Difference between revisions of "Robert Makassar brochure"
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between 25 and 75 seeds<br> | between 25 and 75 seeds<br> | ||
measuring 2cm to 2.5cm<br> | measuring 2cm to 2.5cm<br> | ||
| + | |||
| + | == From cocoa to chocolate == | ||
[[File:Robert Makassar 005.jpg|600px]] | [[File:Robert Makassar 005.jpg|600px]] | ||
| + | |||
| + | roasting<br> | ||
| + | crushing<br> | ||
| + | milling<br> | ||
| + | mixing<br> | ||
| + | grinding<br> | ||
| + | conching<br> | ||
| + | tempering<br> | ||
| + | molding<br> | ||
| + | tapping and cooling | ||
| + | |||
| + | == The machines used by Chocolaterie Robert == | ||
[[File:Robert Makassar 006.jpg|600px]] | [[File:Robert Makassar 006.jpg|600px]] | ||
| + | |||
| + | a tank<br> | ||
| + | temperature of 50°C to 70°C<br> | ||
| + | Obtaines cocoa mass<br> <!--???--> | ||
| + | |||
| + | top-left photo: Roaster | ||
| + | |||
| + | rotary kiln<br> | ||
| + | temperature of 140°C<br> | ||
| + | time 35 minutes<br> | ||
| + | |||
| + | bottom-right photo: Crusher | ||
| + | |||
| + | == About the boxes == | ||
[[File:Robert Makassar 007.jpg|600px]] | [[File:Robert Makassar 007.jpg|600px]] | ||
| + | |||
| + | '''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 == | ||
[[File:Robert Makassar 008.jpg|600px]] | [[File:Robert Makassar 008.jpg|600px]] | ||
| + | |||
| + | 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, with Bourbon Vanilla from Madagascar<br> | ||
| + | |||
| + | Lune orange<br> | ||
| + | Cashewnuts 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 == | ||
[[File:Robert Makassar 009.jpg|600px]] | [[File:Robert Makassar 009.jpg|600px]] | ||
| + | |||
| + | Our 5gr 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 == | ||
[[File:Robert Makassar 010.jpg|600px]] | [[File:Robert Makassar 010.jpg|600px]] | ||
| + | |||
| + | '''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 == | ||
[[File:Robert Makassar 011.jpg|600px]] | [[File:Robert Makassar 011.jpg|600px]] | ||
| + | |||
| + | '''Our articles for a wedding...''' | ||
| + | |||
| + | The 5g napolitains with personalised packaging can be offered to guests or to | ||
| + | the 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 == | ||
[[File:Robert Makassar 012.jpg|600px]] | [[File:Robert Makassar 012.jpg|600px]] | ||
| + | |||
| + | == Cacao Tour == | ||
[[File:Robert Makassar 013.jpg|600px]] | [[File:Robert Makassar 013.jpg|600px]] | ||
| + | |||
| + | Leaving Ambanja, you will navigate along the Sambirano River which takes you to | ||
| + | the region where cacao grows and where Chocolaterie Robert gets its supply | ||
| + | for the factory. You will share the expertise and knowledge of cacao farmers in | ||
| + | a village. | ||
| + | |||
| + | Day 1: Ambanja - Morafeno | ||
| + | Take a canoe to Morafeno where a cooperative farmer awaits you. Lunch in the | ||
| + | village. Discover the surroundings. Dinner and overnight stay in the village. | ||
| + | |||
| + | Day 2: Andranomandevy - Ambanja | ||
| + | Take the road back to Ambanja. | ||
| + | |||
| + | == Visit the chocolate factory == | ||
[[File:Robert Makassar 014.jpg|600px]] | [[File:Robert Makassar 014.jpg|600px]] | ||
| + | |||
| + | Visiting the factory of Chocolaterie Robert, which is specialised in Malagasy | ||
| + | chocolate, supports the cocoa farmers as the money will be refunded to the cocoa | ||
| + | farmers. The tour takes approximately 1 hour. | ||
| + | |||
| + | '''Workshop presentation at Chocolaterie Robert'''<br> | ||
| + | You have the possibility to discover the craftmenship of Chocolaterie Robert | ||
| + | based in Madagascar right in the heart of Paris in Makassar Local Tours: | ||
| + | * presentaion of Chocolaterie Robert | ||
| + | * virtual tour of the factory | ||
| + | * tasting of the chocolates | ||
| + | Workshop duration: 2 hours<br> | ||
| + | Workshop price: 15 Euros | ||
| + | Maximum 10 persons | ||
[[File:Robert Makassar 015.jpg|600px]] | [[File:Robert Makassar 015.jpg|600px]] | ||
| + | |||
| + | <table width="600"><tr><td align="center"> | ||
| + | |||
| + | ''In Madagascar''<br> | ||
| + | '''Chocolaterie Robert'''<br> | ||
| + | 472 boulevard Ratsimandrava Ouest Ambohijanahary Antananarivo<br> | ||
| + | Tel. (+261) 20 22 205 65 | 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 | www.makassartours.fr | ||
| + | |||
| + | </td></tr></table> | ||
[[fr:Robert_Makassar_brochure]] | [[fr:Robert_Makassar_brochure]] | ||
Revision as of 15:56, 6 December 2012
"Emotions, sharing and the pleasure of discovery..."
