Philippines / CoEx 2021 Code – 371
ORIGIN
Philippines
NAME OF THE PRODUCERArthur Lagoc - Talandang,Tugbok District, Davao City, Talandang, Davao Region
CoEx Sample Code371/21
SAMPLE TYPECommercial No. P013
GLOBAL REGIONAsia, Pacific & Australia
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Guadalupe C. Ocial
- E-mail: bmc021992@gmail.com
- Address: Talandang,Tugbok District, Davao City, Davao Region, Philippines
- Phone: (+63) 822275521 /(+63) 9159514127
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Armi Garcia
- E-mail: armilopezgarcia@yahoo.com
- Phone: (+63) 9189359196 /(+63) 9322911961
- Organization: Philippine Cacao Council
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | BR25 |
| Bean size (Bean count/100g) | 88 - Standard Beans |
| Moisture content (%) | 8.5 - High Moisture |
| Average bean weight (g) | 1.14 |
| Cacao butter content in cacao mass (%) | 52.8 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 119 |
| Roasting time (minutes) | 30 |
Chocolate flavour profile description
Lighter coloured, medium brown. Cooked fruit aroma, chocolate note, nuts, and sweet caramel that emerge smoothly and harmoniously in the flavour profile. Mild fresh fruit acidity and a complex of fresh fruit notes. Browned fruit is a cooked note. Finish is chocolate – caramel. Unique, complex.
Lighter coloured, medium brown. Cooked fruit aroma, chocolate note, nuts, and sweet caramel that emerge smoothly and harmoniously in the flavour profile. Mild fresh fruit acidity and a complex of fresh fruit notes. Browned fruit is a cooked note. Finish is chocolate – caramel. Unique, 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: Joycedel C. Macias – Biao Agrarian Reform Beneficiaries Cooperative
Video - Meet the producers
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