View source for Robert Makassar brochure

'''This is a copy of Makassar's Chocoolaterie Robert print brochure, illustrating Robert's chocolate production from bean to bar, including English translations from the original French.'''

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"Emotions, sharing and the pleasure of discovery..."

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1940: [[Chocolaterie Robert]] was founded in [[Tamatave]] by Robert from Réunion.

1948: Moving of the factory to its current site located at 472 Boulevard Ratsimandrava Ouest Ambohijanahary in Antananarivo.

1977: Full incorporation of Chocolaterie Robert by the Ramanandraibe family until today.

1999: Opening of the first [[La_Chocolati%C3%A8re#La_Chocolati.C3.A8re.2C_Santa_building.2C_Antananarivo|La Chocolatière]] in the Santa Antanimena building in [[Antananarivo]].

2006: The dark 73% chocolate "Mora mora" produced by Chocolaterie Robert in partnership with Malagasy ltd. won the Silver Cup at the World Chocolate Award by the Chocolate Academy.

2008: Opening of [[La_Chocolati%C3%A8re#La_Chocolati.C3.A8re.2C_Ivato_International_Airport.2C_Antananarivo|La Chocolatière]] boutique in the departure area at [[Ivato International Airport]].

== Cacao ==

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Height: 15m in the wild<br>
6m in plantations<br>
1000 white or pinkish flowers<br>
6 years to have fruit<br>
25 years lifetime<br>

1% of 1000 flowers produce fruits (cocoa pods)<br>
Weight: 400gr to 500gr<br>
Measuring: 15cm to 20cm<br>

Soil humidity up to 85%<br>
1,500 to 2,500ml of rain<br>
Acid soil<br>

== 3 pod categories ==

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'''Trinitario'''<br>
orange<br>
15% of the world production<br>

'''Criollo'''<br>
purplish red at maturity<br>
5% of the world production<br>

'''Forastero'''<br>
yellow at maturity<br>
80% of the world production<br>

'''Inside a pod'''<br>
grey violet, even blueish<br>
between 25 and 75 seeds<br>
measuring 2cm to 2.5cm<br>

== From cocoa to chocolate ==

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'''roasting → crushing → milling → mixing → grinding → conching → tempering → moulding → tapping and cooling'''

== The machines used by Chocolaterie Robert ==

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a tank<br>
temperature of 50°C to 70°C<br>
Obtaines cocoa mass<br> <!--???-->

photo (top-left): Roaster

rotary kiln<br>
temperature of 140°C<br>
time 35 minutes<br>

photo (bottom-right): Crusher

== About the boxes ==

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'''Our small boxes'''<br>
box with 20 chocolate sweets/candies<br>
box with 25 chocolate sweets/candies<br>

'''Our boxes made of the bark of a banana tree'''<br>
box with 26 chocolate sweets/candies<br>
box with 42 chocolate sweets/candies<br>

== Chocolate selection ==

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Folie<br>
Soft Caramel with combava and fleur de sel<br>

Ginger's<br>
Ginger Paste<br>

Pavé Café<br>
Dark Ganache with arabica coffee<br>

Vato<br>
Cashewnuts, candied orange peel, coconuts<br>

Burgraves<br>
Strip of candied orange peel<br>

Palet<br>
Ganache with dark [[Sambirano]] chocolate and Bourbon Vanilla from Madagascar<br>

Lune orange<br>
Cashew nut paste with orange liquour<br>

''... a ray of sunshine for the winter, offer chocolates from the tropics...''

''Tips for storing your Robert chocolates:''
For the pleasure of eyes and palate, Chocolaterie Robert has selected its best sweets for you. 
So that your chocolates retain all their flavor, we recommend to consume the chocolate as fresh as possible and store it in a cool, dry place.
For storing in a refrigerator, wrap the chocolate tightly with plastic foil to avoid condensation.
Before selling, it is advisable to store chocolate at room temperature before packaging. <!-- ??? -->

== Chocolate bars and napolitains ==

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Our 5g napolitains<br>
Napolitain Nature (cacao)<br>
Napolitain Vanille with Bourbon Vanilla from Madagascar<br>
Napolitain Combava with combava and sea salt<br>
Napolitain Baie Rose<br> <!-- ??? -->

Our 85g chocolate bars<br>
Dark chocolate with 73% cacao<br>
Dark chocolate with 68% cacao and cacao nibs<br>
Dark chocolate with 64% cacao<br>
Dark chocolate with 61% cacao and combava and sea salt<br>

Our chocolates are guaranteed made with pure cocoa from Madagascar, pure cocoa butter.

== Block chocolate ==

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'''Our block chocolate'''<br>
Pure cocoa mass from Madagascar which preserves after roasting all the characteristics of
raw Sambirano, world renowned dark chocolate couverture with 70% cacao from Madagascar. 

''... a ray of sunshine for the winter, offer chocolates from the tropics...''

== Special Orders ==

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'''Our articles for a wedding...'''

The 5g napolitains with personalised packaging can be offered to guests or to
the newly married, with 3 fragrance choices:
* dark chocolate 
* dark chocolate with vanilla
* dark chocolate with combava and sea salt
Individually presented or in packages of 3 to 5 napolitains.

'''Pure cacao from Madagascar'''

'''Our gift boxes and chocolate sculptures for businesses.'''

== Molding ==

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== Cacao Tour ==

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Leaving Ambanja, you will travel along the [[Sambirano River]] to 
the area where the cacao grows and where Chocolaterie Robert's supply
for the factory come from. You will share the expertise and knowledge of cacao farmers in 
a village.

Day 1: Ambanja - Morafeno<br>
Continue by canoe to [[Morafeno]] where a cacao farmer, a member of the cocoa cooperative, will be awaiting you. Lunch in the village. Discover the surroundings. Dinner and overnight stay in the village.

Day 2: Andranomandevy - Ambanja<br>
Return by road to [[Ambanja]].

== Visit the chocolate factory ==

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A visit to Chocolaterie Robert's factory, which is specialised in Malagasy
chocolate, supports the cocoa farmers as the income provided will benefit the cocoa
farmers. The tour takes approximately 1 hour.

'''Workshop presentation at Chocolaterie Robert'''<br>
You have the possibility to discover the craftsmanship of the Madagascar based Chocolaterie Robert
right in the heart of Paris at [[Makassar Tours#European Office|Makassar Tours]]:
* presentation of Chocolaterie Robert
* virtual tour of the factory
* chocolate tasting

Workshop duration: 2 hours<br>
Workshop price: 15 Euros
Maximum 10 persons

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''In Madagascar''<br> 
'''Chocolaterie Robert'''<br>
472 boulevard Ratsimandrava Ouest Ambohijanahary Antananarivo<br>
Tel. (+261) 20 22 205 65 | [http://www.chocolaterierobert.com www.chocolaterierobert.com]
''In Paris''<br>
'''Makassar Tours'''<br>
60, Rue de Caumartin 75009 Paris<br>
Tel. (+331) 53 25 15 10 | Fax: (+331) 53 25 15 15 | [http://www.makassartours.fr www.makassartours.fr]

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