Ecuador / CoEx 2023 Code – 639

ORIGIN

Ecuador

NAME OF THE PRODUCER

Pieandino Chocolates - Alfredo Cuadro Guerrero

CoEx Sample Code

639/23

SAMPLE TYPE

Commercial No. CN2843

GLOBAL REGION

South America

Contacts

CONTACT DETAILS OF PRODUCER
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE

BEAN CHARACTERISTICS

Dominating genetic origin (according to the producer)Nacional
Local name of varietyNacional
Bean size (Bean count/100g)67 (Standard)
Moisture content (%)7.2 (Medium)
Average bean weight (g)1.49
Cacao butter content in cacao mass (%)52.6
Cacao mass fineness (µm)12
Roasting temp (°C)116
Roasting time (minutes)28
Chocolate flavour profile description

This complex chocolate boasts a rich creamy dark chocolate note all along, with a good balance between moderate fresh fruits (berries, citrus) and browned fruits, all equally moderate core attributes. Wood and hints of vegetal appear later, finishing with low nut flesh and a long chocolate aftertaste.

Chocolate Recipe

% Cacao nibs63
% Deodorised Cacao Butter7
% Sugar30
% Total Cacao70
Ratio Cacao Mass (nibs) / sugar 2.10
Chocolate fineness (µm, +/- 1)16

Photo Gallery

Credit: 2023 Pieandino Chocolates /©Alfredo Cuardo Guerrero

Video - Meet the producers

https://www.youtube.com/watch?v=obDlZqcW9qQ&list=PLqFeFaE7j899VlF8DigvGRNqp5lwqYLA8&index=11&pp=gAQBiAQB
BACK TO THE LIST
  • SHARE