Madagascar / CoEx 2021 Code – 461
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- Madagascar CoEx 2021 Code – 461
ORIGIN
Madagascar
NAME OF THE PRODUCERCentre de recherche FOFIFA Ambanja - Fofifa Ankatafahely, Ambanja, Diana
CoEx Sample Code461/21
SAMPLE TYPEExperimental No. CNCMDG06
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Jidor Kalo
- E-mail: fofifaambanja@gmail.com
- Address: Fofifa Ankatafahely, Ambanja, Diana, Madagascar
- Phone: (+261) 320517771 /(+261) 341495082
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) | Criollo, Trinitario |
| Local name of variety | Trinitario, criollos |
| Bean size (Bean count/100g) | 71 - Standard Beans |
| Moisture content (%) | 6.8 - Medium Moisture |
| Average bean weight (g) | 1.41 |
| Cacao butter content in cacao mass (%) | 54.6 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 24 |
Chocolate flavour profile description
Medium-reddish brown colour and a creamy mouthfeel. Mild overripe fruit, then traces of fresh fruit (ripe raspberries and pineapple). Mild browned fruit with hints of green-vegetative, nuts, wood, and caramel notes. Chocolate note is moderate throughout. Finish is mild bitter and astringent caramel.
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: JIDOR Kalo – FOFIFA
