Cocoa and chocolate - Import export

contact us for any price or information requests

Inca’cao is a gastronomic artisan producing luxury chocolate with attention to metabolically friendly ingredients accessible to a large audience. Where food technology and culinary delight are equal. Bold craftsmanship with a view on the artisan. We bring global culinary ingredients together and transform them into unique creations. From respect and well-being among cocoa and vanilla farmers, to unique creations for the customer. A gastronomic experience journey

Gastronomic metabolic friendly Chocolate. INCA'CAO achieved to create a gourmet artisan chocolate line in combination with food technology that is metabolically friendly and accessible to a large audience. INCA’CAO uses a specific sweetener combination so our products have a very low glycemic index An innovative sweetener combination with responsible ingredients that the body produces itself. In this way, we value the well-being of our customers without having to put gastronomy aside. Supporting ingredients with no negative side effects. Despite the fact that sugar does not have an expiration date, it is outdated for us. We appreciate “metabolic flexibility”.

Peru belongs to the most forested countries in the world, over half of Peru is covered in trees – and a large part of it is Amazonian tropical forest. No wonder Peru is in the top 10 of most biodiverse countries in the world. Unfortunately, deforestation and forest degradation are serious issues in Peru, caused by monoculture farming, mining, road construction and illegal logging. Because cacao grows in agroforestry, its cultivation gives farmers the opportunity to earn an income, while protecting forests and conserving biodiversity. Peru Ucayali cacao is organically produced and certified; no pesticides or chemical fertilizers are used. Peru Ucayali cacao is from Trinitario varieties. Its flavour profile is characterized by a balanced chocolaty body, low in acidity, with remarkable sweet notes of caramel and nuts and hints of fruity flavours. After manual picking the farmers bring the wet cacao beans to a central fermentation unit.

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.

The Comoros are made up of 4 islands Mayotte and three islands independent of France forming the Union of the Comoros (Grande Comore, Anjouan and Moheli). Grande Comore is a volcanic island. The island suffers from a severe lack of water, the volcanic rocks do not retain water and there is little source. The main economic resource is the cultivation of vanilla. Vanilla, introduced in the Comoros before the 1930s, is cultivated on the four islands in a traditional way. This capricious orchid offers a beautiful cluster flower. Fertilization is carried out manually by women at dawn. A good worker “marries” 1000 to 1500 vanilla flowers per day. During the harvesting time, one picks pod by pod, to a precise degree just before “technical maturation”.

Caramel Beurre Salé Chocolat Noisette Chocolat Intense Chocolate Pistache Hazelnut Butter Almond Butter Pistachio Butter Macadamia Butter Cashew Butter Peanut Butter Pecan Butter MCT oil Multi collagen No palm oil Unique ‘Cremeux’ texture

Origine Pure Peru – Origine Pure Madagascar – Origine Pure Togo – Origine Pure Equateur – Origine Pure Vénézuéla – Origine Pure Tanzanie – Origine Pure Colombie

10% Caprylic acid (C8) derived from coconut other than long chain fatty acids, MCT’s (medium chain triglycerides) bypass the gastrointestinal tract completely and go straight to the liver for ketone production. It’s also called ‘the glucose of the fats’. There are eleven different fatty acids in coconut. Four of them are MCT’s Caproic acid ( C6), Caprylic acid (C8), Capric acid (C10) and Lauric acid(C12). C12 is technically an MCT but the body processes it like a long chain fatty acid. While fasting or eating a fasting mimicking diet like a low carbohydrate or ketodiet the body becomes catabolic (breakdown) and will naturally start to create ketone bodies in the liver. There are 3 main types of ketone bodies First the body will make Acetoacetate ( AcAc), it will then turn it into the Betahydroxybutyrate (BHB) and when there is enough BHB the rest will explode into Acetone which we exhale or urinate.

Sambirano Tsarafandray cacao is organic certified; no pesticides and only natural fertilizers are used in its production. Cacao trees grow under the canopy of indigenous shade trees together with mango, banana, vanilla, pineapple, peppers and other crops. Sustainable agroforestry systems like these form a buffer zone protecting Sambirano’s natural rainforests. This is much needed; over 40% of Madagascar’s forests have disappeared over the last 60 years and the remaining forests are fragmented. Deforestation and soil erosion are a major threat, reducing the ability of farmers to produce enough food. With the help of the Rainforest Alliance cocoa farmers in the Sambirano Valley plant new trees to battle soil erosion, protect remaining forest fragments and restore the natural landscape of the valley.

Plateaux Region is renowned for its beautiful natural environment with tropical forests and natural waterfalls. However, tree cover has diminished considerably over the last decades, resulting in land degradation and loss of biodiversity. Forests were cut due to slash and burn agriculture. Also, wood is an important energy source most households cook their food on it. Interestingly, cacao and coffee cultivation is an important protection for Togolese forests. Farmers grow these crops traditionally under the canopy of natural forests, sometimes intercropped with other crops, a socalled agroforestry system. Because their livelihood depends on it, farmers have a big incentive not to cut down trees. On the contrary, they protect the forests from further degradation and – as a consequence – help to preserve biodiversity. This cacao has a fullbody with pleasant chocolate tones, low acidity, herbal and woody hints, and coconut and almond flavour notes.

