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Milk chocolate with Lactobacillus fermentum ME-3

8.00 

Conditions of sale

University of Tartu scientists: “The combined natural antioxidant powers of cocoa, milk and the ME-3 lactic acid bacteria make this chocolate exceptionally healthy. ME-3 has been patented in Europe, Canada, Japan and Australia and it has been added to food for 16 years already. The recommended dose of chocolate is 15–25 g a day.” 

Ingredients: Madagascan cocoa beans*, cane sugar*, milk powder, cocoa butter*, sunflower lecithin, lactic acid bacterium Lactobacillus fermentum ME-3 (under a licence from the University of Tartu). Contains 50% (min) cocoa solids. May contain traces of nuts, soy, milk products and cereals containing gluten. Net weight: 40 g 

* Organic ingredient 

Nutritional information per 100 g: 

energy value 2538/605 J/kcal, total fat 45 g, of which saturated fat 30 g, carbohydrates 44 g, of which sugars 38 g, protein 8 g, salt 0.01 g 

The founder of Chocolala OÜ, the company manufacturing the product, is an alumna of the University of Tartu. 

3 in stock

3 in stock

Description

Madagascar 50% Bean To Bar Milk Chocolate Tablet With Lactobacillus Fermentum has been granted a Silver Quality Award from Monde Selection, the International Quality Institute led by a panel of independent experts. 

The Silver Quality Award guarantees consumers that the quality of Madagascar 50% Bean To Bar Milk Chocolate Tablet With Lactobacillus Fermentum from Chocolala OÜ has been tested and approved by a panel of independent industry experts. 

Founded in Brussels in 1961, the International Quality Institute Monde Selection has been certifying the quality of consumer products from all over the world for 59 years. 

For the 2020 edition, over 3200 products from more than 100 countries were rigorously analysed, tested, and tasted by a jury of experts composed of eminent professionals such as Michelin starred chefs, Euro-Toques, members of the “ Académie culinaire de France ” and other prestigious associations, internationally renowned pastry and chocolate makers, university professors, chemical engineers and nutrition consultants. To guarantee an objective judgment, our jury members fill in, in a strict independent way, the evaluation forms which include up to 25 parameters to establish the profile of the product. The evaluation goes far beyond regular tastings, Monde Selection’s food jury also takes time to share their knowledge and experiences meanwhile evaluating carefully each product individually without comparing it to another. 

Entering its product into the World Quality Selection evaluation program, enabled Chocolala OÜ to obtain an external control and an international quality recognition of its product ‘Madagascar 50% Bean To Bar Milk Chocolate Tablet With Lactobacillus Fermentum’. 

Over the years, consumers from all over the world have come to recognise and trust the prestige conveyed by the blue and gold seal of quality. 

For more information, visit www.monde-selection.com