5,50€
70% 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.
70% Cocoa is the most intense variety in the collection. It is made with cocoa paste and cocoa butter. Soluble corn fiber and guar gum provide 26% fiber, and the only sweetener is coconut sugar (8.5%). It contains two strains: Bifidobacterium longum and Lactobacillus rhamnosus. The flavor profile is deep and bitter, and the cacao is the first thing you notice.
100 g
May contain traces of nuts, egg, soy, dairy products, gluten and sulfites.
In stock
70% 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.
70% Cocoa is the most intense variety in the collection. It is made with cocoa paste and cocoa butter. Soluble corn fiber and guar gum provide 26% fiber, and the only sweetener is coconut sugar (8.5%). It contains two strains: Bifidobacterium longum and Lactobacillus rhamnosus. The flavor profile is deep and bitter, and the cacao is the first thing you notice.
100 g
May contain traces of nuts, egg, soy, dairy products, gluten and sulfites.
