Ghana / CoEx 2023 Code – 156
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- Ghana CoEx 2023 Code – 156
ORIGIN
Ghana
NAME OF THE PRODUCEREmmanuel Takyi
CoEx Sample Code156/23
SAMPLE TYPECommercial No. GH03
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Emmanuel Takyi
- E-mail: kyeiattah@yahoo.co.uk
- Address: Ofoasekuma, Akyemansa, Eastern , Ghana
- Phone: (+233) 542116377
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Stephen Opoku
- E-mail: syopoku@yahoo.co.uk /syopoku@gmail.com
- Phone: (+233) 244632762
- Organization: Cocoa Research Institute of Ghana
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Forastero |
| Local name of variety | Mix Hybrid |
| Bean size (Bean count/100g) | 87 (Standard) |
| Moisture content (%) | 6.2 (Optimal) |
| Average bean weight (g) | 1.15 |
| Cacao butter content in cacao mass (%) | 53.6 |
| Cacao mass fineness (µm) | 14 |
| Roasting temp (°C) | 119 |
| Roasting time (minutes) | 23 |
Chocolate flavour profile description
This chocolate offers first a burst of cacao, subtle raisin and prominent wood undertones, leading to moderate bitterness and astringency. The middle reveals earthy, vegetal notes with subtle spices. The finish circles back to a robust cacao, low sweetness and a balanced bitterness. Balanced and complex with a clean finish.
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 Emmanuel Takyi /©Ghana Cocoa Board
