Produktai skirti chocolate (58)

Sambirano Tsarafandray cacao is organic certified; no pesticides and only natural fertilizers are used in its production. Cacao trees grow under the canopy of indigenous shade trees together with mango, banana, vanilla, pineapple, peppers and other crops. Sustainable agroforestry systems like these form a buffer zone protecting Sambirano’s natural rainforests. This is much needed; over 40% of Madagascar’s forests have disappeared over the last 60 years and the remaining forests are fragmented. Deforestation and soil erosion are a major threat, reducing the ability of farmers to produce enough food. With the help of the Rainforest Alliance cocoa farmers in the Sambirano Valley plant new trees to battle soil erosion, protect remaining forest fragments and restore the natural landscape of the valley. Sambirano Tsarafandray cacao has a beautiful flavour profile with medium acidity Origin:Madagascar Region:Haut Sambirano Variety:Criollo-Trinitario and Forastero Hints:Red fruit, citrus and jasmine SKU:5430002193250 which Polyols:17,6g ° Energy:451Kcal, 1887kJ Total fat:39,6g which Saturated fat:24,4g Carbohydrates:28,7g which Sugar:7,6g * Protein:12,5g Salt:0g

With MCT With Collagen complexe No Palm oil Unique ‘Crémeux’ texture SKU:5430002193502 Fiber:8g Energy:713Kcal, 2985kJ Total fat:69.3g which Saturated fat:16.9g Carbohydrates:7.5g which Sugar:2.8g which polyol:4.5g Protein:11g Salt:0g

The Venezuelan story Forest Rio Caribe Superior cacao grows in agroforestry, in which cacao trees are intercropped with other crops. This agricultural system promotes biodiversity and forms a buffer zone protecting remaining forests and the national park, Península de Paria Growing cacao helps to protect the natural environment while giving farmers an opportunity to earn an income. Venezuela Rio Caribe Superior is from Trinitario and Criollo varieties. The beans are low in acidity, and have an intense and strong chocolaty body with sweet, nutty and floral hints. Consistent application of protocols during harvest and postharvest results in an outstanding quality, labelled as ‘superior’. After manual picking, the farmers bring the wet beans to a central fermentation unit, where they are fermented for 6 or 7 days in wooden boxes, with controlled turning based on temperature. Origin:Venezuela Region:Arismendi – Sucre state Variety:Criollo and Trinitario Hints:nutty, Sweet , floral SKU:5430002193267 which Polyols:17,6g ° Energy:451Kcal, 1887kJ Total fat:39,6g which Saturated fat:24,4g Carbohydrates:28,7g which Sugar:7,6g * Protein:12,5g Salt:0g

The Comoros are made up of 4 islands Mayotte and three islands independent of France forming the Union of the Comoros (Grande Comore, Anjouan and Moheli). Grande Comore is a volcanic island. The island suffers from a severe lack of water, the volcanic rocks do not retain water and there is little source. The main economic resource is the cultivation of vanilla. Vanilla, introduced in the Comoros before the 1930s, is cultivated on the four islands in a traditional way. This capricious orchid offers a beautiful cluster flower. Fertilization is carried out manually by women at dawn. A good worker “marries” 1000 to 1500 vanilla flowers per day. During the harvesting time, one picks pod by pod, to the precise degree of “technical maturation”, just before 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. Origin:Uganda Region:Frontiers Congo side Variety:Planifolia Hints:Leather, Red Fruits, Caramel SKU:5430002193076 which Polyols:25g ° Energy:525Kcal, 2197kJ Total fat:49g which Saturated fat:30g Carbohydrates:32g which Sugar:6g * Protein:9g Salt:0g

Pâtisserie aux pâte d'amande avec au fond pâte feuilletée, une couche de confiture d'abricot et ensuite de délicieuse pâte d'amande. Fini avec une grille pâte feuilletée croustillante. Egalement disponible sans sucre ajouté. Egalement disponible en bio.

