100% chocolate from Peru, Ucayali oblast střední Amazonie, boby Trinitario - 45 g
Origine Pure dark chocolate contains 100% cocoa from Trinitario cocoa beans, which originate from Peru, in the central Amazon region of the Ucayali River Valley. It has a balanced chocolate content, low acidity, with remarkable sweet notes of caramel, nuts and hints of fruit flavours.
Bean to bar chocolate with 100% cocoa content from Incacao is made from Trinitario cocoa beans, which come from the Central Amazon region of Peru. The place of cultivation, the climate and the crops growing around it all have a significant influence on the resulting taste of the cocoa.
The importance of the rainforest
In addition to supporting the local economy, cocoa cultivation also has a positive impact on local biodiversity - Peru is one of the most forested countries in the world. The Amazon rainforest accounts for more than half of Peru's land area. The country is therefore among the top 10 countries with the highest biodiversity ever. However, due to deforestation, forest degradation, illegal logging, road construction, and monoculture agriculture, its high biodiversity is unfortunately decreasing. The fact that cocoa as a crop thrives best in forest cover alongside other plants and crops makes it desirable to protect forests for its cultivation. At the same time, its cultivation allows farmers to build a stable income.
Farmers
Although cacao cultivation has a long tradition in Peru, in the last three decades of the 20th century, the Ucayali were terrorized by the Sendero Luminoso (Path of Light) guerrillas. A period of criminal influence followed, when coca became an important crop for local livelihoods. The Cooperativa Cacao Aromatico Colpa de Loros was therefore founded in 2015 with the aim of developing the cultivation of high-quality cocoa in the area and providing farmers with a profitable alternative to coca cultivation. With the help of German development cooperation, this agricultural cooperative has made rapid progress and has been able to invest in quality post-harvest equipment and farmer training. As of today, there are around 340 small farmers under this cooperative.
Peruvian Ucayali cocoa is grown only organically (certified organic). No pesticides or chemical fertilisers are used in its cultivation. The beans are hand-picked, and immediately after harvesting are transported by the farmers to the central fermentation unit. They then undergo a strict post-harvest protocol of 5-day fermentation in wooden crates, followed by drying on covered drying beds until the required moisture level is below 7%.
Ucayali cocoa is also Fairtrade certified, which guarantees farmers a higher price for their cocoa - higher than the premiums they receive for quality, organic growing and organic certification. The members of the cooperative also decide together how the cake is to be handled.
Profile of 100% Chocolate Peru
The flavour profile of Ucayali Peruvian cocoa is characterised by a balanced chocolate content with low acidity. It is intertwined with remarkable sweet notes of caramel, nuts and hints of fruit flavours.
It contains no added sugar or milk.
Inside the beautiful packaging is the whole story of the origin and production of this unique chocolate
The Incacao brand is characterized by combining high gastronomy with the latest food technology and functional foods.
Additional parameters
| Category: | Dark chocolate |
|---|---|
| Filter by: | Gluten-free, Soy-free, Preservative-free |
| Výrobce: | Inca’valley |
| Země původu: | Peru 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. |
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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.