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.

Despite its importance for food production and biodiversity, the Kilombero Valley is facing serious challenges, such as declines in water quantity, water pollution, and degrading wetlands and forests. Kokoa Kamili cacao grows in smallscale agroforestry and is intercropped with shade trees, bananas, corn and other crops. This production system is an ecological alternative for monoplantations and helps to preserve biodiversity. It also creates a natural buffer zone for the Udzungwa Mountains National Park, a birdwatchers’ paradise and famous for its primates, elephants and vast variety in flora. Smallholder cocoa farmers in the Kilombero Valley are practicing organic farming since time immemorial, simply because pesticides and chemical fertilizers were not available. In 2015 this was officially awarded with organic certification for Europe, the US and Japan! Electricity for the Kokoa Kamili fermentation centre comes from solar power.

Origine Dark Peru – Origine Dark Madagascar – Origine Dark Togo – Origine Dark Equateur – Origine Dark Vénézuéla – Origine Dark Tanzanie – Origine Dark Colombie

10% Caprylic acid (C8) derived from coconut other than long chain fatty acids, MCT’s (medium chain triglycerides) bypass the gastrointestinal tract completely and go straight to the liver for ketone production. It’s also called ‘the glucose of the fats’. There are eleven different fatty acids in coconut. Four of them are MCT’s Caproic acid ( C6), Caprylic acid (C8), Capric acid (C10) and Lauric acid(C12). C12 is technically an MCT but the body processes it like a long chain fatty acid. While fasting or eating a fasting mimicking diet like a low carbohydrate or ketodiet the body becomes catabolic (breakdown) and will naturally start to create ketone bodies in the liver. There are 3 main types of ketone bodies First the body will make Acetoacetate ( AcAc), it will then turn it into the Betahydroxybutyrate (BHB) and when there is enough BHB the rest will explode into Acetone which we exhale or urinate.

Plateaux Region is renowned for its beautiful natural environment with tropical forests and natural waterfalls. However, tree cover has diminished considerably over the last decades, resulting in land degradation and loss of biodiversity. Forests were cut due to slash and burn agriculture. Also, wood is an important energy source most households cook their food on it. Interestingly, cacao and coffee cultivation is an important protection for Togolese forests. Farmers grow these crops traditionally under the canopy of natural forests, sometimes intercropped with other crops, a socalled agroforestry system. Because their livelihood depends on it, farmers have a big incentive not to cut down trees. On the contrary, they protect the forests from further degradation and – as a consequence – help to preserve biodiversity.

With MCT With Collagen complexe No Palm oil Unique ‘Crémeux’ texture Ingredients hazelnuts 75%, cacao butter, MCT oil powder (coconut oil, acacia fibre), collagen complex. Produced in a facility that also uses gluten containing cereals, eggs, milk, peanut, walnuts and sesame seeds.

Despite its importance for food production and biodiversity, the Kilombero Valley is facing serious challenges, such as declines in water quantity, water pollution, and degrading wetlands and forests. Kokoa Kamili cacao grows in smallscale agroforestry and is intercropped with shade trees, bananas, corn and other crops. This production system is an ecological alternative for monoplantations and helps to preserve biodiversity. It also creates a natural buffer zone for the Udzungwa Mountains National Park, a birdwatchers’ paradise and famous for its primates, elephants and vast variety in flora. Smallholder cocoa farmers in the Kilombero Valley are practicing organic farming since time immemorial, simply because pesticides and chemical fertilizers were not available. In 2015 this was officially awarded with organic certification for Europe, the US and Japan! Electricity for the Kokoa Kamili fermentation centre comes from solar power.

With MCT With Collagen complexe No Palm oil Unique ‘Crémeux’ texture

10% of Pure C 8 (Caprylic acid) from coconut keton production – 10% of Collagen one of the most important macro nutrients – 10% of Ghee rich in Vit A, D, E, K, omega 3, Conjugated linoleic acid (CLA) – 15% of pure hazelnuts Highly rich in Vit E – Macadamia oil rich in Omega 7 ( Palmitoleic acid) – Low Glycemic Index – Natural sweetener combination Thaumatin, Ribose and Erythritol – prebiotic fiber 10% of Pure C 8 (Caprylic acid) from coconut keton production – 10% of Collagen one of the most important macro nutrients – 10% of Ghee rich in Vit A, D, E, K, omega 3, Conjugated linoleic acid (CLA) – 15% of pure pistachio rich source of choline, Vit E and Vit B 6 – Macadamia oil rich in Omega 7 ( Palmitoleic acid) – Low Glycemic Index – Natural sweetener combination Thaumatin, DRibose and Erythritol – prebiotic fiber 10% of Pure C 8 (Caprylic acid) from coconut keton production

