Congo, Rep. of / CoEx 2023 Code – 488
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- Congo, Rep. of CoEx 2023 Code – 488
ORIGIN
Congo, Rep. of
NAME OF THE PRODUCERMoïse Lantoum
CoEx Sample Code488/23
SAMPLE TYPECommercial No. CR01
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Moise Lantoum
- E-mail: mmlantoum@gmail.com
- Address: Pokola, Commune de POKOLA, Departement de la Sangha, Congo, Rep. of
- Phone: (+242) 66188425
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Patrick Benjamin Memba Nassalanadio
- E-mail: mbembapatrick@gmail.com /eppavpa@gmail.com
- Phone: (+242) 53882910 /(+242) 066597366
- Organization: EP2AVPA
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Criollo |
| Local name of variety | - |
| Bean size (Bean count/100g) | 82 (Standard) |
| Moisture content (%) | 7.6 (Optimal) |
| Average bean weight (g) | 1.22 |
| Cacao butter content in cacao mass (%) | 53.5 |
| Cacao mass fineness (µm) | 14 |
| Roasting temp (°C) | 116 |
| Roasting time (minutes) | 30 |
Chocolate flavour profile description
This unique chocolate presents a strong cacao base with herbal/earthy notes and a generally balanced bitterness and astringency. Low acidity emerges with hints of citrus and tropical fruits, subtle wood notes and a touch of tobacco. The finish has prevailing astringency, accompanied by lingering wood and fresh fruit notes.
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 /©Moise Lantoum
Video - Meet the producers
https://www.youtube.com/watch?v=dDz_i7tA1Qk&list=PLqFeFaE7j89-RItfzcDOcbbuJSyDyV5Cg&index=13&pp=gAQBiAQB