Mexico is the land of origin of vanilla. It was the Totonaques (the Aztecs came later), an Amerindian people, who cultivated this magnificent product in the states of Vera Cruz and Puebla in particular. In the 16th century, their colonizers, the Spaniards, discovered vanilla and decided to export it to other colonies. Mexico is the land of origin of vanilla. It was the Totonaques (the Aztecs came later), an Amerindian people, who cultivated this magnificent product in the states of Vera Cruz and Puebla in particular. In the 16th century, their colonizers, the Spaniards, discovered vanilla and decided to export it to other colonies. 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. Origin:Mexico Region:Central America Variety:Planifolia Hints:Earthy, currents, spices SKU:5430002193090 which Polyols:25g ° Energy:525Kcal, 2197kJ Total fat:49g which Saturated fat:30g Carbohydrates:32g which Sugar:6g * Protein:9g Salt:0g

Hazelnut Butter Almond Butter Pistachio Butter Macadamia Butter Cashew Butter Peanut Butter Pecan Butter MCT oil Multi collagen No palm oil Unique ‘Cremeux’ texture SKU:5430002193526

A metabolic and microbiome friendly soluble fiber for baking applications. Can be used as a sugar replacement to reduce calories (contains 75% of the calories of sugar) Can provide bulk, texture, mouth feel and preservative qualities so it is mostly used as a sugar, starch, and/or fat replacement. Often used to add fiber content to foods. Polydextrose is not a sweetener, it’s a soluble fiber. Learn more over polydextrose on our blog post here Sweetness is 0.1 of sucrose, so you need to combine it with a sweetener. Glycemic index:4 Glycemic load:1 Kcal:1kcal /gr Available in:200g, 400g, 800g pouches

With MCT With Multi Collagen No Palm oil Unique ‘Crémeux’ texture SKU:5430002193458 Fiber:9g Energy:668Kcal, 2793kJ Total fat:56g which Saturated fat:13g Carbohydrates:15g which Sugar:3,6g Protein:21g Salt:0g

Cacao on Garyth farm grows in a sustainable agroforestry system, which helps to protect plant and animal life in the area, including the rich biodiversity of the TumbesChocó Magdalena national park. This park is one of the top 25 world biodiversity hotspots and stretches over 3 countries. While the biodiversity is relatively intact in Colombia and Peru, it is highly threatened in Ecuador because of deforestation and monoculture farming. Garyth’s approach to cacao production is a shining example of how well nature and farming can live together in harmony. As a passionate and knowledgeable organic farmer, Thomas has introduced various natural systems to protect his trees and crops from diseases and to stimulate pollination and healthy growth of the cacao pods. In 2019 his hard work was rewarded with organic certification. Origin:Ecuador Region:Santo Domingo Variety:Nacional Hints:Tropical, floral, vegetal tones SKU:5430002193236 which Polyols:17,6g ° Energy:451Kcal, 1887kJ Total fat:39,6g which Saturated fat:24,4g Carbohydrates:28,7g which Sugar:7,6g * Protein:12,5g Salt:0g

Cacao on Garyth farm grows in a sustainable agroforestry system, which helps to protect plant and animal life in the area, including the rich biodiversity of the TumbesChocó Magdalena national park. This park is one of the top 25 world biodiversity hotspots and stretches over 3 countries. While the biodiversity is relatively intact in Colombia and Peru, it is highly threatened in Ecuador because of deforestation and monoculture farming. Garyth’s approach to cacao production is a shining example of how well nature and farming can live together in harmony. As a passionate and knowledgeable organic farmer, Thomas has introduced various natural systems to protect his trees and crops from diseases and to stimulate pollination and healthy growth of the cacao pods. In 2019 his hard work was rewarded with organic certification. Finca Garyth Nacional cacao has a complex and mild profile dominated by wild tropical flavors, floral notes Origin:Ecuador Region:Santo Domingo Variety:Nacional Hints:Tropical, floral, vegetal tones SKU:5430002193205 PURE CHOCOLATE:100% cocoa beans Energy:550Kcal, 2300kJ Total fat:52g which Saturated fat:31g Carbohydrates:5g which Sugar:0g Protein:15g Salt:0g

Inca’cao’s very own collagen complex is a mixture of Bovine Collagen (Type I and III), Marine Collage (Type I), Dribose, Egg Shell Membrane Collagen(Type V and X), Bovine Cartilage Collagen(Type II), Ascoribic Acid, Hyaluronic Acid, Vanilla pods and sweetener thaumatin ( katemfe fruit). A lot of people asked us why we reinforce our products with collagen. As we get older, our own collagen production starts to decline. We try to increase our collagen intake in a comfortable way (through chocolate!) without having to drink bone broth all day long. Collagen contributes to the body’s collagen creation and normal functioning of bones and cartilages, nails, skin, tissue and much, much more! Aside from these ‘health marketing phrases’, the real reason is to support our liver (gallbladder) . Glycine (33% in collagen) is needed for the production of bile. Bile is the detergent of the body to break fatty acids down easily and extract the fat soluble goods. Available in:200g, 400g, 600g pouches

