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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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| | + | |[[File:Eka_Chocolate_003.jpg|196px]] |
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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 and CEO of the Éka company which makes the Éka
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| − | 0:00:12.120,0:00:18.846
| + | [[File:Eka_Chocolate_062.jpg|600px]] |
| − | brand of chocolate. So we produce dark chocolate so my specialty is really dark chocolate.
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| − | 0:00:18.846,0:00:28.120
| + | [[File:Eka_Chocolate_061.jpg|600px]] |
| − | I make artisanal kinds of chocolate and we source our chocolate from the northwest of Madagascar and
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| + | {| class="imageTable" |
| − | we use only superior cacao, meaning fermented for six days and then dried for that long as well
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| | + | |colspan="3" | [[File:Eka_Chocolate_065.jpg|600px]] |
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| | + | |[[File:Eka_Chocolate_064.jpg|196px]] |
| | + | |align="center"|[[File:Eka_Chocolate_069.jpg|196px]] |
| | + | |align="right"|[[File:Eka_Chocolate_068.jpg|196px]] |
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| − | 0:00:37.160,0:00:44.880
| + | [[File:Eka_Chocolate_078.jpg|600px]] |
| − | to be able to have cocoa that can give
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| − | in chocolate special fruity, notes raspberry notes
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| − | 0:00:44.880,0:00:53.455
| + | [[File:Eka_Chocolate_034.jpg|600px]] |
| − | citrusy, really particular, so we qualify it as a fine fine chocolate.
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| − | 0:00:53.455,0:00:57.959
| + | [[File:Eka_Chocolate_082.jpg|600px]] |
| − | And so, here we have the
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| − | 0:00:58.080,0:01:07.977
| + | [[File:Eka_Chocolate_024.jpg|600px]] |
| − | 95% pure dark chocolate. So this is pretty intense as well as the 85%. We also
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| − | 0:01:07.977,0:01:20.120
| + | [[File:Eka_Chocolate_070.jpg|600px]] |
| − | produced the 72%. It's all sold out for the 72% but we have also the 62%. And then we have also
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| − | 0:01:20.120,0:01:32.360
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| − | this lemon. Actually, we won a .... gourmet medal in Paris because I think it brings out
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| − | 0:01:32.360,0:01:43.600
| + | '''Éka Chocolate'''<br> |
| − | the flavour. It has the flavour of the chocolate from the Madagascar cacao. Then we try to do what we call
| + | Antananarivo, Madagascar<br> |
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| − | 0:01:43.600,0:01:55.040
| + | Tel: +261 (0)34 21 481 70 |
| − | Fantasy, so you have still dark chocolate but with, you know, fantasy ingredients in there. So we have what
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| − | 0:01:55.040,0:02:03.760
| + | Website: [https://www.ekachocolate.com www.ekachocolate.com] |
| − | we call Combava, so the Combava is a citrus fruit and it's like a lemon but not really.
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| − | 0:02:03.760,0:02:10.680
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| − | Inside it's not really good but the outside is really really fresh and very fragrant. 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 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 Paris and people really really loved this on the first day of the of the Salon
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| − | 0:02:30.920,0:02:41.320
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| − | of four days. We finished all the Combava. And then we also have 65% dark chocolate with baobab fruits.
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| − | 0:02:41.320,0:02:48.480
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| − | So we actually have a high percentage of
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| − | 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, so like a superfood chocolate. 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 Anglophone country and Madagascar. The cranberry is from America.
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| − | 0:03:08.680,0:03:16.965
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| − | My husband is American and I'm Malagasy so this is kind of like the marriage of the taste from the two different countries.
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| − | 0:03:16.965,0:03:26.240
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| − | Then we have, also, another Fantasy:
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| − | 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 hazelnuts on the back of the tablet. 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 flavour is mixed with ginger and then 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 and a piece and pineapple fruit, dried. No sugar added. No conservative. So we try to be sure of
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| − | 0:03:53.040,0:03:59.746
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| − | the ingredients that we use to produce premium kinds of chocolates.
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| − | 0:03:59.746,0:04:16.360
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| − | And then we also make, to try to please the taste of everyone, we have 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 box you have a ganache of coffee, a ganache of raspberry, a
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| − | 0:04:25.920,0:04:34.400
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| − | ganache of lemon and ganache of passion fruit and some truffle. Yeah, this is 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 chocolate.
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| − | 0:04:41.520,0:04:50.440
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| − | The pure ones. You know, to please
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| − | everyone. Then, this one is my (favourite) so
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| − | 0:04:50.440,0:05:05.120
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| − | 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.
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| − | 0:05:05.120,0:05:16.160
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| − | His name is Dominic ... and he inspired me to do this. So, in fact, to make a really really thin
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| − | 0:05:16.160,0:05:25.560
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| − | kind of chocolate. So these are
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| − | actually different flavours inside of the box.
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| − | 0:05:25.560,0:05:34.720
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| − | And then you know we got this very nice mould to make this nice textured napolitains and
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| − | 0:05:34.720,0:05:42.200
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| − | then different flavours in them. And the nice 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 and then the flavor you can taste right away.
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| − | 0:05:50.440,0:05:51.979
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| − | So voilà.
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| − | 0:05:52.818,0:05:54.818
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| − | Thank you.
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| − | </pre>
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