Trinidad and Tobago / CoEx 2023 Code – 505
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- Trinidad and Tobago CoEx 2023 Code – 505
ORIGIN
Trinidad and Tobago
NAME OF THE PRODUCERDoolarie Ramdath
CoEx Sample Code505/23
SAMPLE TYPECommercial No. 36334126835
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Doolarie Ramdath
- E-mail: doolarieramdath@gmail.com
- Address: 351 Rio Claro Mayaro rd, Ecclesville, Rio-Claro, Trinidad and Tobago
- Phone: (+1-868) 2767981
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Mala Partap+D51
- E-mail: info@cdcttl.co.tt /mala.partap@cdcttl.co.tt
- Phone: (+1-868) 6711001 /(+1-868) 4847804
- Organization: CDCTTL
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | - |
| Bean size (Bean count/100g) | 70 (Standard) |
| Moisture content (%) | 6.2 (Optimal) |
| Average bean weight (g) | 1.43 |
| Cacao butter content in cacao mass (%) | 54.8 |
| Cacao mass fineness (µm) | 13 |
| Roasting temp (°C) | 116 |
| Roasting time (minutes) | 25 |
Chocolate flavour profile description
This smooth chocolate opens with moderate acidity over a solid cacao base, hints of fresh grapefruit, tropical, and yellow fruits. It transitions to deeper raisins and dried apricots, mild wood, and vegetal notes. Subtle hints of tobacco emerge, and astringency builds up in the finish supporting the lingering cacao aftertaste.
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 Doolarie Ramdath /©Cocoa Development Company of Trinidad and Tobago Ltd.
Video - Meet the producers
https://www.youtube.com/watch?v=u3GZncreR8E&list=PLqFeFaE7j8990bTF86Xp72zDdCT4i53ie&index=3&pp=gAQBiAQB