Malaysia / CoEx 2023 Code – 227
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- Malaysia CoEx 2023 Code – 227
ORIGIN
Malaysia
NAME OF THE PRODUCERMispari Ramli
CoEx Sample Code227/23
SAMPLE TYPECommercial No. COEX-2023-002
GLOBAL REGIONAsia & the Pacific
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Faizal Mohd Nor
- E-mail: mfaizal@koko.gov.my
- Address: No.6, kg. Sungai Limau, Sungai Besar, Sabak bernam, Selangor, Malaysia
- Phone: (+60) 192511179
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Badrul Hisyam Zainudin
- E-mail: badrul@koko.gov.my
- Phone: (+60) 166881362
- Organization: Malaysian Cocoa Board
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | - |
| Bean size (Bean count/100g) | 117 (Small) |
| Moisture content (%) | 7.8 (Optimal) |
| Average bean weight (g) | 0.85 |
| Cacao butter content in cacao mass (%) | 49.7 |
| Cacao mass fineness (µm) | 14 |
| Roasting temp (°C) | 116 |
| Roasting time (minutes) | 24 |
Chocolate flavour profile description
At first a mild, creamy cacao base balanced with moderate astringency and bitterness. A low acidity introduces hints of fresh and browned fruits. Acidity diminishes, velvety astringency returns, with hints of nuts, wood, spices, and low caramel. The finish is clear, with lingering astringency, wood, and a smooth cacao undertone.
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 Malaysia Cocoa Board /©Faizal Mohd Nor
Video - Meet the producers
https://www.youtube.com/watch?v=XGO1vdTWlHY&list=PLqFeFaE7j8992xOzblZLYrd8ZD1pRaFdh&index=4&pp=gAQBiAQB