Taiwan / CoEx 2023 Code – 535
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- Taiwan CoEx 2023 Code – 535
ORIGIN
Taiwan
NAME OF THE PRODUCERHsi Hsien Lai
CoEx Sample Code535/23
SAMPLE TYPECommercial No. T010
GLOBAL REGIONAsia & the Pacific
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Hsi Hsien Lai
- E-mail: wugawan.cc@gmail.com
- Address: Niu Jiao Wan Area, Wanluan Township, Pingtung County, Taiwan
- Phone: (+886) 963410020
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Yueh Jung Tseng
- E-mail: amandat1234@gmail.com /ticcacocoa@gmail.com
- Phone: (+886) 975870765 /(+886) 938802019
- Organization: Taiwan Cocoa & Chocalate Industry Association
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | Trinitario |
| Bean size (Bean count/100g) | 81 (Standard) |
| Moisture content (%) | 7.2 (Medium) |
| Average bean weight (g) | 1.23 |
| Cacao butter content in cacao mass (%) | 57 |
| Cacao mass fineness (µm) | 14 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 27 |
Chocolate flavour profile description
This chocolate begins with a burst of acidity featuring tropical fresh fruit notes (maracuja), on otherwise balanced core. The development unfolds with dried apricots, accompanied by a complex mix of floral, vegetal, nutty, spicy, and woody undertones. Its smooth texture reveals hints of caramel and panela. A unique chocolate experience.
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 |
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