Difference between revisions of "Robert Makassar brochure"
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| − | [[File:Robert Makassar 001.jpg|600px]] | + | '''This is a copy of Makassar's Chocolaterie Robert print brochure, illustrating Robert's chocolate production from bean to bar, with English translations from the original French version.''' |
| + | |||
| + | [[File:Robert Makassar 001.jpg|border|600px]] | ||
| + | |||
| + | ''“Emotions, sharing and the pleasure of discovery”'' | ||
[[File:Robert Makassar 002.jpg|600px]] | [[File:Robert Makassar 002.jpg|600px]] | ||
| + | |||
| + | '''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 == | ||
[[File:Robert Makassar 003.jpg|600px]] | [[File:Robert Makassar 003.jpg|600px]] | ||
| + | |||
| + | 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> | ||
| + | Acidic soil<br> | ||
| + | |||
| + | == 3 pod categories == | ||
[[File:Robert Makassar 004.jpg|600px]] | [[File:Robert Makassar 004.jpg|600px]] | ||
| + | |||
| + | '''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 cacao to chocolate == | ||
[[File:Robert Makassar 005.jpg|600px]] | [[File:Robert Makassar 005.jpg|600px]] | ||
| + | |||
| + | '''Roasting → Crushing → Milling → Mixing → Grinding → Conching → Tempering → Moulding → 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> | ||
| + | Produces 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 == | ||
[[File:Robert Makassar 007.jpg|600px]] | [[File:Robert Makassar 007.jpg|600px]] | ||
| + | |||
| + | '''Our small boxes'''<br> | ||
| + | box with 20 chocolate sweets<br> | ||
| + | box with 25 chocolate sweets<br> | ||
| + | |||
| + | '''Our boxes made of the bark of a banana tree'''<br> | ||
| + | box with 26 chocolate sweets<br> | ||
| + | box with 42 chocolate sweets<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> | ||
| + | Cashew nuts, candied orange peel, coconuts<br> | ||
| + | |||
| + | '''Burgraves'''<br> | ||
| + | Strip of candied orange peel<br> | ||
| + | |||
| + | '''Palet'''<br> | ||
| + | Ganache with dark [[Sambirano]] chocolate and [[Madagascar Vanilla|Bourbon Vanilla from Madagascar]]<br> | ||
| + | |||
| + | '''Lune orange'''<br> | ||
| + | Cashew nut paste with orange liqueur<br> | ||
| + | |||
| + | ''“a ray of sunshine for the winter, offer chocolates from the tropics”'' | ||
| + | |||
| + | '''Tips for storing your Robert chocolates'''<br> | ||
| + | For the pleasure of eye 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 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% cocoa<br> | ||
| + | Dark chocolate with 68% cocoa and cocoa nibs<br> | ||
| + | Dark chocolate with 64% cocoa<br> | ||
| + | Dark chocolate with 61% cocoa and combava and sea salt<br> | ||
| + | |||
| + | Our chocolates are guaranteed made with pure cocoa from Madagascar and 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 with 70% cocoa 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 newly wed, 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 cocoa from Madagascar''' | ||
| + | |||
| + | '''Our gift boxes and chocolate sculptures for businesses.''' | ||
| + | |||
| + | == Moulding == | ||
[[File:Robert Makassar 012.jpg|600px]] | [[File:Robert Makassar 012.jpg|600px]] | ||
| + | |||
| + | == Cacao Tour == | ||
| + | |||
| + | '''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 comes from. You will share the expertise and knowledge of cacao farmers in a village.''' | ||
[[File:Robert Makassar 013.jpg|600px]] | [[File:Robert Makassar 013.jpg|600px]] | ||
| + | |||
| + | '''Day 1''': Ambanja - Morafeno<br> | ||
| + | Continue by canoe to [[Morafeno_(Ambanja)|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)|Andranomandevy]] - Ambanja<br> | ||
| + | Return by road to [[Ambanja]]. | ||
| + | |||
| + | == Visit the chocolate factory == | ||
| + | |||
| + | '''A visit to Chocolaterie Robert's factory, which is specialised in Malagasy chocolate, will support the cacao farmers as the income provided will be returned into our local farming communities. The tour takes approximately 1 hour.''' | ||
