Euro Shipping across Ireland or Collection from our Clinic on Amiens Street*
Cocoa bean (Theobroma cacao) is the main raw material used in chocolate production. Fermentation is essential for removing the pulp surrounding the beans and for developing precursors of chocolate flavors. The fermentation of cocoa is a microbiologically complex process involving the activities of yeasts, lactic acid bacteria and acetic acid bacteria. During the fermentation process, a consortium of naturally occurring yeasts, as well as lactic acid bacteria (LAB) and acetic acid bacteria (AAB), is responsible for alcohol and acid production. Further, microbial metabolites diffuse into the beans leading to complex biochemical reactions inside these grains (Schwan, Pereira, & Fleet, 2014).Due to the fermentation one of the major microbes in raw chocolate is Lactobacillus Ghanensis, along with the polyphenols this makes raw chocolate an amazing probiotic and prebiotic which is great for our guts and super for anybody suffering with gastrointestinal disorders.