Stone ground chocolate using Double Spiral’s signature blend of organic cacao beans from Dominican Republic (Oko Caribe located in San Francisco de Macoris) and Belize (Maya Mountain located in the Toledo District) sprinkled with salt from the Peruvian Sacred Valley.
Minimal processing of nutrient-dense ingredients using time-honored practices, such as fermentation, sprouting, roasting, and stone-grinding. Handcrafted for digestive wellness by a dynamic duo in Delaware.
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Did you know that dark chocolate is a fermented food? Traditional cultures have long employed fermentation of cacao beans (seeds) by native yeast and bacteria to improve flavor and aroma. Fermentation creates many biochemical changes to the proteins, fats, carbohydrates, polyphenols, and other components (including break down of phytic acid, a protective substance present in all nuts, grains, beans and seeds). Phytic acid is considered an anti-nutrient because it binds to minerals present in foods, preventing the body from absorbing these important nutrients. Reducing phytic acid is important for easier digestion and better mineral absorption.
Cacao beans are a rich source of polyphenol antioxidants such as flavanols (e.g. catechin and epicatechin) and methylxanthines (e.g. theobromine). Cacao is also high in minerals (manganese, copper, iron, magnesium), and a rich in dietary fiber and protein.
The fermentation story continues inside of us! Fermentation of cacao by gut bacteria creates anti-inflammatory compounds that improve our microbiome composition leading to many health benefits.