100% chocolate from Venezuela, Caribe Sleva: min. dat. trvanlivosti 12/2022 - 45 g
Venezuelan Rio Caribe Superior cocoa comes from the Trinitario and Criollo varieties. The beans have low acidity and an intense and powerful chocolate content with sweet, nutty and floral notes. Consistent application of protocols both during and after harvesting results in superior quality.
The story of the Arismendi area
The importance of the rainforest
The dark chocolate contains 100% Rio Caribe Superior cocoa from Criollo and Trinitario cocoa beans grown in Venezuela, specifically in the Arismendi region of Sucre. The place of cultivation, the climate and the crops growing around it all have a significant influence on the resulting taste of the cocoa. You can therefore taste the sweet notes of flowers and nuts in these cocoa beans.
This type of cocoa tree, known as Rio Caribe Superior, is grown among other crops in what is known as agroforestry. As a result, it supports local biodiversity and also acts as a buffer zone, protecting the remaining forests and the national park, Península de Paria, from deforestation. Cocoa trees thrive in the company of other trees and crops. Growing cocoa in this region helps to protect the environment while giving farmers the opportunity to earn a fair income.
Farmers
Thanks to high care and strict protocols during cultivation, harvesting and subsequent fermentation, these cocoa beans are of superior quality. Harvesting is done entirely by hand, the harvested beans are brought by the farmers to a central fermentation unit where they are fermented for 6 or 7 days in wooden crates, with controlled rotation based on temperature. Depending on the weather, the beans are dried in the sun or in a shed until the humidity reaches 7%. Thanks to fermentation and drying tailored to each variety and harvest, the cocoa produced is of a truly premium quality.
Although cocoa trees are thriving thanks to the favourable climate in Sucre State, many farmers are still struggling to increase their production while maintaining the high quality of the beans. The Franceschi family, with whom Incacao works, supports local farmers and organises various training sessions on good agricultural practices. Local farmers are then able to deliver their freshly harvested cocoa beans to a central fermentation unit where they can sell really good quality cocoa at higher prices. This motivates them to continuously improve in their field. In spite of difficult political and economic circumstances, the Franceschi family has managed to maintain a high standard of quality for Rio Caribe cocoa, exporting it around the world and providing an important source of income for small farming families in Venezuela.
Profile of 100% Chocolate Venezuela
Venezuelan Rio Caribe Superior cocoa comes from the Trinitario and Criollo varieties. The beans have low acidity and an intense and powerful chocolate content with sweet, nutty and floral notes. Consistent application of protocols both during and after harvesting results in superior quality.
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: | Venezuela 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… | |
Be the first who will post an article to this item!
Be the first who will post an article to this item!
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.
