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After several efforts this is our first successful attempt to make a chocolate bar using a sugar substitute. We've used beans grown in Tsarafandray, a cacao cooperative in the Sambirano region of Madagascar. Tsarafandray cacao grows on the lower slopes of the mountain area, and is organic certified; no pesticides and only natural fertilizers are used in its production. We use a sugar substitiute derived from the dietary fibres of corn and chicory. It has a low glycaemic index making it suitable for diabetics and contains 75% less calories than traditional cane sugar
Ingredients: Cocoa mass, cocoa butter, sugar substitute (polydextrose, soluble maize fibres,
chicory fibres, isomalt, erythritol, sucralose).
90g Vegan & glucose free
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