Rio Caribe Superior cacao grows in agroforestry, in which cacao trees are intercropped with other crops. This agricultural system promotes biodiversity and forms a buffer zone protecting remaining forests and the national park, Península de Paria Growing cacao helps to protect the natural environment while giving farmers an opportunity to earn an income. Venezuela Rio Caribe Superior is from Trinitario and Criollo varieties. The beans are low in acidity, and have an intense and strong chocolaty body with sweet, nutty and floral hints. Consistent application of protocols during harvest and postharvest results in an outstanding quality, labelled as ‘superior’. After manual picking, the farmers bring the wet beans to a central fermentation unit, where they are fermented for 6 or 7 days in wooding boxes, with controlled turning based on temperature. Origin:Venezuela Region:Arismendi – Sucre state Variety:Criollo and Trinitario Hints:nutty, Sweet , floral SKU:5430002193229 PURE CHOCOLATE:100% cocoa beans Energy:550Kcal, 2300kJ Total fat:52g which Saturated fat:31g Carbohydrates:5g which Sugar:0g Protein:15g Salt:0g

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. Origin:Tahiti Region:Tahaa Variety:Tahitensis Hints:Plumes, licorice, red fruits SKU:5430002193113 which Polyols:25g ° Energy:525Kcal, 2197kJ Total fat:49g which Saturated fat:30g Carbohydrates:32g which Sugar:6g * Protein:9g Salt:0g

Inositol is a natural polyol / alcohol sugar molecule with a hell of an interesting background! Back in the days, Inositol was considered a vitamin B8. However, it is not classified as a vitamin anymore as the body creates its own inositol. Myoinositol is produced in the kidneys and testicles, it is 95% of the Inositols in your body. When Insulin makes contact with a cell, inositol second messengers are produced. ChiroInositol will contribute to the glycogen synthesis while Myoinositol will upregulate the glucose intake ( insulin sensitivity). We don’t care if you burn primarily on glucose or primarily on ketones. If you’re not insulin sensitive, you won’t reap the benefits of longevity. Inca’cao promotes metabolic flexibility with the main focus on insulin sensitivity. Inositol is involved in DNA repair , it is a compound of cell membrane, regulates metabolism and cell energy expenditure. Available in:50g pouches

The Comoros are made up of 4 islands Mayotte and three islands independent of France forming the Union of the Comoros (Grande Comore, Anjouan and Moheli). Grande Comore is a volcanic island. The island suffers from a severe lack of water, the volcanic rocks do not retain water and there is little source. The main economic resource is the cultivation of vanilla. Vanilla, introduced in the Comoros before the 1930s, is cultivated on the four islands in a traditional way. This capricious orchid offers a beautiful cluster flower. Fertilization is carried out manually by women at dawn. A good worker “marries” 1000 to 1500 vanilla flowers per day. During the harvesting time, one picks pod by pod, to a precise degree just before “technical maturation”. Origin:Comoros Region:Grand Comoros Variety:Planifolia Hints:Vegetal, floral, tarragon SKU:5430002193137 which Polyols:25g ° Energy:525Kcal, 2197kJ Total fat:49g which Saturated fat:30g Carbohydrates:32g which Sugar:6g * Protein:9g Salt:0g

Sambirano Tsarafandray cacao is organic certified; no pesticides and only natural fertilizers are used in its production. Cacao trees grow under the canopy of indigenous shade trees together with mango, banana, vanilla, pineapple, peppers and other crops. Sustainable agroforestry systems like these form a buffer zone protecting Sambirano’s natural rainforests. This is much needed; over 40% of Madagascar’s forests have disappeared over the last 60 years and the remaining forests are fragmented. Deforestation and soil erosion are a major threat, reducing the ability of farmers to produce enough food. With the help of the Rainforest Alliance cocoa farmers in the Sambirano Valley plant new trees to battle soil erosion, protect remaining forest fragments and restore the natural landscape of the valley. Origin:Madagascar Region:Haut Sambirano Variety:Criollo-Trinitario and Forastero Hints:Red fruit, citrus and jasmine SKU:5430002193168 PURE CHOCOLATE:100% cocoa beans Energy:550Kcal, 2300kJ Total fat:52g which Saturated fat:31g Carbohydrates:5g which Sugar:0g Protein:15g Salt:0g

