THE CRUEL SIDE OF CHOCOLATE & CACAO: PART 3
The cacao industry has always struggled with human rights concerns related to the farming and
This is our unique take on a dark chocolate curry bar as part of our second collaboration with Biota Fermentation.
When we had our tasting to see which of our chocolates would pair well with Biota’s products, we found this one unexpectedly blew us away.
The curry powder is made from the leftover brine of Biota’s Curry Cauliflower. They take cauliflower and ferment it with carrots, green onions, garlic, mustard, coriander, cinnamon, and cayenne to make their Curry Cauliflower. Then they they take the leftover brine and up-cycle it by dehydrating it into a powder.
We take that curry powder and sprinkle it on our 70% Arriba Nacional Dark Chocolate.
A perfect match if we do say so ourselves!
Vegan, gluten-free, refined sugar-free.
Ingredients: Cacao beans*, cacao butter*, Coconut sugar*, curry powder
Nutrition Facts per 1.5 piece (25 g) : Calories 130 Fat 10 g (13 %), Saturated Fat 6 g+Trans 0 g (30 %),Cholesterol 0 mg (0 %), Carbohydrate 12 g, Fibre 4 g (14 %), Sugar 6 g (6 %), Protein 2 g, Sodium 20 mg (1 %), Potassium 0 mg (0 %), Calcium 10 mg (1 %), Iron 0.5 mg (3 %).