100% Chocolate Tanzania, Kilombero Sleva: min. dat. trvanlivosti 12/2022 - 45 g
A dark chocolate that, thanks to its 100% cocoa content, allows only the perfect taste of cocoa beans to fully emerge with notes of red fruits, violets and roses with dry nutty and vegetal undertones and a chocolate finish.
The story of Kilombero
The importance of the rainforest
Bean to bar chocolate with 100% cocoa content from Incacao is made from Trinitario cocoa beans with a small proportion of the Neo-national variety, which come from Tanzania, specifically from the Kilombero Valley 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.
The Kilombero Valley is very important for crop production and biodiversity. However, it is threatened by water loss and pollution, deforestation and drying of wetlands. The cocoa tree from which the beans for this chocolate are obtained is grown in what is known as small-scale agroforestry - it is planted with shade trees, bananas, corn and other crops. This production system acts as an ecological alternative to monoplants and helps to maintain a healthy biodiversity. It also forms a natural buffer zone for the Udzungwa National Park, a birdwatching paradise known for its huge diversity of local fauna and flora.
Farmers
After harvest, fresh cocoa beans are bought directly at the farm gate and transported to Kokoa Kamili's post-harvest fermentation centre. There they are fermented for 6 days in three-tier wooden crates lined with banana leaves and bags of rice. After the fermentation is complete, they are left to dry properly in the sun for 5-7 days, being constantly stirred and checked. After drying, they are cut and packed in 60 kg jute sacks and shipped to the port of Dar es Salaam. The fermentation centre tries to operate as ecologically friendly as possible, for example, electricity is obtained from a solar source.
Kokoa Kamili's invests a lot of time and energy in educating farmers to ensure that the potential of local cocoa is truly maximised. They provide training on good agricultural practices to more than 4 000 smallholder farmers (most of whom own less than 2 hectares of land), who are growing higher quality cocoa and can earn higher rewards as a result. Around 700 farmers have thus obtained organic certification thanks to Kokoa Kamili's and have been able to significantly increase their family income.
Profile of 100% Chocolate Tanzania
This cocoa has a round profile and a slight acidity. On the palate you can smell notes of red fruits (cherry, berry and plum) and surprising floral notes of violet and rose with complementary dry nutty and vegetal undertones and a chocolate finish.
The area in the Kilombero valley is truly pristine, as local small farmers have been practicing organic farming since time immemorial, as pesticides and artificial fertilizers were not available to them. In 2015, they were even officially granted organic certification, valid for Europe, the USA and Japan.
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 |
|---|---|
| Výrobce: | Inca’valley |
| Země původu: | Tanzánie 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.
