Ghana / CoEx 2023 Code – 969
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- Ghana CoEx 2023 Code – 969
ORIGIN
Ghana
NAME OF THE PRODUCERCocoa Research Institute of Ghana
CoEx Sample Code969/23
SAMPLE TYPEExperimental No. GH06
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Stephen Opoku
- E-mail: syopoku@yahoo.co.uk /syopoku@gmail.com
- Address: Box 8, New Tafo, Abuakwa North, Eastern, Ghana
- Phone: (+233) 244632762
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Stephen Opoku
- E-mail: cocoaresearch@gmail.com /info@crig.org.gh
- Phone: (+233) 277609900 /(+233) 544331092
- Organization: Cocoa Research Institute of Ghana
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Criollo and Trinitario |
| Local name of variety | Fine flavour cocoa |
| Bean size (Bean count/100g) | 79 (Standard) |
| Moisture content (%) | 6.4 (Optimal) |
| Average bean weight (g) | 1.27 |
| Cacao butter content in cacao mass (%) | 53.5 |
| Cacao mass fineness (µm) | 14 |
| Roasting temp (°C) | 116 |
| Roasting time (minutes) | 24 |
Chocolate flavour profile description
This complex chocolate leans slightly off-balance by its notable medium to high bitterness and astringency, complemented by a long-lasting moderate acidity. It develops herbal notes, followed by a blend of fresh and browned fruits, and distinct woodiness. The long finish is dominated by astringency and acidity.
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 Cocoa Research Institute of Ghana /©Ghana Cocoa Board
Video - Meet the producers
https://www.youtube.com/watch?v=2kKbuvztBrc&list=PLqFeFaE7j89-RItfzcDOcbbuJSyDyV5Cg&index=10