10% Caprylic acid (C8) derived from coconut other than long chain fatty acids, MCT’s (medium chain triglycerides) bypass the gastrointestinal tract completely and go straight to the liver for ketone production. It’s also called ‘the glucose of the fats’. There are eleven different fatty acids in coconut. Four of them are MCT’s Caproic acid ( C6), Caprylic acid (C8), Capric acid (C10) and Lauric acid(C12). C12 is technically an MCT but the body processes it like a long chain fatty acid. While fasting or eating a fasting mimicking diet like a low carbohydrate or ketodiet the body becomes catabolic (breakdown) and will naturally start to create ketone bodies in the liver. There are 3 main types of ketone bodies First the body will make Acetoacetate ( AcAc), it will then turn it into the Betahydroxybutyrate (BHB) and when there is enough BHB the rest will explode into Acetone which we exhale or urinate.
INCA VALLEY / INCA CAO
Belgium
Chocolat Intense Chocolat Noisette Chocolate Pistache Caramel Beurre Salé Hazelnut Butter Almond Butter Pistachio Butter Macadamia Butter Cashew Butter Peanut Butter Pecan Butter
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Belgium
For the past hundred years, almost all of the thousand Polynesian Vanilla growers have no longer prepared their own vanillas (drying); they pick them and sell them to the few preparers active in the territory. The result is that each preparer obtains vanilla from at least one hundred planters spread out over the entire archipelago. All of the vanilla from the various plantations and islands are thus mixed together and prepared at the same time. Once the notion of terroir was abandoned, the vanillas were no longer distinguishable. Only fruit which has reached full maturity(dark brown color) is selected, a selection process identical to that used with grapes for “Vendanges Tardives ” and the “Sélections grains nobles” fines Alsace wines. This very late harvesting process, unique in Polynesia, makes it possible to enhance the taste and aromatic qualities of Tahitian Vanilla.
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Belgium
This Tahitensis vanilla is the same species as the one found in French Polynesia. A singular aroma, so different from the others. A complex nose that starts with spicy notes, followed by floral, leather and earthy notes. Sourcing is difficult because the quality of the batches varies from one producer to another. Today, in the communities of the Sepik region, many people grow vanilla. The income generated by this activity allows the communities to build schools, hire teachers and repair bush roads. The community system allows for a more fluid management of the vanilla plantations but also for a better use of this new village economy. CHOCOLATE WITH SWEETENERS cocoa beans, cocoa butter, sweeteners inositol, erythritol, ribose, collagen, octanoic acid (coconut mct), vanilla pods (1%), sweetener thaumatin (katemfe fruit). Contains at least 60% cocoa ingredients.
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Belgium
Inca’cao is a gastronomic artisan producing luxury chocolate with attention to metabolically friendly ingredients accessible to a large audience. Where food technology and culinary delight are equal. Bold craftsmanship with a view on the artisan. We bring global culinary ingredients together and transform them into unique creations. From respect and well-being among cocoa and vanilla farmers, to unique creations for the customer. A gastronomic experience journey
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