Difference between revisions of "Éka Chocolate"

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<pre>
 
<pre>
  
−
1
+
0:00:01.240,0:00:12.120
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00:00:00,399 --> 00:00:08,840
+
My name is Fanja Fawbush and I am the founder 
−
um so my name is fza fush and uh I uh I
+
and CEO of the ÉTA company which uh makes the ÉTA
  
−
2
+
0:00:12.120,0:00:19.240
−
00:00:05,200 --> 00:00:13,000
+
brand of chocolate so we produce dark chocolate 
−
am the founder and CEO of the uh ETA
+
so my specialty is really dark chocolate I make
  
−
3
+
0:00:19.240,0:00:28.120
−
00:00:08,840 --> 00:00:16,199
+
artisanal kind of chocolate and we source our 
−
company which uh makes the AA brand of
+
chocolate from the northwest of Madagascar and
  
−
4
+
0:00:28.120,0:00:37.160
−
00:00:13,000 --> 00:00:18,840
+
we use only Superior cacao meaning fermented 
−
chocolate so we produce dark chocolate
+
for 6 days and then dried for that long as
  
−
5
+
0:00:37.160,0:00:44.880
−
00:00:16,199 --> 00:00:22,240
+
well to be able to have cocoa that can give 
−
so my specialty is really dark chocolate
+
in chocolate special fruity notes raspberry,
  
−
6
+
0:00:44.880,0:00:58.080
−
00:00:18,840 --> 00:00:26,199
+
notes citrusy is really particular so we qualify 
−
I make artisanal kind of chocolate and
+
it as a fine fine chocolate. Here we have the
  
−
7
+
0:00:58.080,0:01:08.440
−
00:00:22,240 --> 00:00:29,480
+
95 pure dark chocolate so the the dark chocolate 
−
um uh we Source our chocolate from the
+
this is pretty intense as well as the 85% we also
  
−
8
+
0:01:08.440,0:01:20.120
−
00:00:26,199 --> 00:00:33,000
+
produced the 72% it's all sold out for the 72% 
−
northwest of Madagascar and we use only
+
but we have also the 62% and then we have also
  
−
9
+
0:01:20.120,0:01:32.360
−
00:00:29,480 --> 00:00:35,800
+
the this lemon actually we won a .... gourmet 
−
Superior cooa meaning uh fermented for
+
medal in Paris because I think it brings out
  
−
10
+
0:01:32.360,0:01:43.600
−
00:00:33,000 --> 00:00:39,520
+
the the flavor of the the the chocolate be from 
−
for for uh 6 days and then dried for
+
Madagascar then we we try to to do what we call
  
−
11
+
0:01:43.600,0:01:55.040
−
00:00:35,800 --> 00:00:42,800
+
fantasy so have still dark chocolate but with you 
−
that long as well um to be able to have
+
know fantasy ingredients in there so we have what
  
−
12
+
0:01:55.040,0:02:03.760
−
00:00:39,520 --> 00:00:45,920
+
we call combava so the combava is a citrus fruit 
−
cocoa that can give in chocolate um
+
and then it's like a lemon but not really inside
  
−
13
+
0:02:03.760,0:02:10.680
−
00:00:42,800 --> 00:00:49,480
+
it's not really good but the outside is really 
−
special footing notes raspberry notes
+
really fresh and very fragrant and so we use the
  
−
14
+
0:02:10.680,0:02:20.840
−
00:00:45,920 --> 00:00:53,000
+
essence from the zest to actually mix it with the 
−
citrusy um really particular so we
+
with the chocolates and yeah we participated in
  
−
15
+
0:02:20.840,0:02:30.920
−
00:00:49,480 --> 00:00:58,079
+
the Salon du Chocolat and people really really 
−
qualify it as a fine fine uh
+
loved this so the first day of the of the salon
  
−
16
+
0:02:30.920,0:02:40.840
−
00:00:53,000 --> 00:01:01,320
+
of 4 days we finished all the combava and then 
−
chocolate uh so um here we have uh the
+
we also have a 65% dark chocolate with a baobab
  
−
17
+
0:02:40.840,0:02:48.480
−
00:00:58,079 --> 00:01:04,239
+
fruits so we actually have a high percentage of 
−
95 pure dark chocolate
+
the baobab mixed in the chocolate to have more
  
