Origine Vanille Madagascar

Kerala vanilla comes from the region of the same name in India. If it is a planifolia vanilla like the vast majority of vanilla in the world. India is a country more known for its various spices than for its vanilla,it is necessary to note that vanilla farmers make wonders here. The vanilla of Kerala is a very beautiful product which will seduce the person in a delicate way. Vanilla farming has brought back the smiles and success to a handful of farmers in Kerala at a time when prices of other plantation crops are moving down. The production in India has registered a 10 percent growth, touching around 40 tonnes, thanks to a conducive climate prevailing in producing regions. CHOCOLATE WITH SWEETENERS cocoa beans, cocoa butter, sweeteners inositol, erythritol, ribose, collagen, octanoic acid (coconut mct), vanilla pods (1%), sweetener thaumatin (katemfe fruit). Contains at least 60% cocoa ingredients.

Origine Vanille Comores – Origine Vanille Madagascar – Origine Vanille Mexique – Origine Vanille Inde – Origine Vanille Ouganda – Origine Vanille Papouasie Nouvelle Guinée – Origine Vanille Tahiti

This Tahitensis vanilla is the same species as the one found in French Polynesia. A singular aroma, so different from the others. A complex nose that starts with spicy notes, followed by floral, leather and earthy notes. Sourcing is difficult because the quality of the batches varies from one producer to another. Today, in the communities of the Sepik region, many people grow vanilla. The income generated by this activity allows the communities to build schools, hire teachers and repair bush roads. The community system allows for a more fluid management of the vanilla plantations but also for a better use of this new village economy. CHOCOLATE WITH SWEETENERS cocoa beans, cocoa butter, sweeteners inositol, erythritol, ribose, collagen, octanoic acid (coconut mct), vanilla pods (1%), sweetener thaumatin (katemfe fruit). Contains at least 60% cocoa ingredients.

Rio Caribe Superior cacao grows in agroforestry, in which cacao trees are intercropped with other crops. This agricultural system promotes biodiversity and forms a buffer zone protecting remaining forests and the national park, Península de Paria Growing cacao helps to protect the natural environment while giving farmers an opportunity to earn an income. Venezuela Rio Caribe Superior is from Trinitario and Criollo varieties. The beans are low in acidity, and have an intense and strong chocolaty body with sweet, nutty and floral hints. Consistent application of protocols during harvest and postharvest results in an outstanding quality, labelled as ‘superior’. After manual picking, the farmers bring the wet beans to a central fermentation unit, where they are fermented for 6 or 7 days in wooding boxes, with controlled turning based on temperature.