What’s the best way to enjoy chocolate? Do you prefer to let it melt in your mouth with your eyes closed? Or chew it quickly and voraciously? Do you break it precisely bar by bar or without paying attention to the outlines?
Vincent Gaillot, our French craft chocolate maker living in Bulgaria is all against chewing the chocolate. Instead, he suggests putting a piece of it between the tongue and the palate and waiting for it to melt.
No matter how you prefer to eat it, harmonica dark biotic+ chocolate (70%) provides you with something that no other chocolate can. We’ve added probiotic cultures originating from four different strains: Lactobacillus bulgaricus, Bifidobacterium longum, Lactobacillus plantarum, and Lactobacillus gasseri.
All of these selected probiotics have special qualities with proven effects on the body. They strengthen and stimulate the immune system; restore the beneficial gut microbiom; improve and balance the processes running in the gastrointestinal tract. All in all, probiotics contribute to better health and we believe – better life.
Organic and hand-crafted in Maria and Vincent Gaillot’s factory, harmonica dark biotic+ chocolate contains no emulsifiers or substituents. What’s more, due to its added probiotics, you get the necessary daily dosage of good bacteria.
Why are probiotics important?
There are more than 500 different types of bacteria living in our digestive system. Here are the three main groups:
• Pathogenic (causing diseases)
• Potentially pathogenic (might turn into pathogenic under certain circumstances)
• Beneficial (having a positive effect)
The proper functioning of our digestive and immune system depends on the ratio between good and bad bacteria. Stress, irregular diet, antibiotics, lack of sleep are some of the many situations that cause the decrease of good bacteria. Probiotics help their development and keep our bodies balanced. So take them regularly and trust your gut!
What's in it
Cocoa from ground whole cocoa beans, sugar, bourbon vanilla, cocoa butter, four probiotic strains:
- Lactobacillus bulgaricus
- Bifidobacterium longum
- Lactobacillus plantarum
- Lactobacillus gasseri
How it's made
Sorted raw cocoa beans are roasted, crushed and ground slowly within three days. Then, sugar is added. Three days later, the chocolate is poured into huge shapes. There, it ages for another 20 days to balance its taste and aroma. Next, it is melted at about 43 degrees C and filled in forms using a vibration table to remove the air. Once the chocolate cools down, the selected special probiotics are added. Finally, the bar is packed manually and with great attention.
There is no soy or sunflower lecithin to accelerate processes. Thus, our chocolates take time to be prepared. But as you know, all good things take time and it’s worth it.
In 100 g
|565 kcal / 2364 kJ||28%|
A 55 g chocolate bar.