60% sweet chocolate - Ugandan vanilla oblast Viktoriina jezera, boby Planifolia - 45 g
This special bean to bar Incacao chocolate with 60% cocoa content, scented with fairtrade vanilla from Uganda is also unique because it is enriched with MCT, pure C8 octanoic acid from coconut and collagen complex. It is a sweet chocolate, although it has a high cocoa content.
Vanilla from Western Uganda
The vanilla that infuses and flavours this Incacao chocolate is of the Planifolia variety, which grows specifically in an area near the Congo border. This area, where not only vanilla but also cocoa is grown, is known as the "Fertile Crescent". This is because it is located near the upper end of Lake Victoria, where it rains almost every week. Vanilla can be grown either as a monoculture or as an intercrop.
It is usually grown on trellises or low-branched trees with rough bark. The place of cultivation, the climate and the surrounding crops have a significant influence on the resulting vanilla flavour. The delicate vanilla orchids produce abundant clusters of flowers that later ripen into fragrant pods. The entire care of these plants is done by hand - from fertilizing to the final harvest of perfectly ripe pods.
According to local history, vanilla was introduced to Uganda by British farmers during the colonial period, as early as the 1940s. Salama Estate Farm in Ntenjeru sub-county in Mukono district was one of three farms owned by British farmers where vanilla was grown. In 2019, Uganda exported $30.2 million worth of vanilla, making it the seventh largest vanilla exporter in the world.
Profile of Vanille Uganda Chocolates
- Notes you can smell in it: vegetal, floral, tarragon and others, 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.
Additional parameters
| Category: | Chocolate suitable for vegans |
|---|---|
| Výrobce: | Inca’valley |
| Země původu: | Belgie a Uganda |
| 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.
