70% chocolate with collagen - Togo Sleva: min. dat. trvanlivosti 09/2022 - 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 Togo region, Plateau
The importance of the rainforest
Incacao 's 70% bean to bar chocolate is made from the 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 forests 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.
This cocoa has a full body with pleasant chocolate notes, low acidity, herbal and woody notes and coconut and almond flavours.
Interestingly, the cultivation of cocoa and coffee contributes to the protection of the Togolese forests. These crops thrive best when grown among other trees and plants, in what is known as agroforestry. Thanks to these crops, 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. Thanks to the supplier to Incacao, smallholder farmers are able to sell cocoa directly to the international cocoa market without many middlemen. That's how they get paid fairly. This reduces the widespread poverty that is very prevalent in the region.
Profile of 70% Chocolate Togo
- The chocolate is 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 inositol, erythritol, ribose, thaumatin (katemfe fruit)
- 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: | Dark chocolate |
|---|---|
| Best Before/ Min. datum trvanlivosti do: | 09/ 2022 |
| Výrobce: | Inca’valley |
| Země původu: | Belgie a Togo |
| Vhodné pro: | Bez lepku-Sugar Free-Soy Free-GMO Free-Low Carb-Keto-Paleo |
| 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.
