<HTML5video type="youtube">lby4V3WTZVo</HTML5video>
<pre>
0:00:01.240,0:00:12.120
My name is Fanja Fawbush and I am the founder and CEO of the ECTA company which makes the Éka
0:00:12.120,0:00:18.846
brand of chocolate. So we produce dark chocolate so my specialty is really dark chocolate.
0:00:18.846,0:00:28.120
I make artisanal kinds of chocolate and we source our chocolate from the northwest of Madagascar and
0:00:28.120,0:00:37.160
we use only superior cacao, meaning fermented for six days and then dried for that long as well
0:00:37.160,0:00:44.880
to be able to have cocoa that can give
in chocolate special fruity notes, raspberry notes,
0:00:44.880,0:00:53.455
citrusy, really particular, so we qualify it as a fine fine chocolate.
0:00:53.455,0:00:57.959
And so, here we have the
0:00:58.080,0:01:07.977
95% pure dark chocolate. So this is pretty intense as well as the 85%. We also
0:01:07.977,0:01:20.120
produced the 72%. It's all sold out for the 72% but we have also the 62%. And then we have also
0:01:20.120,0:01:32.360
this lemon. Actually, we won a .... gourmet medal in Paris because I think it brings out
0:01:32.360,0:01:43.600
the flavour. It has the flavour of the chocolate from the Madagascar cacao. Then we try to do what we call
0:01:43.600,0:01:55.040
Fantasy, so you have still dark chocolate but with, you know, fantasy ingredients in there. So we have what
0:01:55.040,0:02:03.760
we call Combava, so the Combava is a citrus fruit and it's like a lemon but not really.
0:02:03.760,0:02:10.680
Inside it's not really good but the outside is really really fresh and very fragrant. So we use the
0:02:10.680,0:02:20.840
essence from the zest to actually mix it with the chocolates and, yeah, we participated in
0:02:20.840,0:02:30.920
the Salon du Chocolat Paris and people really really loved this on the first day of the of the Salon
0:02:30.920,0:02:41.320
of four days. We finished all the Combava. And then we also have 65% dark chocolate with baobab fruits.
0:02:41.320,0:02:48.480
So we actually have a high percentage of
baobab mixed in the chocolate to have more
0:02:48.480,0:02:58.360
acidic taste, so like a superfood chocolate. Then you know you have a cranberry. This is the
0:02:58.360,0:03:08.680
marriage between the Anglophone country and Madagascar. The cranberry is from America.
0:03:08.680,0:03:16.965
My husband is American and I'm Malagasy so this is kind of like the marriage of the taste from the two different countries.
0:03:16.965,0:03:26.240
Then we have, also, another Fantasy:
Tangerine essence mixed in the chocolate and
0:03:26.240,0:03:36.320
then nibs of hazelnuts on the back of the tablet. And this is our last, well before last recipe.
0:03:36.320,0:03:43.000
So the flavour is mixed with ginger and then every single square of chocolate has a piece of
0:03:43.000,0:03:53.040
ginger and a piece of pineapple fruit, dried. No sugar added. No conservative. So we try to be sure of
0:03:53.040,0:03:59.746
the ingredients that we use to produce premium kinds of chocolates.
0:03:59.746,0:04:16.360
And then we also make, to try to please the taste of everyone, we have this new product, so we make ganache. So the
0:04:16.360,0:04:25.920
ganache I make is actually in this box you have a ganache of coffee, a ganache of raspberry, a
0:04:25.920,0:04:34.400
ganache of lemon and ganache of passion fruit and some truffle. Yeah, this is really
0:04:34.400,0:04:41.520
to have a bit of everything for people
who cannot handle dark dark chocolate.
0:04:41.520,0:04:50.440
The pure ones. You know, to please
everyone. Then, this one is my (favourite) so
0:04:50.440,0:05:05.120
I got really inspired by Maison du Chocolat in Lyon, in France. So that the Maison du Chocolat .... There was an artisan chocolatier I met.
0:05:05.120,0:05:16.160
His name is Dominic ... and he inspired me to do this. So, in fact, to make a really really thin
0:05:16.160,0:05:25.560
kind of chocolate. So these are
actually different flavours inside of the box.
0:05:25.560,0:05:34.720
And then you know we got this very nice mould to make this nice textured napolitains and
0:05:34.720,0:05:42.200
then different flavours in them. And the nice thing about it is that it's really really thin so
0:05:42.200,0:05:50.440
the moment it sits on top of your tongue it melts and then the flavor you can taste right away.
0:05:50.440,0:05:51.979
So voilà.
0:05:52.818,0:05:54.818
Thank you.
</pre>
