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My name is Fanja Fawbush and I am the founder and CEO of the ECTA company which makes the Éka
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brand of chocolate. So we produce dark chocolate so my specialty is really dark chocolate.
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I make artisanal kinds of chocolate and we source our chocolate from the northwest of Madagascar and
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we use only superior cacao, meaning fermented for six days and then dried for that long as well
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to be able to have cocoa that can give
in chocolate special fruity notes, raspberry notes,
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citrusy, really particular, so we qualify it as a fine fine chocolate.
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And so, here we have the
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95% pure dark chocolate. So this is pretty intense as well as the 85%. We also
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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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this lemon. Actually, we won a .... gourmet medal in Paris because I think it brings out
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the flavour. It has the flavour of the chocolate from the Madagascar cacao. Then we try to do what we call
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Fantasy, so you have still dark chocolate but with, you know, fantasy ingredients in there. So we have what
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we call Combava, so the Combava is a citrus fruit and it's like a lemon but not really.
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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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essence from the zest to actually mix it with the chocolates and, yeah, we participated in
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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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of four days. We finished all the Combava. And then we also have 65% dark chocolate with baobab fruits.
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So we actually have a high percentage of
baobab mixed in the chocolate to have more
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acidic taste, so like a superfood chocolate. Then you know you have a cranberry. This is the
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marriage between the Anglophone country and Madagascar. The cranberry is from America.
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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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Then we have, also, another Fantasy:
Tangerine essence mixed in the chocolate and
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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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So the flavour is mixed with ginger and then every single square of chocolate has a piece of
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ginger and a piece of pineapple fruit, dried. No sugar added. No conservative. So we try to be sure of
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the ingredients that we use to produce premium kinds of chocolates.
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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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ganache I make is actually in this box you have a ganache of coffee, a ganache of raspberry, a
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ganache of lemon and ganache of passion fruit and some truffle. Yeah, this is really
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to have a bit of everything for people
who cannot handle dark dark chocolate.
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The pure ones. You know, to please
everyone. Then, this one is my (favourite) so
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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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His name is Dominic ... and he inspired me to do this. So, in fact, to make a really really thin
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kind of chocolate. So these are
actually different flavours inside of the box.
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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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then different flavours in them. And the nice thing about it is that it's really really thin so
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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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So voilà.
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Thank you.
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