Hawaii / CoEx 2021 Code – 618
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- Hawaii CoEx 2021 Code – 618
ORIGIN
Hawaii
NAME OF THE PRODUCERMaui Ku'ia Estate Chocolate - Lahainaluna Rd. , Lahaina, Ahupuaa Kuia, West Maui
CoEx Sample Code618/21
SAMPLE TYPECommercial No. MKE-1819
GLOBAL REGIONAsia, Pacific & Australia
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Gunars Valkirs
- E-mail: gunars@mauichocolate.com
- Address: Lahainaluna Rd. , Lahaina, Ahupuaa Kuia, West Maui, Hawaii
- Phone: (+1-808) 6331375
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Gunars Valkirs
- E-mail: gunars@mauichocolate.com
- Phone: (+1-808) 6331375
- Organization: Maui Kuia Estate Chocolate, Inc.
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Mix of all varieties in above list. |
| Local name of variety | |
| Bean size (Bean count/100g) | 111 - Small Beans |
| Moisture content (%) | 6.2 - Optimal Moisture |
| Average bean weight (g) | 0.9 |
| Cacao butter content in cacao mass (%) | 54.8 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 120 |
| Roasting time (minutes) | 19 |
Chocolate flavour profile description
Dark, reddish-brown colour. Mild fruit acidity and low/balanced bitterness and astringency smoothly support the chocolate note. Clear raisin notes blend with wood and mild spice notes along with dried herbs and trace floral flowers. Complex, balanced, unique with a long finish of the blended characteristics.
Chocolate Recipe
| % Cacao nibs | 61 |
| % Deodorised Cacao Butter | 5 |
| % Sugar | 33.65 |
| % Soya lecithin | 0.35 |
| % Total Cacao | 66 |
| Ratio Cacao Mass (nibs) / sugar | 1.81 |
| Chocolate fineness (µm, +/- 1) | 14 - 18 |
Photo Gallery
Credit: Daniel O’Doherty – Maui Kuia Estate Cacao, Inc.
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