100% chocolate from Colombia, Tumaco oblast Tumaco, boby Trinitario - 45 g
A dark chocolate that, thanks to its 100% cocoa content, allows only the perfect taste of cocoa beans to fully emerge, with spicy notes intermingled with nutty and woody undertones.
Bean to bar chocolate with 100% cocoa content from Incacao is made from Trinitario cocoa beans, which come from Colombia, specifically from the Tumaco 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. Colombian Tumaco cocoa has an intense chocolate profile with a pleasant bitterness and low acidity. It is remarkable for its spicy notes and creates a creamy mouthfeel with nutty and woody undertones.
The importance of the forest
Colombia is known for its beautiful Amazon and Orinoco rainforests, rich in biodiversity and an important global sink forCO2 emissions. Unfortunately, increasing illegal logging and deforestation for cattle ranching are threatening these Colombian forests. Many forest areas have already been completely cleared for coca cultivation.
The government is trying to encourage farmers to move away from growing illegal coca and instead switch to palm oil or cocoa production. From a biodiversity perspective, cocoa is the best option - the oil palm grows in a monoculture, while cocoa trees thrive best among other trees and plants. An estimated 25 000 hectares of farmland previously used for coca cultivation have been converted to cocoa cultivation. Which is great news not only for farmers, for Colombian chocolate lovers, but for the planet.
Farmers
Cocoa is grown by about 600 small farmers, organised in three cocoa cooperatives. As a result, they are paid fairly for their high quality cocoa and have the opportunity to undergo various agricultural training courses. Their cocoa was even awarded the Cocoa of Excellence award in 2015 for its high quality and great taste . Cocoa beans are grown and harvested exclusively by hand with great care. Immediately after harvesting, the farmers take the fresh beans to one of three local fermentation units. The beans are then dried and fermented on covered wooden sheets for about 7 days and continuously turned and stirred until their moisture level reaches 7%.
Profile of 100% chocolate
This chocolate has an intense chocolate profile with a pleasant bitterness and low acidity. It is remarkable for its spicy notes and creates a creamy mouthfeel with nutty and woody undertones.
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.