−
18
+
0:02:48.480,0:02:58.360
−
00:01:01,320 --> 00:01:08,200
+
acidic taste and also like a superfood chocolate 
−
uh so the the dark chocolate uh this is
+
then you know you have a cranberry this is a the
  
−
19
+
0:02:58.360,0:03:08.680
−
00:01:04,239 --> 00:01:10,000
+
marriage between the angle of country and 
−
pretty intense as well as the 85 uh% we
+
Madagascar cranberry is from America and my
  
−
20
+
0:03:08.680,0:03:15.560
−
00:01:08,200 --> 00:01:14,479
+
husband is American and I'm Malagasy so this is 
−
also produced the
+
kind of like the marriage from the two different
  
−
21
+
0:03:15.560,0:03:26.240
−
00:01:10,000 --> 00:01:17,119
+
countries, then we have, this is another fantasy 
−
72% uh it's all sold out for the 72% but
+
um tangerine essence mixed in the chocolate and
  
−
22
+
0:03:26.240,0:03:36.320
−
00:01:14,479 --> 00:01:20,520
+
then nibs of ... nuts on the back of the tablet 
−
we have also the
+
and this is our last well before last recipe
  
−
23
+
0:03:36.320,0:03:43.000
−
00:01:17,119 --> 00:01:23,280
+
so the flavor it's mixed with ginger and then 
−
62% um and then we have also the this
+
every single square of chocolate has a piece of
  
−
24
+
0:03:43.000,0:03:53.040
−
00:01:20,520 --> 00:01:26,000
+
ginger a piece of pineapple fruits dried no sugar 
−
lemon actually we won a a
+
added no conservative so we are try to be sure in
  
−
25
+
0:03:53.040,0:04:03.840
−
00:01:23,280 --> 00:01:30,560
+
the ingredients that we use to produce premium 
−
vpa uh
+
kind of chocolates and then uh we we also make
  
−
26
+
0:04:03.840,0:04:16.360
−
00:01:26,000 --> 00:01:34,159
+
a try to please the taste of everyone we have 
−
Gourmet medal in Paris uh because it's I
+
uh this new product so we make ganache so the
  
−
27
+
0:04:16.360,0:04:25.920
−
00:01:30,560 --> 00:01:36,439
+
ganache I make is actually in this C you have 
−
think it's it brings out the the flavor
+
a a ganache of cafe a ganache of raspberry
  
−
28
+
0:04:25.920,0:04:34.400
−
00:01:34,159 --> 00:01:41,280
+
ganache of lemon and ganache of passion 
−
inh has the flavor of the the the
+
fruit and some ... yeah this is uh really
  
−
29
+
0:04:34.400,0:04:41.520
−
00:01:36,439 --> 00:01:44,600
+
to have a bit of everything for people 
−
chocolate be from madasa CA then we we
+
who cannot handle dark dark chocolates,
  
−
30
+
0:04:41.520,0:04:50.440
−
00:01:41,280 --> 00:01:48,680
+
the pure ones then you know to to please 
−
try to to do what we call fantasy so
+
everyone also then this one is my ... so
  
−
31
+
0:04:50.440,0:05:05.120
−
00:01:44,600 --> 00:01:52,640
+
I got really inspired by in Leon in France so 
−
fantasy is you have uh uh still dark
+
that uh the cha palas there was a Artisan met
  
−
32
+
0:05:05.120,0:05:16.160
−
00:01:48,680 --> 00:01:55,200
+
cha his name is Dominic ... and uh he inspired me 
−
chocolate but with um you know fantasy
+
to do this so in fact to make really really thin
  
−
33
+
0:05:16.160,0:05:25.560
−
00:01:52,640 --> 00:01:59,920
+
uh really really thin um kind of uh so these are 
−
ingredients in there so we have what we
+
actually different flavors inside of the ... and
  
−
34
+
0:05:25.560,0:05:34.720
−
00:01:55,200 --> 00:02:02,719
+
then you know we got this very nice mold to 
−
call Kuma so the kuma is a citrus fruit
+
make this nice know textured uh napolitan and
  
