Australia / CoEx 2021 Code – 843
ORIGIN
Australia
NAME OF THE PRODUCERDarryl Kirk - 78 Mountainview Drive, Shannonvale, Mossman, Far North Queensland
CoEx Sample Code843/21
SAMPLE TYPECommercial No. ACF2021
GLOBAL REGIONAsia, Pacific & Australia
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Darryl Kirk
- E-mail: theaustralianchocolatefarm@gmail.com
- Address: 78 Mountainview Drive, Shannonvale, Mossman, Far North Queensland, Australia
- Phone: (+61) 423182399 /(+61) 740981316
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Darryl Kirk
- E-mail: theaustralianchocolatefarm@gmail.com
- Phone: (+61) 740981316 /(+61) 423182399 /(+61) 429826966
- Organization: The Australian Chocolate Farm
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | PNG SG2 Hybrids |
| Bean size (Bean count/100g) | 77 - Standard Beans |
| Moisture content (%) | 6.5 - Medium Moisture |
| Average bean weight (g) | 1.3 |
| Cacao butter content in cacao mass (%) | 52.5 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 25 |
Chocolate flavour profile description
Medium brown colour. Soft, creamy mouth melt. Moderate chocolate notes emerge along with mild fruit acidity and fresh fruit notes balanced with bitterness and astringency, spice (licorice, pepper), browned fruit (raisin), herbal, dark wood. Blended aftertaste.
Medium brown colour. Soft, creamy mouth melt. Moderate chocolate notes emerge along with mild fruit acidity and fresh fruit notes balanced with bitterness and astringency, spice (licorice, pepper), browned fruit (raisin), herbal, dark wood. Blended aftertaste.
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: Darryl Kirk – The Australian Chocolate Farm
Video - Meet the producers
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