Colombia is known for its beautiful Amazonian and Orinoco rainforest, rich in biodiversity and an important carbon sink for the world. Unfortunately, illegal logging, mining and conversion of land to cattle ranching threatens Colombia’s indigenous forests. Many forests areas have been cleared for coca production. The government is enticing coca farmers to switch to palm oil or cacao production. From a biodiversity perspective cacao is by far the preferred option palm grows in monoculture, while cacao trees are intercropped with other trees and plants. An estimated 25,000 hectares of cacao grown in Colombia were formerly used for illegal crops, and this number is growing. Which is good news for the planet, for the farmers and for chocolate lovers in Colombia and abroad, because there will be more fine flavour cocoa from Colombia available. Colombia Tumaco cacao is from Trinitario varieties. Intens chocolaty profile with pleasant bitterness and low in acidity.
INCA VALLEY / INCA CAO
Belgium
“Spread pastes with an intense taste, for gastronomic pleasure.” This was the basic idea when creating these four exquisite luxury products, low in sugars and with an amazing taste. Enriched with ghee, multi collagen, octane coconut oil, macadamia oil and other healthy fats. Available as : Chocolate Intense Chocolate Pistachio Chocolate Hazelnut Caramel Beurre salé For you to discover and enjoy.
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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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Belgium
Gastronomic metabolic friendly Chocolate. INCA'CAO achieved to create a gourmet artisan chocolate line in combination with food technology that is metabolically friendly and accessible to a large audience. INCA’CAO uses a specific sweetener combination so our products have a very low glycemic index An innovative sweetener combination with responsible ingredients that the body produces itself. In this way, we value the well-being of our customers without having to put gastronomy aside. Supporting ingredients with no negative side effects. Despite the fact that sugar does not have an expiration date, it is outdated for us. We appreciate “metabolic flexibility”.
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Belgium
Thaumatin is a fruit protein named Thaumatococcus Danielli extracted from the African fruit ‘ Katemfe’. We use it as a natural HIS ( High Intense Sweetener) . It is one of the most intense natural sweeteners on the market with a sweetness of 2000 and 3000 compared to sucrose, and it has the extraordinary property of enhancing the taste of lower quantities of salt and sugar in food products. between 0,1g and 0.2g of Thaumatin on 1kg of sweetener combination. Because it’s a protein, don’t overheat it for longer periods over time or you will lose its sweet properties. Confectionery – Chocolate – Beverages – Ice creams – Pastry creams and mousses – Soft baked goods
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