Thailand / CoEx 2023 Code – 805
ORIGIN
Thailand
NAME OF THE PRODUCERBeantobar Chocolate Chanthaburi Co., Ltd.
CoEx Sample Code805/23
SAMPLE TYPECommercial No. Chanthaburi
GLOBAL REGIONAsia & the Pacific
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Jeeranuch Thammaintong
- E-mail: jenaja@hotmail.com /jenajaja@gmail.com /beantobarchan@gmail.com
- Address: Klongnarai, Chanthaburi, Thailand
- Phone: (+66) 805626240 /(+66) 934348257
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Jeeranuch Thammaintong
- E-mail: beantobarchan@gmail.com
- Phone: (+66) 805626240 /(+66) 934348257
- Organization: Beantobar Chanthaburi Co.,Ltd.
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | Chumphon |
| Bean size (Bean count/100g) | 87 (Standard) |
| Moisture content (%) | 6.4 (Optimal) |
| Average bean weight (g) | 1.15 |
| Cacao butter content in cacao mass (%) | 59.1 |
| Cacao mass fineness (µm) | 13 |
| Roasting temp (°C) | 119 |
| Roasting time (minutes) | 23 |
Chocolate flavour profile description
This unique and complex chocolate has very balanced low to moderate core attributes, the light acidity appearing rapidly, revealing some fresh grapefruit and pear notes. Browned fruits appear later, while the finish is rather mild with a good cacao base and undertones of dark wood, herbs and spices.
Chocolate Recipe
| % Cacao nibs | 63 |
| % Deodorised Cacao Butter | 7 |
| % Sugar | 30 |
| % Total Cacao | 70 |
| Ratio Cacao Mass (nibs) / sugar | 2.10 |
| Chocolate fineness (µm, +/- 1) | 16 |
Photo Gallery
Credit: 2023 Beantobar Chocolate Chanthaburi CO., Ltd /©Sadhu Kriengudom
 - dimensioni grandi.jpeg)
 - dimensioni grandi.jpeg)
 - dimensioni grandi.jpeg)
 - dimensioni grandi.jpeg)
 - dimensioni grandi.jpeg)
Video - Meet the producers
https://www.youtube.com/watch?v=Q7DBwkD8bfU&list=PLqFeFaE7j8992xOzblZLYrd8ZD1pRaFdh&index=2
Latest News
First Cacao of Excellence Core Training in Sensory Evaluation to be Held at the CoEx R&D Lab
The first Cacao of Excellence (CoEx) Core Training in Sensory Evaluation will take place in October 2026 at… [+ more]
Indonesian Researchers Strengthen Capacity Around Cacao Flavour Evaluation and Quality Assessment
As cacao-producing countries increasingly seek to strengthen their own capacity around flavour evaluation, processing innovation and quality… [+ more]