−
35
+
0:05:34.720,0:05:42.200
−
00:01:59,920 --> 00:02:05,079
+
then different flavors in them and the the nice 
−
and then uh it's like a lemon but not
+
thing about it is that it's really really thin so
  
−
36
+
0:05:42.200,0:05:50.440
−
00:02:02,719 --> 00:02:08,319
+
the moment it sits on top of your tongue it melts 
−
really inside it's not really good but
+
and then the flavor you can taste right away so
  
−
37
+
0:05:50.440,0:05:54.360
−
00:02:05,079 --> 00:02:11,200
 
−
the outside is really really fresh and
 
−
 
 
−
38
 
−
00:02:08,319 --> 00:02:14,239
 
−
very fragrant and so we use the essence
 
−
 
 
−
39
 
−
00:02:11,200 --> 00:02:19,400
 
−
from the zest to actually mix it with
 
−
 
 
−
40
 
−
00:02:14,239 --> 00:02:22,680
 
−
the with the chocolates and um yeah so
 
−
 
 
−
41
 
−
00:02:19,400 --> 00:02:25,879
 
−
uh we participated in the salon
 
−
 
 
−
42
 
−
00:02:22,680 --> 00:02:29,440
 
−
cha and uh people really really loved
 
−
 
 
−
43
 
−
00:02:25,879 --> 00:02:33,360
 
−
this so the first day of uh of the of
 
−
 
 
−
44
 
−
00:02:29,440 --> 00:02:38,440
 
−
the Salon of 4 days we we finished all
 
−
 
 
−
45
 
−
00:02:33,360 --> 00:02:42,560
 
−
the Kaba and then we also have a 65%
 
−
 
 
−
46
 
−
00:02:38,440 --> 00:02:45,080
 
−
dark chocolate with a bob fruits so we
 
−
 
 
−
47
 
−
00:02:42,560 --> 00:02:48,480
 
−
actually have a high percentage of the
 
−
 
 
−
48
 
−
00:02:45,080 --> 00:02:51,680
 
−
bath mixed in the chocolate to have more
 
−
 
 
−
49
 
−
00:02:48,480 --> 00:02:55,760
 
−
acidic taste and also uh like a
 
−
 
 
−
50
 
−
00:02:51,680 --> 00:02:58,360
 
−
superfood uh chocolate then um you know
 
−
 
 
−
51
 
−
00:02:55,760 --> 00:03:00,560
 
−
you have a cranberry this is a the
 
−
 
 
−
52
 
−
00:02:58,360 --> 00:03:05,040
 
−
marriage between the angle of country
 
−
 
 
−
53
 
−
00:03:00,560 --> 00:03:08,680
 
−
and Madagascar cuz cranberry is from U
 
−
 
 
−
54
 
−
00:03:05,040 --> 00:03:11,360
 
−
from um how would I say from America my
 
−
 
 
−
55
 
−
00:03:08,680 --> 00:03:13,599
 
−
husband is American and I'm malagi so
 
−
 
 
−
56
 
−
00:03:11,360 --> 00:03:17,440
 
−
this is kind of like the marriage of uh
 
−
 
 
−
57
 
−
00:03:13,599 --> 00:03:20,640
 
−
TS from the two different countries um
 
−
 
 
−
58
 
−
00:03:17,440 --> 00:03:24,720
 
−
then we have also um you know this is
 
−
 
 
−
59
 
−
00:03:20,640 --> 00:03:27,480
 
−
another fantasy um Tangerine Essence
 
−
 
 
−
60
 
−
00:03:24,720 --> 00:03:30,840
 
−
mixed in the chocolate and then uh nips
 
−
 
 
−
61
 
−
00:03:27,480 --> 00:03:35,159
 
−
of AEL nuts on the back of the tablet
 
−
 
 
−
62
 
−
00:03:30,840 --> 00:03:38,000
 
−
and this is our last well before last uh
 
−
 
 
−
63
 
−
00:03:35,159 --> 00:03:40,959
 
−
uh recipe so the flavor it's mixed with
 
−
 
 
−
64
 
−
00:03:38,000 --> 00:03:43,959
 
−
ginger and then every single square of
 
−
 
 
−
65
 
−
00:03:40,959 --> 00:03:47,360
 
−
chocolate has a piece of Ginger uh a
 
−
 
 
−
66
 
−
00:03:43,959 --> 00:03:51,439
 
−
piece of uh pineapple fruits dried no
 
