Difference between revisions of "Éka Chocolate"

From MadaCamp
Jump to: navigation, search
Line 12: Line 12:
  
 
0:00:18.846,0:00:28.120
 
0:00:18.846,0:00:28.120
I make artisanal kind of chocolate and we source our chocolate from the northwest of Madagascar and
+
I make artisanal kinds of chocolate and we source our chocolate from the northwest of Madagascar and
  
 
0:00:28.120,0:00:37.160
 
0:00:28.120,0:00:37.160
Line 34: Line 34:
  
 
0:01:20.120,0:01:32.360
 
0:01:20.120,0:01:32.360
this lemon. Actually we won a .... gourmet medal in Paris, because I think it brings out
+
this lemon. Actually, we won a .... gourmet medal in Paris because I think it brings out
  
 
0:01:32.360,0:01:43.600
 
0:01:32.360,0:01:43.600
the flavor. It has the flavour of the chocolate from the Madagascar cacao. Then we try to do what we call
+
the flavour. It has the flavour of the chocolate from the Madagascar cacao. Then we try to do what we call
  
 
0:01:43.600,0:01:55.040
 
0:01:43.600,0:01:55.040
Line 55: Line 55:
  
 
0:02:30.920,0:02:41.320
 
0:02:30.920,0:02:41.320
of four days. We finished all the Combava. And then we also have a 65% dark chocolate with Baobab fruits.
+
of four days. We finished all the Combava. And then we also have 65% dark chocolate with baobab fruits.
  
 
0:02:41.320,0:02:48.480
 
0:02:41.320,0:02:48.480
 
So we actually have a high percentage of 
 
So we actually have a high percentage of 
the Baobab mixed in the chocolate to have more
+
baobab mixed in the chocolate to have more
  
 
0:02:48.480,0:02:58.360
 
0:02:48.480,0:02:58.360
Line 65: Line 65:
  
 
0:02:58.360,0:03:08.680
 
0:02:58.360,0:03:08.680
marriage between the anglophone country and Madagascar. The cranberry is from America.
+
marriage between the Anglophone country and Madagascar. The cranberry is from America.
  
 
0:03:08.680,0:03:16.965
 
0:03:08.680,0:03:16.965
Line 78: Line 78:
  
 
0:03:36.320,0:03:43.000
 
0:03:36.320,0:03:43.000
So the flavor is mixed with ginger and then every single square of chocolate has a piece of
+
So the flavour is mixed with ginger and then every single square of chocolate has a piece of
  
 
0:03:43.000,0:03:53.040
 
0:03:43.000,0:03:53.040
ginger and a piece and pineapple fruit, dried. No sugar added. No conservative. So we try to be sure in
+
ginger and a piece and pineapple fruit, dried. No sugar added. No conservative. So we try to be sure of
  
 
0:03:53.040,0:03:59.746
 
0:03:53.040,0:03:59.746
the ingredients that we use to produce premium kind of chocolates.
+
the ingredients that we use to produce premium kinds of chocolates.
  
 
0:03:59.746,0:04:16.360
 
0:03:59.746,0:04:16.360
Line 90: Line 90:
  
 
0:04:16.360,0:04:25.920
 
0:04:16.360,0:04:25.920
ganache I make is actually in this coffreez (box) you have a ganache of coffee, a ganache of raspberry, a
+
ganache I make is actually in this box you have a ganache of coffee, a ganache of raspberry, a
  
 
0:04:25.920,0:04:34.400
 
0:04:25.920,0:04:34.400
ganache of lemon and ganache of passion fruit and some truffle. Yeah this is really
+
ganache of lemon and ganache of passion fruit and some truffle. Yeah, this is really
  
 
0:04:34.400,0:04:41.520
 
0:04:34.400,0:04:41.520
Line 101: Line 101:
 
0:04:41.520,0:04:50.440
 
0:04:41.520,0:04:50.440
 
The pure ones. You know, to please 
 
The pure ones. You know, to please 
everyone. Then, this one is my (favorite) so
+
everyone. Then, this one is my (favourite) so
  
 
0:04:50.440,0:05:05.120
 
0:04:50.440,0:05:05.120
Line 111: Line 111:
 
0:05:16.160,0:05:25.560
 
0:05:16.160,0:05:25.560
 
kind of chocolate. So these are 
 
kind of chocolate. So these are 
actually different flavors inside of the box.
+
actually different flavours inside of the box.
  
