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| | + | '''Éka Chocolate is a Madagascar bean-to-bar chocolate producer specialised in dark chocolates made with cacao from Sambirano in northwest Madagascar.''' |
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| | + | |colspan="3" | [[File:Eka_Chocolate_088.jpg|600px]] |
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| | + | |} |
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| − | <HTML5video type="youtube">lby4V3WTZVo</HTML5video> | + | <HTML5video type="youtube">x7IbsYrtR_Y</HTML5video> |
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| − | <pre> | + | <HTML5video type="youtube">DA85xQ7NXwU</HTML5video> |
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| − | 0:00:01.240,0:00:12.120
| + | [[File:Eka_Chocolate_042.jpg|600px]]<!-- or 42--> |
| − | My name is Fanja Fawbush and I am the founder
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| − | and CEO of the ÉTA company which uh makes the ÉTA
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| − | 0:00:12.120,0:00:19.240
| + | [[File:Eka_Chocolate_062.jpg|600px]] |
| − | brand of chocolate so we produce dark chocolate
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| − | so my specialty is really dark chocolate I make
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| + | [[File:Eka_Chocolate_061.jpg|600px]] |
| − | artisanal kind of chocolate and we source our
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| − | chocolate from the northwest of Madagascar and
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| + | {| class="imageTable" |
| − | we use only Superior cacao meaning fermented
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| − | for 6 days and then dried for that long as
| + | |colspan="3" | [[File:Eka_Chocolate_065.jpg|600px]] |
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| − | 0:00:37.160,0:00:44.880
| + | [[File:Eka_Chocolate_078.jpg|600px]] |
| − | well to be able to have cocoa that can give
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| − | in chocolate special fruity notes raspberry,
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| − | 0:00:44.880,0:00:58.080
| + | [[File:Eka_Chocolate_034.jpg|600px]] |
| − | notes citrusy is really particular so we qualify
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| − | it as a fine fine chocolate. Here we have the
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| − | 0:00:58.080,0:01:08.440
| + | [[File:Eka_Chocolate_082.jpg|600px]] |
| − | 95 pure dark chocolate so the the dark chocolate
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| − | this is pretty intense as well as the 85% we also
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| − | 0:01:08.440,0:01:20.120
| + | [[File:Eka_Chocolate_024.jpg|600px]] |
| − | produced the 72% it's all sold out for the 72%
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| − | but we have also the 62% and then we have also
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| − | 0:01:20.120,0:01:32.360
| + | [[File:Eka_Chocolate_070.jpg|600px]] |
| − | the this lemon actually we won a .... gourmet
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| − | medal in Paris because I think it brings out
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| − | 0:01:32.360,0:01:43.600
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| − | the the flavor of the the the chocolate be from
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| − | Madagascar then we we try to to do what we call
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| − | 0:01:43.600,0:01:55.040
| + | '''Éka Chocolate'''<br> |
| − | fantasy so have still dark chocolate but with you
| + | Antananarivo, Madagascar<br> |
| − | know fantasy ingredients in there so we have what
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| − | 0:01:55.040,0:02:03.760
| + | Tel: +261 (0)34 21 481 70 |
| − | we call combava so the combava is a citrus fruit
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| − | and then it's like a lemon but not really inside
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| − | 0:02:03.760,0:02:10.680
| + | Website: [https://www.ekachocolate.com www.ekachocolate.com] |
| − | it's not really good but the outside is really
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| − | really fresh and very fragrant and so we use the
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| − | 0:02:10.680,0:02:20.840
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| − | essence from the zest to actually mix it with the
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| − | with the chocolates and yeah we participated in
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| − | 0:02:20.840,0:02:30.920
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| − | the Salon du Chocolat and people really really
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| − | loved this so the first day of the of the salon
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| − | 0:02:30.920,0:02:40.840
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| − | of 4 days we finished all the combava and then
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| − | we also have a 65% dark chocolate with a baobab
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| − | 0:02:40.840,0:02:48.480
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| − | fruits so we actually have a high percentage of
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| − | the baobab mixed in the chocolate to have more
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| − | 0:02:48.480,0:02:58.360
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| − | acidic taste and also like a superfood chocolate
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| − | then you know you have a cranberry this is a the
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| − | 0:02:58.360,0:03:08.680
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| − | marriage between the angle of country and
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| − | Madagascar cranberry is from America and my
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| − | 0:03:08.680,0:03:15.560
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| − | husband is American and I'm Malagasy so this is
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| − | kind of like the marriage from the two different
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| − | 0:03:15.560,0:03:26.240
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| − | countries, then we have, this is another fantasy
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| − | um tangerine essence mixed in the chocolate and
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| − | 0:03:26.240,0:03:36.320
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| − | then nibs of ... nuts on the back of the tablet
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| − | and this is our last well before last recipe
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| − | 0:03:36.320,0:03:43.000
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| − | so the flavor it's mixed with ginger and then
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| − | every single square of chocolate has a piece of
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| − | 0:03:43.000,0:03:53.040
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| − | ginger a piece of pineapple fruits dried no sugar
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| − | added no conservative so we are try to be sure in
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| − | 0:03:53.040,0:04:03.840
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| − | the ingredients that we use to produce premium
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| − | kind of chocolates and then uh we we also make
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| − | 0:04:03.840,0:04:16.360
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| − | a try to please the taste of everyone we have
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| − | uh this new product so we make ganache so the
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| − | 0:04:16.360,0:04:25.920
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| − | ganache I make is actually in this C you have
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| − | a a ganache of cafe a ganache of raspberry
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| − | 0:04:25.920,0:04:34.400
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| − | ganache of lemon and ganache of passion
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| − | fruit and some ... yeah this is uh really
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| − | 0:04:34.400,0:04:41.520
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| − | to have a bit of everything for people
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| − | who cannot handle dark dark chocolates,
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| − | 0:04:41.520,0:04:50.440
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| − | the pure ones then you know to to please
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| − | everyone also then this one is my ... so
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| − | 0:04:50.440,0:05:05.120
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| − | I got really inspired by in Leon in France so
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| − | that uh the cha palas there was a Artisan met
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| − | 0:05:05.120,0:05:16.160
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| − | cha his name is Dominic ... and uh he inspired me
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| − | to do this so in fact to make really really thin
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| − | 0:05:16.160,0:05:25.560
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| − | uh really really thin um kind of uh so these are
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| − | actually different flavors inside of the ... and
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| − | 0:05:25.560,0:05:34.720
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| − | then you know we got this very nice mold to
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| − | make this nice know textured uh napolitan and
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| − | 0:05:34.720,0:05:42.200
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| − | then different flavors in them and the the nice
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| − | thing about it is that it's really really thin so
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| − | 0:05:42.200,0:05:50.440
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| − | the moment it sits on top of your tongue it melts
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| − | and then the flavor you can taste right away so
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| − | 0:05:50.440,0:05:54.360
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| − | voila thank
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| − | </pre>
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