70% chocolate with collagen - Ecuador oblast Santo Domingo, boby Nacional - 45 g

Product detailed description

The story of Santo Domingo

The importance of the forest

Bean to bar chocolate with 70% cocoa content from the Incacao brand is made from Nacional cocoa beans from Ecuador, specifically from the Santo Domingo 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.

Finca Garyth Nacional cocoa has a complex and mild flavour profile dominated by wild tropical flavours, floral notes, fresh almonds, vegetal undertones and bananas in the finish. It is remarkably low in chocolate notes and acidity, allowing the other flavour notes to stand out.

The cocoa tree at Garyth Farm grows in a sustainable agroforestry system that helps to protect the plant and animal life in the area, including the rich biodiversity of Magdalena National Park. The park is one of the world's top 25 biodiversity hotspots and its territory spans 3 countries. While biodiversity is relatively intact in Colombia and Peru, it is highly threatened in Ecuador due to deforestation and monoculture agriculture. Garyth's approach to cocoa production is a shining example of how well nature and agriculture can work in symbiosis. As a passionate, experienced organic farmer, Thomas has implemented various natural systems to protect his trees and crops against disease, to stimulate pollination and healthy growth of cocoa pods. In 2019, his hard work was even rewarded with organic certification.

Farmers

Garyth Farm is farmed by the Cedeño Aguilar family. The name of the farm is derived from the first letters of the three sons Gabriel, Albert and Ricardo and their parents Yolanda and Thomas. For Garyth runs all processes from growing and harvesting to fermentation and drying on the farm. Yolanda, the family matriarch, runs a small chocolate factory. This gives him the opportunity to test the farm's harvest first-hand and thus develop the full potential of the cocoa bean in a comprehensive way. The supplier that supplies cocoa to Incacao is a firm believer in the high quality and sustainable approach of cocoa farming on this farm. To support the farm's continued growth, it is therefore pre-financing the purchase of cocoa, which provides the farm with the necessary capital to expand the cultivation of organic national cocoa.

Fermentation of freshly harvested beans follows strict protocols and takes place for 5 to 7 days in a controlled indoor environment in three-tier wooden boxes. The beans are then dried with warm air from a heat inducer - similar to a large hairdryer - which is powered by renewable energy from organic waste materials (palm husks). The machine sends steady gusts of hot air through the beans and dries them for about four to five days until they reach the right moisture level. Thanks to the subsequent strict sorting and selection process, only pure, high-quality and homogeneous cocoa beans reach the final processing.

Profile of 70% Chocolate Ecuador

• 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.