Chocolat Intense Chocolat Noisette Chocolate Pistache Caramel Beurre Salé Hazelnut Butter Almond Butter Pistachio Butter Macadamia Butter Cashew Butter Peanut Butter Pecan Butter

Hazelnut Butter Almond Butter Pistachio Butter Macadamia Butter Cashew Butter Peanut Butter Pecan Butter MCT oil Multi collagen No palm oil Unique ‘Cremeux’ texture

Vegan MCT Powder is a creamy and delicious powder which can be mixed with almost anything. The difference between oil and powder is that your liver (gallbladder) needs to break down oil into smaller droplets, while powder is already broken down smaller droplets. The droplets in MCT powder are encapsulated by acacia fiber, therefore your liver can efficiently utilize these droplets to oxidize into ketone bodies. An easy and quick way to stay focused throughout the day and create extra energy. Pure coconut derived C8/C10 MCT, are highquality fatty acids that boosts brain function, increases mental awareness and reduces cravings for snacks. There are cheaper versions of mct powders with casein as an encapsulated method. Try to avoid those.

Dribose, also called ribose, is a simple sugar (monosaccharide) which is also a pentose (Greek pente = five) due to its five carbon atoms. The body is able to produce ribose itself from glucose. In our organism, ribose is an important building block for RNA and DNA. Those are our nucleic acids that contain our genetic information.Ribose, together with adenine and phosphate, plays an important role in the body’s energy storage, forming the energyrich compounds produced in the mitochondria – adenosine triphosphate (ATP), adenosine diphosphate (ADP) and adenosine monophosphate (AMP), which are energy stores in all cells. It plays an important role in protein synthesis and recovery.

Inca’cao’s very own collagen complex is a mixture of Bovine Collagen (Type I and III), Marine Collage (Type I), Dribose, Egg Shell Membrane Collagen(Type V and X), Bovine Cartilage Collagen(Type II), Ascoribic Acid, Hyaluronic Acid, Vanilla pods and sweetener thaumatin ( katemfe fruit). A lot of people asked us why we reinforce our products with collagen. As we get older, our own collagen production starts to decline. We try to increase our collagen intake in a comfortable way (through chocolate!) without having to drink bone broth all day long. Collagen contributes to the body’s collagen creation and normal functioning of bones and cartilages, nails, skin, tissue and much, much more! Aside from these ‘health marketing phrases’, the real reason is to support our liver (gallbladder) . Glycine (33% in collagen) is needed for the production of bile. Bile is the detergent of the body to break fatty acids down easily and extract the fat soluble goods.

Inositol is a natural polyol / alcohol sugar molecule with a hell of an interesting background! Back in the days, Inositol was considered a vitamin B8. However, it is not classified as a vitamin anymore as the body creates its own inositol. Myoinositol is produced in the kidneys and testicles, it is 95% of the Inositols in your body. When Insulin makes contact with a cell, inositol second messengers are produced. ChiroInositol will contribute to the glycogen synthesis while Myoinositol will upregulate the glucose intake ( insulin sensitivity). We don’t care if you burn primarily on glucose or primarily on ketones. If you’re not insulin sensitive, you won’t reap the benefits of longevity. Inca’cao promotes metabolic flexibility with the main focus on insulin sensitivity. Inositol is involved in DNA repair , it is a compound of cell membrane, regulates metabolism and cell energy expenditure.

A metabolic and microbiome friendly soluble fiber for baking applications. Can be used as a sugar replacement to reduce calories (contains 75% of the calories of sugar) Can provide bulk, texture, mouth feel and preservative qualities so it is mostly used as a sugar, starch, and/or fat replacement. Often used to add fiber content to foods. Polydextrose is not a sweetener, it’s a soluble fiber. Learn more over polydextrose on our blog post here Sweetness is 0.1 of sucrose, so you need to combine it with a sweetener.

Stevia leaves contain many compounds. Stevia is known for its licorice taste, but not this one! Stevia is a HIS ( High Intense Sweetener) with a sweetening intensity of 300 compared to sucrose. Dosage between 0.5 to 1g of Stevia Reb. A / kg sweetener combination Don’t overheat this natural compound for longer periods over time or you will deteriorate its sweet properties. Usage – Confectionery – Chocolate – Beverages – Ice creams – Pastry creams and mousses – Soft baked goods

Thaumatin is a fruit protein named Thaumatococcus Danielli extracted from the African fruit ‘ Katemfe’. We use it as a natural HIS ( High Intense Sweetener) . It is one of the most intense natural sweeteners on the market with a sweetness of 2000 and 3000 compared to sucrose, and it has the extraordinary property of enhancing the taste of lower quantities of salt and sugar in food products. between 0,1g and 0.2g of Thaumatin on 1kg of sweetener combination. Because it’s a protein, don’t overheat it for longer periods over time or you will lose its sweet properties. Confectionery – Chocolate – Beverages – Ice creams – Pastry creams and mousses – Soft baked goods