60% chocolate - Madagascar vanilla Sleva: min. dat. trvanlivosti 12/2022 - 45 g
This unique bean to bar chocolate with 60% cocoa content, scented with delicate vanilla from Madagascar, is also special because it is enriched with MCT, pure C8 octanoic acid from coconut and collagen complex - a real biohacking mls.
Vanilla from Madagascar, Sava region
The vanilla that infuses and flavours this chocolate from the Belgian brand Incacao is of the Planifolia variety, specifically from the north-eastern part of Madagascar's Sava region. The geographical location of cultivation, the climate and the surrounding crops have a significant influence on the resulting taste of vanilla. In the taste of this Madagascan vanilla you can feel the notes of exotic flowers.
In addition, this vanilla boasts the label "Bourbon Vanilla". This term is specific to vanilla grown in the Indian Ocean regions, specifically Madagascar, Comoros, Seychelles, Reunion and Mauritius. This designation comes from the names of the French kings who ruled from 1589 to 1789 and then from 1815 to 1848. These kings renamed the island of Réunion Bourbon. Bourbon vanilla from Madagascar has a unique aroma and taste.
It is appreciated for its cocoa and fruit notes, which are the result of a long fermentation process in wooden chests. This several-month process helps concentrate the flavor and aroma and turns vanilla into an absolutely luxurious spice. During fermentation, the vanilla pods are carefully supervised. Not only is the degree of fermentation checked, but also any poor quality pods are continuously discarded. The Sava region is home to farmers who have generations of experience in growing, harvesting and fermenting vanilla. They are rewarded with a fair income that contributes significantly to their livelihoods.
Profile of Vanille Madagascar chocolate
- Notes you can smell in it: floral, exotic and more, see picture below.
- 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.
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Additional parameters
| Category: | Food |
|---|---|
| Výrobce: | Inca’valley |
| Země původu: | Belgie a Madagaskar |
| Vhodné pro: | Bez lepku-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.