−
 
 
−
67
 
−
00:03:47,360 --> 00:03:54,079
 
−
sugar added no conservative so we are we
 
−
 
 
−
68
 
−
00:03:51,439 --> 00:03:57,159
 
−
try to be cure in the ingredients that
 
−
 
 
−
69
 
−
00:03:54,079 --> 00:03:58,720
 
−
we use to be um to produce premium kind
 
−
 
 
−
70
 
−
00:03:57,159 --> 00:04:00,519
 
−
of
 
−
 
 
−
71
 
−
00:03:58,720 --> 00:04:05,840
 
−
chocolates
 
−
 
 
−
72
 
−
00:04:00,519 --> 00:04:05,840
 
−
and then uh we we also make
 
−
 
 
−
73
 
−
00:04:06,079 --> 00:04:14,519
 
−
a uh try to please the taste of everyone
 
−
 
 
−
74
 
−
00:04:10,439 --> 00:04:17,639
 
−
we have uh this new product so we we
 
−
 
 
−
75
 
−
00:04:14,519 --> 00:04:22,120
 
−
make ganache so the ganache I make is
 
−
 
 
−
76
 
−
00:04:17,639 --> 00:04:25,919
 
−
actually uh in this C you have a a
 
−
 
 
−
77
 
−
00:04:22,120 --> 00:04:29,120
 
−
ganache of Cafe a ganache of raspberry
 
−
 
 
−
78
 
−
00:04:25,919 --> 00:04:34,080
 
−
ganache of lemon and ganache of passion
 
−
 
 
−
79
 
−
00:04:29,120 --> 00:04:36,360
 
−
fruit and some truth um yeah this is uh
 
−
 
 
−
80
 
−
00:04:34,080 --> 00:04:39,440
 
−
really to have a bit of everything for
 
−
 
 
−
81
 
−
00:04:36,360 --> 00:04:42,520
 
−
people who don't really uh cannot handle
 
−
 
 
−
82
 
−
00:04:39,440 --> 00:04:45,840
 
−
dark dark chocolates uh the pure ones
 
−
 
 
−
83
 
−
00:04:42,520 --> 00:04:50,840
 
−
then you know to to please everyone also
 
−
 
 
−
84
 
−
00:04:45,840 --> 00:04:56,400
 
−
then um this one is my um so I got
 
−
 
 
−
85
 
−
00:04:50,840 --> 00:05:02,440
 
−
really inspired by uh a m in Leon in
 
−
 
 
−
86
 
−
00:04:56,400 --> 00:05:05,880
 
−
France so that uh the cha
 
−
 
 
−
87
 
−
00:05:02,440 --> 00:05:09,440
 
−
palas there was a Artisan met
 
−
 
 
−
88
 
−
00:05:05,880 --> 00:05:12,960
 
−
cha his name is Dominic CLA and uh he
 
−
 
 
−
89
 
−
00:05:09,440 --> 00:05:16,800
 
−
inspired me to do this so in fact to
 
−
 
 
−
90
 
−
00:05:12,960 --> 00:05:21,759
 
−
make um really really thin uh really
 
−
 
 
−
91
 
−
00:05:16,800 --> 00:05:24,360
 
−
really thin um kind of uh so these are
 
−
 
 
−
92
 
−
00:05:21,759 --> 00:05:27,680
 
−
actually different flavors inside of the
 
−
 
 
−
93
 
−
00:05:24,360 --> 00:05:31,680
 
−
C and then you know we we got this very
 
−
 
 
−
94
 
−
00:05:27,680 --> 00:05:35,080
 
−
nice mold um to make this nice uh you
 
−
 
 
−
95
 
−
00:05:31,680 --> 00:05:38,319
 
−
know textured uh napolitan and then
 
−
 
 
−
96
 
−
00:05:35,080 --> 00:05:40,759
 
−
different flavors in them and the the
 
−
 
 
−
97
 
−
00:05:38,319 --> 00:05:43,880
 
−
nice thing about it is that it's really
 
−
 
 
−
98
 
−
00:05:40,759 --> 00:05:46,479
 
−
really thin so the moment it sits on top
 
−
 
 
−
99
 
−
00:05:43,880 --> 00:05:52,440
 
−
of your tongue it melts and then the
 
−
 
 
−
100
 
−
00:05:46,479 --> 00:05:52,440
 
−
flavor you can taste right away so
 
−
 
 
−
101
 
−
00:05:53,160 --> 00:05:56,360
 
 
voila thank
 
voila thank
  
−
102
 
−
00:05:58,639 --> 00:06:03,759
 
−
you
 
  
 
