5,50€
65% CHOCOLATE
with Bifidobacterium and Lactobacillus
di&vi is a unique collection designed by the psychoneuroimmunologist, Xevi Verdaguer, and the World Pastry Champion Jordi Bordas. Working side-by-side, these two professionals from the field of healthcare and gastronomy, created each chocolate recipe, making sure that both the nutritional values, as well as the taste and texture are of the highest quality.
Cacao 65% is the midpoint of the collection. The base consists of cocoa paste and cocoa butter. Soluble corn fiber and guar gum provide 30% of the fiber, and the only sweetener is coconut sugar (10%).
It contains two strains: Bifidobacterium longum and Lactobacillus rhamnosus. Cocoa remains the star ingredient, but the finish is rounder than in the 70% version.
100 g
May contain traces of nuts, egg, soy, dairy products, gluten and sulfites.
In stock
65% CHOCOLATE
with Bifidobacterium and Lactobacillus
di&vi is a unique collection designed by the psychoneuroimmunologist, Xevi Verdaguer, and the World Pastry Champion Jordi Bordas. Working side-by-side, these two professionals from the field of healthcare and gastronomy, created each chocolate recipe, making sure that both the nutritional values, as well as the taste and texture are of the highest quality.
Cacao 65% is the midpoint of the collection. The base consists of cocoa paste and cocoa butter. Soluble corn fiber and guar gum provide 30% of the fiber, and the only sweetener is coconut sugar (10%).
It contains two strains: Bifidobacterium longum and Lactobacillus rhamnosus. Cocoa remains the star ingredient, but the finish is rounder than in the 70% version.
100 g
May contain traces of nuts, egg, soy, dairy products, gluten and sulfites.