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 Chocolatiere 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 Chocolatiere boutique in the departure area at Ivato International Airport.
Contents
Cacao
Height: 15m in the wild
6m in plantations
1000 white or pinkish flowers
6 years to have fruit
25 years lifetime
1% of 1000 flowers produce fruits (cocoa pods)
Weight: 400gr to 500gr
Measuring: 15cm to 20cm
Soil humidity up to 85%
1,500 to 2,500ml of rain
Acid soil
3 pod categories
Trinitario
orange
15% of the world production
Criollo
purplish red at maturity
5% of the world production
Forastero
yellow at maturity
80% of the world production
Inside a pod
grey violet, even blueish
between 25 and 75 seeds
measuring 2cm to 2.5cm
From cocoa to chocolate
roasting
crushing
milling
mixing
grinding
conching
tempering
molding
tapping and cooling
The machines used by Chocolaterie Robert
a tank
temperature of 50°C to 70°C
Obtaines cocoa mass
top-left photo: Roaster
rotary kiln
temperature of 140°C
time 35 minutes
bottom-right photo: Crusher
About the boxes
Our small boxes
box with 20 chocolate sweets/candies
box with 25 chocolate sweets/candies
Our boxes made of the bark of a banana tree
box with 26 chocolate sweets/candies
box with 42 chocolate sweets/candies
Chocolate selection
Folie
Soft Caramel with combava and fleur de sel
Ginger's
Ginger Paste
Pavé Café
Dark Ganache with arabica coffee
Vato
Cashewnuts, candied orange peel, coconuts
Burgraves
Strip of candied orange peel
Palet
Ganache with dark Sambirano chocolate, with Bourbon Vanilla from Madagascar
Lune orange
Cashewnuts paste with orange liquour
"... 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
Our 5gr napolitains
Napolitain Nature (cacao)
Napolitain Vanille with Bourbon Vanilla from Madagascar
Napolitain Combava with combava and sea salt
Napolitain Baie Rose
Our 85g chocolate bars
Dark chocolate with 73% cacao
Dark chocolate with 68% cacao and cacao nibs
Dark chocolate with 64% cacao
Dark chocolate with 61% cacao and combava and sea salt
Our chocolates are guaranteed made with pure cocoa from Madagascar, pure cocoa butter.
Block chocolate
Our block chocolate
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
Our articles for a wedding...
The 5g napolitains with personalised packaging can be offered to guests or to the 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
Cacao Tour
Leaving Ambanja, you will navigate along the Sambirano River which takes you to the region where cacao grows and where Chocolaterie Robert gets its supply for the factory. You will share the expertise and knowledge of cacao farmers in a village.
Day 1: Ambanja - Morafeno Take a canoe to Morafeno where a cooperative farmer awaits you. Lunch in the village. Discover the surroundings. Dinner and overnight stay in the village.
Day 2: Andranomandevy - Ambanja Take the road back to Ambanja.
Visit the chocolate factory
Visiting the factory of Chocolaterie Robert, which is specialised in Malagasy chocolate, supports the cocoa farmers as the money will be refunded to the cocoa farmers. The tour takes approximately 1 hour.
Workshop presentation at Chocolaterie Robert
You have the possibility to discover the craftmenship of Chocolaterie Robert
based in Madagascar right in the heart of Paris in Makassar Local Tours:
- presentaion of Chocolaterie Robert
- virtual tour of the factory
- tasting of the chocolates
Workshop duration: 2 hours
Workshop price: 15 Euros
Maximum 10 persons
|
In Madagascar In Paris |
