Ghana / CoEx 2021 Code – 464
Ghana
NAME OF THE PRODUCEROffinso Fine Flavour Cooperative - Offinso, Offinso South Municipal, Ashanti
CoEx Sample Code464/21
SAMPLE TYPECommercial No. GH09
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Samuel Akosah
- E-mail: walkersamuel171@gmail.com
- Address: Offinso South Municipal, Ashanti, Ghana
- Phone: (+233) 244367658
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Stephen Opoku
- E-mail: syopoku@yahoo.co.uk
- Phone: (+233) 244632762 /(+233) 277609900
- Organization: CRIG - Cocoa Research Institute of Ghana
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Criollo, Trinitario |
| Local name of variety | Fine Flavour |
| Bean size (Bean count/100g) | 77 - Standard Beans |
| Moisture content (%) | 6.3 - Optimal Moisture |
| Average bean weight (g) | 1.3 |
| Cacao butter content in cacao mass (%) | 52 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 112 |
| Roasting time (minutes) | 24 |
Slightly lighter in colour, trace yellow hues, smooth, easy melt in the mouth. Chocolate note emerges quickly with mild fruit acidity and a complex range of fresh fruits, browned fruits, green-grassy, wood, spice and nut skins notes. Bitterness is balanced with a slightly high astringency. 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: Public Affairs Department – Ghana Cocoa Board
Video - Meet the producers
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