Brazil / CoEx 2021 Code – 958
ORIGIN
Brazil
NAME OF THE PRODUCERJoão Dias Tavares Bisneto - BR 101, Uruçuca, Bahia, Northeast
CoEx Sample Code958/21
SAMPLE TYPECommercial No. 1785
GLOBAL REGIONSouth America
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: João Tavares
- E-mail: cgourmet@globo.com
- Address: Br 101, After Santo Antonio Gas, First Right, Uruçuca, Bahia, Northeast, Brazil
- Phone: (+55) 73999812121
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Neyde Alice Bello Marques Pereira
- E-mail: nalice.bello@gmail.com
- Phone: (+55) 73991327174
- Organization: CEPLAC
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Forastero |
| Local name of variety | Catongo CAT-01 |
| Bean size (Bean count/100g) | 97 - Standard Beans |
| Moisture content (%) | 6.4 - Optimal Moisture |
| Average bean weight (g) | 1.03 |
| Cacao butter content in cacao mass (%) | 55 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 116 |
| Roasting time (minutes) | 22 |
Chocolate flavour profile description
Very light colour—like a dark milk chocolate. Creamy, smooth fast melt. Low chocolate note, mild bitterness and astringency, mild fruit acid with clear and bright sweet caramel / panela character. Mid taste is nuts and nut skins with a hint of floral flowers. Long, unique finish. Balanced, mild but complex.
Very light colour—like a dark milk chocolate. Creamy, smooth fast melt. Low chocolate note, mild bitterness and astringency, mild fruit acid with clear and bright sweet caramel / panela character. Mid taste is nuts and nut skins with a hint of floral flowers. Long, unique finish. Balanced, mild but 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: João Dias Tavares Bisneto
Video - Meet the producers
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