Trinidad and Tobago / CoEx 2023 Code – 564
Trinidad and Tobago
NAME OF THE PRODUCERShankar Teelucksingh
CoEx Sample Code564/23
SAMPLE TYPECommercial No. 34926354287
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Shankar Teelucksingh
- E-mail: shankar.teelucksingh@gmail.com
- Address: 300A Granville Village, Granville. Mile Mark 1 Granville Road., Granville- Cedros cluster, St. Patrick West, Trinidad, Trinidad and Tobago
- Phone: (+1-868) 7801906
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Mala Partap
- E-mail: info@cdcttl.co.tt /mala.partap@cdcttl.co.tt
- Phone: (+1-868) 6711001 /(+1-868) 4847804
- Organization: Cocoa Development Company of Trinidad and Tobago Limited.
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | Trinitario |
| Bean size (Bean count/100g) | 83 (Standard) |
| Moisture content (%) | 6.9 (Medium) |
| Average bean weight (g) | 1.2 |
| Cacao butter content in cacao mass (%) | 52.6 |
| Cacao mass fineness (µm) | 14 |
| Roasting temp (°C) | 119 |
| Roasting time (minutes) | 25 |
This complex chocolate opens with a robust cacao note, and a mild and creamy caramel touch. A subtle acidity develops and persists to the finish, accompanied by light browned fruits and clear mild spices (cinnamon, pepper, clove). Nutty and vegetal undertones, a lingering woody note support light astringency in the aftertaste.
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 Shankar Teelucksingh /©Cocoa Development Company of Trinidad and Tobago Ltd.
Video - Meet the producers
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