100% chocolate from West Africa oblast Togo, boby Forastero a Amelonado - 45 g
Origine Pure dark chocolate contains 100% cocoa from Forastero and Amelonado cocoa beans, which grow on the west coast of Africa in the Plateau region of Togo. It has a full-bodied taste with pleasant chocolate notes, low acidity and herbal , woody, coconut and almond undertones.
The story of Togo
The importance of the forest
incacao 's 100% bean to bar chocolate is made from Forastero and Amelonado cocoa beans that grow on the west coast of Africa in the Plateau region of Togo. This area is known for its beautiful natural environment with tropical rainforests and natural waterfalls. However, the forest area has shrunk considerably in recent decades, resulting in land degradation and loss of biodiversity. Forests were cleared and burned to make way for agriculture and also as a source of firewood. Interestingly, the cultivation of cocoa and coffee contributes to the protection of Togo's forests. These crops thrive best when grown among other trees and plants in so-called agroforestry. As a result, farmers have a strong incentive not to cut down trees, but rather to protect them, which in turn helps preserve biodiversity.
Farmers
Local farmers dry and ferment the cocoa beans in direct sunlight, covered with palm fronds. The Master of Ouru buys the cocoa beans for Incacao from the small farmers' cooperatives at a fair price, who also checks their quality and organises their transport to the warehouse, where they undergo a second round of inspection and sorting.
Poverty is widespread in Togo, especially in rural areas where, according to the World Bank, 69% of people live below the $2 a day poverty line. The supplier for Incacao has a direct pricing agreement with the cooperatives that supply Suncao to Togo. Being able to sell their unique cocoa directly on the international market is very important for small growers. Most smallholders in Togo are organised in cooperatives under the umbrella of the Federation of Coffee and Cocoa Growers' Associations. The Federation provides support in the areas of education, market access and financing. In this way, cooperatives can pre-finance their members, providing smallholder farmers with income between harvests so they are able to pay school fees, medical bills and other expenses.
Profile of 100% Chocolate Togo
This chocolate has a full-bodied flavour with pleasant chocolate notes, low acidity and herbal, woody, coconut and almond undertones. It is made from pure cocoa beans.
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: | 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.