</pre>
 
</pre>

Revision as of 15:38, 23 March 2024



0:00:01.240,0:00:12.120
My name is Fanja Fawbush and I am the founder 
and CEO of the ÉTA company which uh makes the ÉTA

0:00:12.120,0:00:19.240
brand of chocolate so we produce dark chocolate 
so my specialty is really dark chocolate I make

0:00:19.240,0:00:28.120
artisanal kind 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 6 days and then dried for that long as

0:00:37.160,0:00:44.880
well to be able to have cocoa that can give 
in chocolate special fruity notes raspberry,

0:00:44.880,0:00:58.080
notes citrusy is really particular so we qualify 
it as a fine fine chocolate. Here we have the

0:00:58.080,0:01:08.440
95 pure dark chocolate so the the dark chocolate 
this is pretty intense as well as the 85% we also

0:01:08.440,0:01:20.120
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
the 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 the flavor of the the the chocolate be from 
Madagascar then we we try to to do what we call

0:01:43.600,0:01:55.040
fantasy so 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 then it's like a lemon but not really inside

0:02:03.760,0:02:10.680
it's not really good but the outside is really 
really fresh and very fragrant and so we use the

0:02:10.680,0:02:20.840
essence from the zest to actually mix it with the 
with the chocolates and yeah we participated in

0:02:20.840,0:02:30.920
the Salon du Chocolat and people really really 
loved this so the first day of the of the salon

0:02:30.920,0:02:40.840
of 4 days we finished all the combava and then 
we also have a 65% dark chocolate with a baobab

0:02:40.840,0:02:48.480
fruits so we actually have a high percentage of 
the baobab mixed in the chocolate to have more

0:02:48.480,0:02:58.360
acidic taste and also like a superfood chocolate 
then you know you have a cranberry this is a the

0:02:58.360,0:03:08.680
marriage between the angle of country and 
Madagascar cranberry is from America and my

0:03:08.680,0:03:15.560
husband is American and I'm Malagasy so this is 
kind of like the marriage from the two different

0:03:15.560,0:03:26.240
countries, then we have, this is another fantasy 
um tangerine essence mixed in the chocolate and

0:03:26.240,0:03:36.320
then nibs of ... nuts 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 flavor it's mixed with ginger and then 
every single square of chocolate has a piece of

0:03:43.000,0:03:53.040
ginger a piece of pineapple fruits dried no sugar 
added no conservative so we are try to be sure in

0:03:53.040,0:04:03.840
the ingredients that we use to produce premium 
kind of chocolates and then uh we we also make

0:04:03.840,0:04:16.360
a try to please the taste of everyone we have 
uh this new product so we make ganache so the

0:04:16.360,0:04:25.920
ganache I make is actually in this C you have 
a a ganache of cafe a ganache of raspberry

0:04:25.920,0:04:34.400
ganache of lemon and ganache of passion 
fruit and some ... yeah this is uh really

0:04:34.400,0:04:41.520
to have a bit of everything for people 
who cannot handle dark dark chocolates,

0:04:41.520,0:04:50.440
the pure ones then you know to to please 
everyone also then this one is my ... so

0:04:50.440,0:05:05.120
I got really inspired by in Leon in France so 
that uh the cha palas there was a Artisan met

0:05:05.120,0:05:16.160
cha his name is Dominic ... and uh he inspired me 
to do this so in fact to make really really thin

0:05:16.160,0:05:25.560
uh really really thin um kind of uh so these are 
actually different flavors inside of the ... and

0:05:25.560,0:05:34.720
then you know we got this very nice mold to 
make this nice know textured uh napolitan and

0:05:34.720,0:05:42.200
then different flavors in them and the 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 so

0:05:50.440,0:05:54.360
voila thank
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