Trinidad and Tobago / CoEx 2021 Code – 182
ORIGIN
Trinidad and Tobago
NAME OF THE PRODUCERAnnette Mills - John Trace, Heights of Aripo, Arima, Aripo, St. George East
CoEx Sample Code182/21
SAMPLE TYPECommercial No. 1220201006
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Annette Mills
- E-mail: balandra.cocoapod@gmail.com
- Address: John Trace, Heights Of Aripo, Arima, Aripo, St. George East, Trinidad and Tobago
- Phone: (+1-868) 7561196
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Mala Partap
- E-mail: mala.partap@cdcttl.co.tt
- Phone: (+1-868) 6856438 /(+1-868) 6711001
- Organization: Cocoa Development Company of Trinidad and Tobago Limited
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | Trinitario: Trinidad Selected Hybrid |
| Bean size (Bean count/100g) | 86 - Standard Beans |
| Moisture content (%) | 6.2 - Optimal Moisture |
| Average bean weight (g) | 1.16 |
| Cacao butter content in cacao mass (%) | 56.1 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 119 |
| Roasting time (minutes) | 23 |
Chocolate flavour profile description
Rich, dark brown colour. Smooth, soft mouth melt. Chocolate note blended with browned fruits (tamarind, dates), floral green herbal, earthy and mushroom, woods, mild spice notes (tobacco, pepper). Astringency is velvety. Unique, complex, balanced and harmonious.
Rich, dark brown colour. Smooth, soft mouth melt. Chocolate note blended with browned fruits (tamarind, dates), floral green herbal, earthy and mushroom, woods, mild spice notes (tobacco, pepper). Astringency is velvety. Unique, complex, balanced and harmonious.
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: Annette Mills – Charamal Estate
Video - Meet the producers
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