Glycemic Index (GI) of 1 with no insulin spike. It is safely excreted through urine because the human body can’t do anything with it. It has a sweetness of 70% compared to sucrose. Erythritol has a strong cooling effect in its crystalized form. It is very stable up to 160°C but most people confuse this sweetener and replace it completely as a sugar replacement. You cannot make a cake with only erythritol because it is not a bulking agent, nor does it provide structure to your preparation. You need a support ingredient e.g. another sweetener or a fiber. If you try to caramelize erythritol it will never change its color and evaporate. If you try to make a syrup with only erythritol and it cools down, it will recrystallize immediately. Erythritol is a perfect sweetener in addition to your own sugar replacement combination . Don’t use it as a one on one replacement but as an addition (like it was meant to be) Available in:400g & 800g pouches

Plateaux Region is renowned for its beautiful natural environment with tropical forests and natural waterfalls. However, tree cover has diminished considerably over the last decades, resulting in land degradation and loss of biodiversity. Forests were cut due to slash and burn agriculture. Also, wood is an important energy source most households cook their food on it. Interestingly, cacao and coffee cultivation is an important protection for Togolese forests. Farmers grow these crops traditionally under the canopy of natural forests, sometimes intercropped with other crops, a socalled agroforestry system. Because their livelihood depends on it, farmers have a big incentive not to cut down trees. On the contrary, they protect the forests from further degradation and – as a consequence – help to preserve biodiversity. Origin:Togo Region:Plateau region Variety:Forastero and Amelonado Hints:herbal, woody, coconut SKU:5430002193281 Energy:451Kcal, 1887kJ Total fat:39,6g which Saturated fat:24,4g Carbohydrates:28,7g which Sugar:7,6g which Polyols:17,6g ° Protein:12,5g Salt:0g

10% of Pure C 8 (Caprylic acid) from coconut keton production – 10% of Collagen one of the most important macro nutrients – 10% of Ghee rich in Vit A, D, E, K, omega 3, Conjugated linoleic acid (CLA) – 15% of pure hazelnuts Highly rich in Vit E – Macadamia oil rich in Omega 7 ( Palmitoleic acid) – Low Glycemic Index – Natural sweetener combination Thaumatin, Ribose and Erythritol – prebiotic fiber 10% of Pure C 8 (Caprylic acid) from coconut keton production – 10% of Collagen one of the most important macro nutrients – 10% of Ghee rich in Vit A, D, E, K, omega 3, Conjugated linoleic acid (CLA) – 15% of pure pistachio rich source of choline, Vit E and Vit B 6 – Macadamia oil rich in Omega 7 ( Palmitoleic acid) – Low Glycemic Index – Natural sweetener combination Thaumatin, DRibose and Erythritol – prebiotic fiber 10% of Pure C 8 (Caprylic acid) from coconut keton production SKU:5430002193441

With MCT With Collagen complexe No Palm oil Unique ‘Crémeux’ texture Ingredients hazelnuts 75%, cacao butter, MCT oil powder (coconut oil, acacia fibre), collagen complex. Produced in a facility that also uses gluten containing cereals, eggs, milk, peanut, walnuts and sesame seeds. SKU:5430002193496 Fiber:8g Energy:726Kcal, 3036kJ Total fat:70g which Saturated fat:16g Carbohydrates:4,5g which Sugar:3,8g Protein:15g Salt:0g

Dribose, also called ribose, is a simple sugar (monosaccharide) which is also a pentose (Greek pente = five) due to its five carbon atoms. The body is able to produce ribose itself from glucose. In our organism, ribose is an important building block for RNA and DNA. Those are our nucleic acids that contain our genetic information.Ribose, together with adenine and phosphate, plays an important role in the body’s energy storage, forming the energyrich compounds produced in the mitochondria – adenosine triphosphate (ATP), adenosine diphosphate (ADP) and adenosine monophosphate (AMP), which are energy stores in all cells. It plays an important role in protein synthesis and recovery. Available in:40g pouches

