Ghana / CoEx 2023 Code – 969

ORIGIN

Ghana

NAME OF THE PRODUCER

Cocoa Research Institute of Ghana

CoEx Sample Code

969/23

SAMPLE TYPE

Experimental No. GH06

GLOBAL REGION

Africa & the Indian Ocean

Contacts

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

BEAN CHARACTERISTICS

Dominating genetic origin (according to the producer)Criollo and Trinitario
Local name of varietyFine flavour cocoa
Bean size (Bean count/100g)79 (Standard)
Moisture content (%)6.4 (Optimal)
Average bean weight (g)1.27
Cacao butter content in cacao mass (%)53.5
Cacao mass fineness (µm)14
Roasting temp (°C)116
Roasting time (minutes)24
Chocolate flavour profile description

This complex chocolate leans slightly off-balance by its notable medium to high bitterness and astringency, complemented by a long-lasting moderate acidity. It develops herbal notes, followed by a blend of fresh and browned fruits, and distinct woodiness. The long finish is dominated by astringency and acidity.

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 Cocoa Research Institute of Ghana /©Ghana Cocoa Board

Video - Meet the producers

https://www.youtube.com/watch?v=2kKbuvztBrc&list=PLqFeFaE7j89-RItfzcDOcbbuJSyDyV5Cg&index=10
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