Madagascar / CoEx 2021 Code – 873
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- Madagascar CoEx 2021 Code – 873
ORIGIN
Madagascar
NAME OF THE PRODUCERCoopérative TMAR du groupe UCLS - Ambodimanga Ramena, Ambodimanga, Ambanja, Diana
CoEx Sample Code873/21
SAMPLE TYPECommercial No. CNCMDG02
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Bernard Rakotondrabary
- E-mail: secretaire.executif@conseilnationalcacao.mg
- Address: Ambodimanga Ramena, Ambodimanga, Ambanja, Diana, Madagascar
- Phone: (+261) 343347776
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Bernard Rakotondrabary
- E-mail: secretaire.executif@conseilnationalcacao.mg
- Phone: (+261) 326212425 /(+261) 341412425
- Organization: Conseil National du Cacao Madagascar
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Forastero |
| Local name of variety | Forastero, Criollo , Trinitario |
| Bean size (Bean count/100g) | 74 - Standard Beans |
| Moisture content (%) | 6.7 - Medium Moisture |
| Average bean weight (g) | 1.35 |
| Cacao butter content in cacao mass (%) | 53.3 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 116 |
| Roasting time (minutes) | 26 |
Chocolate flavour profile description
Light brown colour with an aroma of chocolate, dried fruits and nuts. Creamy mouthfeel. Smooth, blended chocolate note with fresh fruit acidity (underripe berries, citrus, banana and pineapple). Dried and browned fruits with nuts and caramel / panela lasting into the finish. Smooth, harmonious and balanced yet complex.
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: Vahiny Svinira – Coopérative TMAR du groupe UCLS
