Difference between revisions of "Éka Chocolate"

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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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[[File:Eka_Chocolate_042.jpg|600px]]<!-- or 42-->
My name is Fanja Fawbush and I am the founder and CEO of the ECTA company which makes the Éka
 
  
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[[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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[[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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we use only superior cacao, meaning fermented for six days and then dried for that long as well
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[[File:Eka_Chocolate_078.jpg|600px]]
to be able to have cocoa that can give 
 
in chocolate special fruity notes, raspberry notes,
 
  
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[[File:Eka_Chocolate_034.jpg|600px]]
citrusy, really particular, so we qualify it as a fine fine chocolate.
 
  
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[[File:Eka_Chocolate_082.jpg|600px]]
And so, here we have the
 
  
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[[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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[[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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this lemon. Actually, we won a .... gourmet medal in Paris because I think it brings out
 
  
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'''Éka Chocolate'''<br>
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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Antananarivo, Madagascar<br>
  
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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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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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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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Latest revision as of 16:58, 29 March 2024

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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Éka Chocolate
Antananarivo, Madagascar

Tel: +261 (0)34 21 481 70

Website: www.ekachocolate.com