This might be hard to believe, but . . .
Quoting from:
http://www.foodingredientsfirst.com/newsmaker_article.asp?idNewsMaker=15455&fSite=AO545&next=2
Thanks to a number of revolutionary modifications to the
chocolate-making process, Barry Callebaut has succeeded
in producing a chocolate enriched with probiotic
microorganisms that help to restore the balance of the
intestinal flora, capable of resisting the normal
chocolate production process with a long shelf life.
Initial studies also confirm that chocolate is a
superior carrier for the intestinal delivery of
probiotics, ensuring the survival of up to 4 times
as many beneficial probiotic bacteria as those
contained in milk-based substrates.
