Ghana / CoEx 2023 Code – 156

ORIGIN

Ghana

NAME OF THE PRODUCER

Emmanuel Takyi

CoEx Sample Code

156/23

SAMPLE TYPE

Commercial No. GH03

GLOBAL REGION

Africa & the Indian Ocean

Contacts

CONTACT DETAILS OF PRODUCER
  • Contact: Emmanuel Takyi
  • E-mail: kyeiattah@yahoo.co.uk
  • Address: Ofoasekuma, Akyemansa, Eastern , Ghana
  • Phone: (+233) 542116377
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE

BEAN CHARACTERISTICS

Dominating genetic origin (according to the producer)Forastero
Local name of varietyMix Hybrid
Bean size (Bean count/100g)87 (Standard)
Moisture content (%)6.2 (Optimal)
Average bean weight (g)1.15
Cacao butter content in cacao mass (%)53.6
Cacao mass fineness (µm)14
Roasting temp (°C)119
Roasting time (minutes)23
Chocolate flavour profile description

This chocolate offers first a burst of cacao, subtle raisin and prominent wood undertones, leading to moderate bitterness and astringency. The middle reveals earthy, vegetal notes with subtle spices. The finish circles back to a robust cacao, low sweetness and a balanced bitterness. Balanced and complex with a clean finish.

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 Emmanuel Takyi /©Ghana Cocoa Board

Video - Meet the producers

https://www.youtube.com/watch?v=iDfXUDRAakg&list=PLqFeFaE7j89-RItfzcDOcbbuJSyDyV5Cg&index=8
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