Togo / CoEx 2021 Code – 328
ORIGIN
Togo
NAME OF THE PRODUCERYawo Semanu Dzitri - Gadzawukpe, Agou, Gadza, Plateaux Ouest
CoEx Sample Code328/21
SAMPLE TYPECommercial No. N° 0001-2021-UTCC-TG
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Dzitr Sohéfia
- E-mail: dzitriimmacule@gmail.com
- Address: Gadzawukpe, Agou, Gadza, Plateaux Ouest, Togo
- Phone: (+228) 91693842
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Madjoulba Batocfetou
- E-mail: robbato2000@yahoo.fr
- Phone: (+228) 90030587 /(+228) 90033035
- Organization: Unité Technique Café Cacao
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Forastero |
| Local name of variety | Agric (Hybride) |
| Bean size (Bean count/100g) | 78 - Standard Beans |
| Moisture content (%) | 6.4 - Optimal Moisture |
| Average bean weight (g) | 1.28 |
| Cacao butter content in cacao mass (%) | 52.9 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 25 |
Chocolate flavour profile description
Dark reddish-brown colour. Chocolate note emerges steadily with a mild fruit acidity and a unique presence of fresh and browned fruits then dark wood, spice, and nut meat notes. Bitterness and astringency disappear in this complex yet simple flavour profile finishing with a mélange of all notes in the aftertaste.
Dark reddish-brown colour. Chocolate note emerges steadily with a mild fruit acidity and a unique presence of fresh and browned fruits then dark wood, spice, and nut meat notes. Bitterness and astringency disappear in this complex yet simple flavour profile finishing with a mélange of all notes in the 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: AKAKPO Kodjovi – Unité Technique Café Cacao
Video - Meet the producers
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