 
0:05:25.560,0:05:34.720
 
0:05:25.560,0:05:34.720
And then you know we got this very nice mold to make this nice textured napolitan and
+
And then you know we got this very nice mould to make this nice textured napolitains and
  
 
0:05:34.720,0:05:42.200
 
0:05:34.720,0:05:42.200
then different flavors in them. And the nice thing about it is that it's really really thin so
+
then different flavours in them. And the nice thing about it is that it's really really thin so
  
 
0:05:42.200,0:05:50.440
 
0:05:42.200,0:05:50.440
Line 127: Line 127:
 
0:05:52.818,0:05:54.818
 
0:05:52.818,0:05:54.818
 
Thank you.
 
Thank you.
 
  
  
 
</pre>
 
</pre>

Revision as of 15:50, 24 March 2024



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

0:00:12.120,0:00:18.846
brand of chocolate. So we produce dark chocolate so my specialty is really dark chocolate.

0:00:18.846,0:00:28.120
I make artisanal kinds 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 six days and then dried for that long as well

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

0:00:44.880,0:00:53.455
citrusy, really particular, so we qualify it as a fine fine chocolate.

0:00:53.455,0:00:57.959
And so, here we have the

0:00:58.080,0:01:07.977
95% pure dark chocolate. So this is pretty intense as well as the 85%. We also

0:01:07.977,0:01:20.120
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
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 flavour. It has the flavour of the chocolate from the Madagascar cacao. Then we try to do what we call

0:01:43.600,0:01:55.040
Fantasy, so you 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 it's like a lemon but not really.

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

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

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

0:02:30.920,0:02:41.320
of four days. We finished all the Combava. And then we also have 65% dark chocolate with baobab fruits.

0:02:41.320,0:02:48.480
So we actually have a high percentage of 
baobab mixed in the chocolate to have more

0:02:48.480,0:02:58.360
acidic taste, so 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 Anglophone country and Madagascar. The cranberry is from America.

0:03:08.680,0:03:16.965
My husband is American and I'm Malagasy so this is kind of like the marriage of the taste from the two different countries.

0:03:16.965,0:03:26.240
Then we have, also, another Fantasy: 
Tangerine essence mixed in the chocolate and

0:03:26.240,0:03:36.320
then nibs of hazelnuts 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 flavour is mixed with ginger and then every single square of chocolate has a piece of

0:03:43.000,0:03:53.040
ginger and a piece and pineapple fruit, dried. No sugar added. No conservative. So we try to be sure of

0:03:53.040,0:03:59.746
the ingredients that we use to produce premium kinds of chocolates.

0:03:59.746,0:04:16.360
And then we also make, to try to please the taste of everyone, we have this new product, so we make ganache. So the

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

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

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

0:04:41.520,0:04:50.440
The pure ones. You know, to please 
everyone. Then, this one is my (favourite) so

0:04:50.440,0:05:05.120
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.

0:05:05.120,0:05:16.160
His name is Dominic ... and he inspired me to do this. So, in fact, to make a really really thin

0:05:16.160,0:05:25.560
kind of chocolate. So these are 
actually different flavours inside of the box.

0:05:25.560,0:05:34.720
And then you know we got this very nice mould to make this nice textured napolitains and

0:05:34.720,0:05:42.200
then different flavours in them. And 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.

0:05:50.440,0:05:51.979
So voilà.

0:05:52.818,0:05:54.818
Thank you.