[[File:Robert Makassar 014.jpg|600px]] | [[File:Robert Makassar 014.jpg|600px]] | ||
| − | [[File:Robert Makassar 015.jpg|600px]] | + | '''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]]: | ||
| + | * Chocolaterie Robert presentation | ||
| + | * Virtual tour of the factory | ||
| + | * Chocolate tasting | ||
| + | |||
| + | Workshop duration: 2 hours<br> | ||
| + | Workshop price: 15 euros<br> | ||
| + | Maximum 10 persons | ||
| + | |||
| + | [[File:Robert Makassar 015.jpg|border|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 | [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] | ||
| + | |||
| + | </td></tr></table> | ||
| + | |||
| + | ---- | ||
| + | |||
| + | * Download the original [http://madacamp.com/images/madagascar/Chocolaterie_Robert_Makassar_brochure.pdf Chocolaterie Robert Makassar brochure] as a PDF file (7.3MB) | ||
| + | |||
| + | [[fr:Robert_Makassar_brochure]] | ||
| + | |||
| + | __NOTOC__ | ||
Latest revision as of 06:05, 13 December 2016
This is a copy of Makassar's Chocolaterie Robert print brochure, illustrating Robert's chocolate production from bean to bar, with English translations from the original French version.
“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 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 Chocolatière boutique in the departure area at Ivato International Airport.
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
Acidic 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 cacao to chocolate
Roasting → Crushing → Milling → Mixing → Grinding → Conching → Tempering → Moulding → Tapping and Cooling
The machines used by Chocolaterie Robert
A tank
temperature of 50°C to 70°C
Produces cocoa mass
photo (top-left): Roaster
Rotary kiln
temperature of 140°C
time 35 minutes
photo (bottom-right): Crusher
About the boxes
Our small boxes
box with 20 chocolate sweets
box with 25 chocolate sweets
Our boxes made of the bark of a banana tree
box with 26 chocolate sweets
box with 42 chocolate sweets
Chocolate selection
Folie
Soft Caramel with combava and fleur de sel
Ginger's
Ginger Paste
Pavé Café
Dark Ganache with arabica coffee
Vato
Cashew nuts, candied orange peel, coconuts
Burgraves
Strip of candied orange peel
Palet
Ganache with dark Sambirano chocolate and Bourbon Vanilla from Madagascar
Lune orange
Cashew nut paste with orange liqueur
“a ray of sunshine for the winter, offer chocolates from the tropics”
Tips for storing your Robert chocolates
For the pleasure of eye 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 5g 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% cocoa
Dark chocolate with 68% cocoa and cocoa nibs
Dark chocolate with 64% cocoa
Dark chocolate with 61% cocoa and combava and sea salt
Our chocolates are guaranteed made with pure cocoa from Madagascar and 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 with 70% cocoa 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 newly wed, 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 cocoa from Madagascar
Our gift boxes and chocolate sculptures for businesses.
Moulding
Cacao Tour
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 comes from. You will share the expertise and knowledge of cacao farmers in a village.
Day 1: Ambanja - Morafeno
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
Return by road to Ambanja.
Visit the chocolate factory
A visit to Chocolaterie Robert's factory, which is specialised in Malagasy chocolate, will support the cacao farmers as the income provided will be returned into our local farming communities. The tour takes approximately 1 hour.
Workshop presentation at Chocolaterie Robert
You have the possibility to discover the craftsmanship of the Madagascar based Chocolaterie Robert
right in the heart of Paris at Makassar Tours:
- Chocolaterie Robert presentation
- Virtual tour of the factory
- Chocolate tasting
Workshop duration: 2 hours
Workshop price: 15 euros
Maximum 10 persons
|
In Madagascar In Paris |
- Download the original Chocolaterie Robert Makassar brochure as a PDF file (7.3MB)
