70% chocolate with collagen-Madagascar oblast Sambirano, boby Criollo-Trinitario a Forastero - 45 g
This chocolate is unique because it is enriched with MCT, pure C8 octanoic acid from coconut and collagen complex. Chocolate contains no refined sugar or milk, but it is sweet. It has a low glycaemic index.
The story of the Sambirano area
The importance of the forest
Bean to bar chocolate with 70% cocoa content from Incacao is made from Criollo-Trinitario and Forastero cocoa beans, which come from Madagascar, specifically the Haut Sambirano 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 Sambirano Tsarafandray cocoa has a beautiful flavour profile with medium acidity, fruity notes of forest fruits and cherries, subtle notes of jasmine, vanilla and fresh notes of citrus blossom on the finish.
Tsarafandray Sambirano cocoa is certified organic. No synthetic pesticides are used in its cultivation, only natural fertilizers. Cocoa trees grow under a canopy of trees along with mango, banana, vanilla, pineapple, pepper and other crops, which then make a pleasant contribution to their taste. Sustainable agroforestry systems such as these form the buffer zone of the Sambirano natural rainforest. This is very necessary and important - more than 40% of Madagascar's forests have disappeared in the last 60 years and the remaining forests are fragmented. Deforestation and soil erosion also reduce the ability of farmers to produce enough food. With the help of Rainforest Alliance, cocoa farmers in the Sambirano Valley are planting new trees and restoring the natural landscape of the valley.
Farmers
The small-scale cocoa farmers in the Sambirano Valley did not benefit from growing their famous cocoa until the Union de Coopérative Lazan'ny Sambirano (UCLS) launched a comprehensive programme focusing on organic farming, selection of planting material and adequate post-harvesting. UCLS is the umbrella organization for 23 primary cooperatives and has 410 members. The cocoa grown by this cooperative is certified organic and fair trade by the SPP (Small Producer Programme). The supplier for Incacao has an exclusive partnership with Tsarafandray, one of the primary cooperatives with 47 members. Through this collaboration, these smallholder farmers benefit directly from premium prices for high-quality cocoa and certification.
Like all cocoa from Madagascar, this cocoa has excellent genetics. Since the first cacao trees were brought to the island, they have adapted perfectly to the Madagascan climate and soil, resulting in unique hybrids of criollo, trinitario and forastero varieties. Cacao Tsarafandray is fermented immediately after harvesting for 4-5 days during in three-tier wooden boxes and dried in the sun.
Profile of 70% Madagascar chocolate
- This chocolate is also unique because it is enriched with MCT, pure C8 octanoic acid from coconut and collagen complex.
- C8 is the most bioavailable of all MCT acids for ketone formation in the liver and gives the body an extra boost.
- Chocolate contains no refined sugar or milk.
- It is sweetened with a combination of natural sweeteners.
- It has a low glycemic index, and is suitable for diabetics as well as keto and low carb diets.
- After unwrapping, you can read more details about the origin and production of this unique chocolate from the other side of the packaging.
- The Incacao brand is characterized by combining high gastronomy with the latest food technology and functional foods.
Additional parameters
| Category: | Chocolates |
|---|---|
| Výrobce: | Inca’valley |
| Země původu: | Madagaskar a Belgie |
| Vhodný 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.
