Madagascar / CoEx 2021 Code – 379
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- Madagascar CoEx 2021 Code – 379
ORIGIN
Madagascar
NAME OF THE PRODUCERAly Robert - Diego Hely, Antsatsaka, Ambanja, Diana
CoEx Sample Code379/21
SAMPLE TYPECommercial No. CNCMDG04
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Aly Robert
- Address: Antsatsaka, Ambanja, Diana, Madagascar
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Bernard Rakotondrabary
- E-mail: secretaire.executif@conseilnationalcacao.mg
- Phone: (+261) 326212425 /(+261) 341412425
- Organization: Conseil National du Cacao Madagascar
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Forastero |
| Local name of variety | Criollo, trinitario, forastero |
| Bean size (Bean count/100g) | 97 - Standard Beans |
| Moisture content (%) | 7.2 - Medium Moisture |
| Average bean weight (g) | 1.03 |
| Cacao butter content in cacao mass (%) | 53.3 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 130 |
| Roasting time (minutes) | 22 |
Chocolate flavour profile description
Medium-reddish brown colour and a creamy mouthfeel. Mild overripe fruit, then traces of fresh fruit (ripe raspberries, mandarine and pineapple). Mild browned fruit with hints of nuts, nut skins, and wood. Chocolate note is moderate throughout. Finish is a mild bitter and astringent with lingering acidity and citrus fruit.
Chocolate Recipe
| % Cacao nibs | 61 |
| % Deodorised Cacao Butter | 5 |
| % Sugar | 33.65 |
| % Soya lecithin | 0.35 |
| % Total Cacao | 66 |
| Ratio Cacao Mass (nibs) / sugar | 1.81 |
| Chocolate fineness (µm, +/- 1) | 14 - 18 |
Photo Gallery
Credit: Aly Robert
