Kefir is milk’s victory against time. In Lithuania, we have ancient traditions of creating kefir, an authentic culinary heritage product. Kefir contains probiotics, a symbiosis of beneficial bacteria and yeast that ferments the milk. From generation to generation, the mysterious kefir grain is passed on to perpetuate this sparkling beverage. Living up to my innovative spirit, I decided to make something genuinely unorthodox by blending kefir into chocolate. Due to living microorganisms, this bar ages like cheese and flavors develop over time. How timeless is that?
Domantas Uzpalis, chocolatier
Ingredients: cacao, sugar, cacao butter, kefir, grass-fed milk powder. May contain traces of nuts, sunflowers. Cacao min. 57%. Keep it dry and cool, max 18°C.
Nutritional info (100g): kCal: 503; KJ: 2116; Fat: 45.6g; Saturated fat: 24.7g; Carbohydrates: 42.8g; Sugars: 30g; Protein: 6g; Salt: 44mg.
