The Wholy Bean! Chocolate bar organic

The Wholy Bean! Chocolate Bar - masterful chocolate art

The “Wholy Bean! Chocolate Bar” by Goodmoodfood is made from entire, unaltered and uninterrupted cocoa beans with pulp in the Bean to bar process and is demonstrably low in histamine.
3 natural ingredients are combined into a unique chocolate experience in a complex process: raw purple cocoa beans with pulp, coconut blossom sugar & cocoa butter. For an incomparable taste.

What makes the product special:

• 100 % natural and vegan
• Without any additives
• without soy
• histamine
• lactose -free
• gluten -free
• without palm oil
• without fermentation
• roasting
• Enjoying pure, refining desserts or for your back creations
• Exterior packaging made of cardboard, inner packaging made of biodegradable plastic

Average energy and nutrient content per 100 g

• Energy: 2.108 KJ / 507 kcal
• Fat: 32.6 g (of which saturated fatty acids: 19.6 g)
• Carbohydrates: 42.1 g (of which sugar: 33.6 g)
• Fiber;: 10.7 g
• Protein: 5.9 g
• Salt: 0.01 g

All information is subject to the fluctuations that are common in natural products.

Shelf life / storage

• Store dry and cool
• MHD from the production date: 24 months

Isn't the cocoa bean a liberator?

We use cocoa beans for our dark chocoloade purple purple (unfermented, raw cocoa beans, undetected). Normal cocoa beans are fermented and roasted and are considered histamine -free, which is why we do not use them for our product.

What happens in roasting and fermentation?
Due to the roast, the ingredients of the cocoa change, which may relieve other substances that influence the histamine system and trigger mast cells.

Fermentation not only creates tasteful substances, but also biogenic amines such as tyramine and phenylethylamine. These can also be problematic with histamine intolerance, since they use similar degrees such as histamine and thus also strain the body. In addition, the fermentation process microorganisms whose enzymes produce biogenic amines or favor the release of histamine in the body.
Since the purple cocoa beans we use are not fermented and not roasted, the processing processes just mentioned are missing, which usually release problematic substances that ensure that histamine is distributed from the mast cells.

In addition, the chocolate was tested for the common biogenic amine that could trigger reactions. All values ​​were so low that the risk of a reaction is very low. For this reason, the chocolate is well tolerated by many people with histamine intolerance and is a very popular choice for our customers.

Contains the chocolate oxalate?

It has not yet been clearly clarified whether oxalates trigger the histamine release from mast cells and there is no clear evidence of this. But there are indications that sensitive people tolerate food with oxalates worse. The chocolate was tested for their oxalate content. The oxalate content is below the detection limit of 0.1 ppm and could therefore not be proven.