100% chocolate from Ecuador oblast Santo Domingo, boby Nacional - 45 g
A dark chocolate that, thanks to its 100% cocoa content, allows only the perfect flavour of cocoa beans to fully emerge with a complex and mild flavour profile dominated by wild tropical flavours, floral notes, fresh almonds, vegetal undertones and bananas in the finish.
Bean to bar chocolate with 100% cocoa content from Incacao is made from cocoa beans of the Nacional variety, which come from Ecuador, specifically the Santo Domingo region. The place of cultivation, the climate and the crops growing around it all have a significant influence on the resulting taste of the cocoa. Finca Garyth Nacional cocoa has a complex and mild flavour profile dominated by wild tropical flavours, floral notes, fresh almonds, vegetal undertones and bananas in the finish. It is remarkably low in chocolate notes and acidity, allowing the other flavour notes to stand out.
The importance of the forest
The cocoa tree at Garyth Farm grows in a sustainable agroforestry system that helps to protect the plant and animal life in the area, including the rich biodiversity of Magdalena National Park. The park is one of the world's top 25 biodiversity hotspots and its territory spans 3 countries. While biodiversity is relatively intact in Colombia and Peru, it is highly threatened in Ecuador due to deforestation and monoculture agriculture. Garyth's approach to cocoa production is a shining example of how well nature and agriculture can work in symbiosis. As a passionate, experienced organic farmer, Thomas has implemented various natural systems to protect his trees and crops from disease, to stimulate pollination and healthy growth of cocoa pods. In 2019, his hard work was even rewarded with organic certification.
Farmers
Garyth Farm is farmed by the Cedeño Aguilar family. The name of the farm is derived from the first letters of the three sons Gabriel, Albert and Ricardo and their parents Yolanda and Thomas. At Garyth , all processes from growing and harvesting to fermentation and drying take place on the farm. Yolanda, the family matriarch, runs a small chocolate factory. This gives him the opportunity to test the farm's harvest first-hand and thus develop the full potential of the cocoa beans in a comprehensive way. The supplier that supplies cocoa to Incacao is a firm believer in the high quality and sustainable approach of cocoa farming on this farm. To support the farm's continued growth, it is therefore pre-financing the purchase of cocoa, which provides the farm with the necessary capital to expand the cultivation of organic national cocoa.
Fermentation of freshly harvested beans follows strict protocols and takes place for 5 to 7 days in a controlled indoor environment in three-tier wooden boxes. The beans are then dried with warm air from a heat inducer - similar to a large hairdryer - which is powered by renewable energy from organic waste materials (palm husks). The machine sends steady gusts of hot air through the beans and dries them for about four to five days until they reach the right moisture level. Thanks to the subsequent strict sorting and selection process, only pure, high-quality and homogeneous cocoa beans reach the final processing.
Profile of 100% Chocolate Ecuador
This chocolate has a complex and mild flavour profile dominated by wild tropical flavours, floral notes, fresh almonds, vegetal undertones and bananas on the finish. It is remarkably low in chocolate notes and acidity, allowing the other flavour notes to stand out.
It contains no added sugar or milk.
Inside the beautiful packaging is the whole story of the origin and production of this unique chocolate.
Additional parameters
| Category: | Dark chocolate |
|---|---|
| Výrobce: | Inca’valley |
| Země původu: | Madagaskar a Belgie |
| Vhodné pro: | Bez lepku-Sugar Free-Lactose Free-Soy Free-GMO Free-Vegan-Low Carb-Keto-Těhotné-Kojící |
| Proč koupit: | Jedinečné luxusní čokolády s příběhem. Opravdové zaměření na podporu farmářů v nejchudších oblastech světa. Nádherné obaly a dokonalá chuť. |
| The item has been sold out… | |
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The story of the Belgian brand Incacao began in 1996, when its founder, Vincent Bulteel, answered a class teacher's obligatory question "what do you want to be when you grow up?" with the answer that he wanted to be a pastry chef. This dream lasted until the age of 12, when he decided to go to the Ter Groene Poorte pastry school in Bruges, Belgium. At just 15 years old, Vincent was already working in several pastry shops in his hometown of Oostende. After graduating from college, he spent some time travelling, working and gaining experience in different countries. He has worked with a number of pastry shops and also learned from a number of pastry masters. At the end of this work and training, Vincent was awarded the title of 'Compagnon Du Devoir'. To get it, he had to create a masterpiece/chef d'oeuvre, and he succeeded. Of the 100 students who started the training, only four completed it.
After completing his own studies, he began working as a full-time teacher in Bordeaux, France, at The Companions. He also advised his students on how to optimize their performance by using meditation, "power naps" etc., useful tools to improve their performance, in addition to pastry classes. He kept thinking about how to improve the world and help people, and became a certified nutrition and health counselor. He realised that the products he had been making were full of glucose and fructose, which only led to a rise in insulin, and decided to take a different approach.
So in 2018, he decided to start his own brand - Incacao. Incacao is not just any brand. Its founder sees it as a tribe, a home for personal development and a pleasant way to educate oneself. It's a place where employees are constantly growing, where they connect with each other and where the line between work and play is blurred.
