60% chocolate - P. New Guinea vanilla Sleva: min. dat. trvanlivosti 11/2022 - 45 g
This special bean to bar Incacao chocolate with 60% cocoa content, scented with unique Papua New Guinea vanilla, is also unique because it is enriched with MCT, pure C8 octanoic acid from coconut and collagen complex.
Special vanilla from Papua New Guinea
The vanilla that infuses and flavours this Incacao chocolate is from a variety of orchid called Vanilla Tahitensis, and comes from the Sepik region, which is located near Mount Kabangama. The place of cultivation, the climate and the surrounding crops have a significant influence on the resulting vanilla flavour. Thanks to this unique location and climate, you can detect spicy, floral and earthy notes in its aroma. The cultivation and sale of vanilla beans provides a significant income and economic support to local smallholder farmers. It enables local communities to build schools, hire teachers, repair roads and other necessities.
Vanilla Tahitensis is a completely different species from the Bourbon (Planifolia) variety from Madagascar. Tahitian beans are more delicate than bourbon and have a completely different flavour profile - floral, fruity and aniseed notes with a subtle finish. Papuan vanilla Tahitensis, also called PNG Tahiti, is revered by chefs around the world. The pods are plump, full of oil and smell wonderful. This is the superior quality of vanilla that you dream of.
Profile of Vanille Chocolates Papua New Guinea
- Notes you can smell in it: spicy, floral and earthy notes, 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 Papua Nová Guinea |
| 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.