10% of Pure C 8 (Caprylic acid) from coconut keton production – 10% of Collagen one of the most important macro nutrients – 10% of Ghee rich in Vit A, D, E, K, omega 3, Conjugated linoleic acid (CLA) – 15% of pure hazelnuts Highly rich in Vit E – Macadamia oil rich in Omega 7 ( Palmitoleic acid) – Low Glycemic Index – Natural sweetener combination Thaumatin, Ribose and Erythritol – prebiotic fiber 10% of Pure C 8 (Caprylic acid) from coconut keton production – 10% of Collagen one of the most important macro nutrients – 10% of Ghee rich in Vit A, D, E, K, omega 3, Conjugated linoleic acid (CLA) – 15% of pure pistachio rich source of choline, Vit E and Vit B 6 – Macadamia oil rich in Omega 7 ( Palmitoleic acid) – Low Glycemic Index – Natural sweetener combination Thaumatin, DRibose and Erythritol – prebiotic fiber 10% of Pure C 8 (Caprylic acid) from coconut keton production

With MCT With Collagen complexe No Palm oil Unique ‘Crémeux’ texture SKU:5430002193472 Energy:617Kcal, 2582kJ Total fat:48g which Saturated fat:15g Carbohydrates:24g which Sugar:5g Protein:19g Salt:0g Fiber:4,2g

Vegan MCT Powder is a creamy and delicious powder which can be mixed with almost anything. The difference between oil and powder is that your liver (gallbladder) needs to break down oil into smaller droplets, while powder is already broken down smaller droplets. The droplets in MCT powder are encapsulated by acacia fiber, therefore your liver can efficiently utilize these droplets to oxidize into ketone bodies. An easy and quick way to stay focused throughout the day and create extra energy. Pure coconut derived C8/C10 MCT, are highquality fatty acids that boosts brain function, increases mental awareness and reduces cravings for snacks. There are cheaper versions of mct powders with casein as an encapsulated method. Try to avoid those. Available in:200g, 400g pouches

Plateaux Region is renowned for its beautiful natural environment with tropical forests and natural waterfalls. However, tree cover has diminished considerably over the last decades, resulting in land degradation and loss of biodiversity. Forests were cut due to slash and burn agriculture. Also, wood is an important energy source most households cook their food on it. Interestingly, cacao and coffee cultivation is an important protection for Togolese forests. Farmers grow these crops traditionally under the canopy of natural forests, sometimes intercropped with other crops, a socalled agroforestry system. Because their livelihood depends on it, farmers have a big incentive not to cut down trees. On the contrary, they protect the forests from further degradation and – as a consequence – help to preserve biodiversity. This cacao has a fullbody with pleasant chocolate tones, low acidity, herbal and woody hints, and coconut and almond flavour notes. Origin:Togo Region:Plateau region Variety:Forastero and Amelonado Hints:herbal, woody, coconut SKU:5430002193182 PURE CHOCOLATE:100% cocoa beans Energy:550Kcal, 2300kJ Total fat:52g which Saturated fat:31g Carbohydrates:5g which Sugar:0g Protein:15g Salt:0g

Kerala vanilla comes from the region of the same name in India. If it is a planifolia vanilla like the vast majority of vanilla in the world. India is a country more known for its various spices than for its vanilla,it is necessary to note that vanilla farmers make wonders here. The vanilla of Kerala is a very beautiful product which will seduce the person in a delicate way. Vanilla farming has brought back the smiles and success to a handful of farmers in Kerala at a time when prices of other plantation crops are moving down. The production in India has registered a 10 percent growth, touching around 40 tonnes, thanks to a conducive climate prevailing in producing regions. 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. Origin:India Region:Kerala Variety:Planifolia Hints:Cardamon, lemongrass SKU:5430002193120 which Polyols:25g ° Energy:525Kcal, 2197kJ Total fat:49g which Saturated fat:30g Carbohydrates:32g which Sugar:6g * Protein:9g Salt:0g

Most nut butters play their marketing around ‘made of 100% Pistachio’. The problem is that now, you have a liquid pistachio paste that is not spreadable. In fact, you could almost drink it with straw. A pure paste is important if you are making a pastry application. If you want to use it as a dip sauce for your vegetables it would be to liquide. We choose to put 80% pistachios and strengthen the texture with other healthy fats like pure cacao butter and MCT oil. To increase our collagen intake we enriched the Pistachio nut butter with a multi collagen including type I, II,III,IV,V en X collagen. Spreadable for or nutty breads – Dip sauce for your vegetables during an afternoon snack – An Apero sauce base for seed crackers – A morning Pistachio/Cherry Greek yogurt SKU:5430002193519 Fiber:10g Energy:606Kcal, 2535kJ Total fat:49g which Saturated fat:14g Carbohydrates:14g which Sugar:6g Protein:21g Salt:0g Fiber:10g