Brazil / CoEx 2023 Code – 453
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- Brazil CoEx 2023 Code – 453
ORIGIN
Brazil
NAME OF THE PRODUCERRobson Brogni
CoEx Sample Code453/23
SAMPLE TYPECommercial No. 17
GLOBAL REGIONSouth America
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Robson Brogni
- E-mail: brognirobson@gmail.com
- Address: Sítio Ascurra, Rodovia Transamazônica Km 70, Medicilândia, Pará, Brazil
- Phone: (+55) 93992401001
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Neyde Alice Bello Marques Pereira
- E-mail: neyde.pereira@agro.gov.br /nalice.bello@gmail.com /adriana_reis@pctsb.org
- Phone: (+55) 73991327174 /(+55) 73991760333
- Organization: CEPLAC
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Forastero |
| Local name of variety | Ceplac's Hybrids |
| Bean size (Bean count/100g) | 77 (Standard) |
| Moisture content (%) | 6.6 (Medium) |
| Average bean weight (g) | 1.3 |
| Cacao butter content in cacao mass (%) | 57.2 |
| Cacao mass fineness (µm) | 14 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 25 |
Chocolate flavour profile description
This harmonious chocolate features a solid cacao base, medium-low bitterness and astringency, and low acidity. Initial notes of fresh tropical fruits are followed by dates, clear light wood, hints of vegetal tones, and spices (tobacco), along with low nutty undertones. The qualitative finish is long cacao with subtle fresh berries.
Chocolate Recipe
| % Cacao nibs | 63 |
| % Deodorised Cacao Butter | 7 |
| % Sugar | 30 |
| % Total Cacao | 70 |
| Ratio Cacao Mass (nibs) / sugar | 2.10 |
| Chocolate fineness (µm, +/- 1) | 16 |
Photo Gallery
Credit: 2023 /©Robson Brogni
Video - Meet the producers
https://www.youtube.com/watch?v=kbRz69oRnEM&list=PLqFeFaE7j899VlF8DigvGRNqp5lwqYLA8&index=7&pp=gAQBiAQB