A smooth and creamy, sugar free milk chocolate, to melt away any of those diabetic restrictions. Maltitol is used as the sweetener, as with all our sugar free chocolate, as it is a much preferred natural alternative. Low in calories too!
NEW Kashaya is the result of a precise technique used to ferment, dry and roast the cocoa bean in order to conserve the upmost trait of the cocoa. These whole, Trinitario cocoa beans, (not chocolate) are grown around the Apumaric river in Peru. A VERY bitter flavour profile, too bitter for most. Suited to those who favour the 100% chocolate bars without sugar.
Premium Trinitario cocoa from Venezuela is used by Domori to create this powerful, high cocoa chocolate. The ingredients are simple; 100% cocoa, and that is it. Please be aware this specialist bar is for those prefering a VERY bitter chocolate experience.