Malaysia / CoEx 2021 Code – 515
ORIGIN
Malaysia
NAME OF THE PRODUCERPoimon Dangkat - Kampung Goshen P/S 195, , Kota Marudu, Sabah
CoEx Sample Code515/21
SAMPLE TYPECommercial No. COEX21-013
GLOBAL REGIONAsia, Pacific & Australia
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Abdul Manan Bin Miasin
- E-mail: manan@koko.gov.my
- Address: Kampung Goshen P/S 195, Kota Marudu, Kota Marudu, Sabah, Malaysia
- Phone: (+60) 135478036
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Aizat Japar
- E-mail: aizat@koko.gov.my
- Phone: (+60) 82465912 /(+60) 88234156
- Organization: Malaysian Cocoa Board
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | Malaysia Commercial Clones |
| Bean size (Bean count/100g) | 84 - Standard Beans |
| Moisture content (%) | 8 - Optimal Moisture |
| Average bean weight (g) | 1.19 |
| Cacao butter content in cacao mass (%) | 51.6 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 29 |
Chocolate flavour profile description
Reddish-brown colour. Moderate chocolate note blends with browned fruit (dates, dark raisins)—uniform throughout. Mild fresh fruit acidity supports mild citrus, dark, yellow and tropical fruit notes. Mild spice notes and trace nut / nut skins appear later. Balanced bitterness and astringency. Complex, balanced, bright.
Reddish-brown colour. Moderate chocolate note blends with browned fruit (dates, dark raisins)—uniform throughout. Mild fresh fruit acidity supports mild citrus, dark, yellow and tropical fruit notes. Mild spice notes and trace nut / nut skins appear later. Balanced bitterness and astringency. Complex, balanced, bright.
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: Leonardo Regino – Malaysian Cocoa Boar
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Video - Meet the producers
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