Difference between revisions of "Robert Makassar brochure"
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[[File:Robert Makassar 001.jpg|border|600px]] | [[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]] | ||
| Line 35: | Line 35: | ||
Soil humidity up to 85%<br> | Soil humidity up to 85%<br> | ||
1,500 to 2,500ml of rain<br> | 1,500 to 2,500ml of rain<br> | ||
| − | + | Acidic soil<br> | |
== 3 pod categories == | == 3 pod categories == | ||
| Line 58: | Line 58: | ||
measuring 2cm to 2.5cm<br> | measuring 2cm to 2.5cm<br> | ||
| − | == From | + | == 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 == | == The machines used by Chocolaterie Robert == | ||
| Line 70: | Line 70: | ||
'''A tank'''<br> | '''A tank'''<br> | ||
temperature of 50°C to 70°C<br> | temperature of 50°C to 70°C<br> | ||
| − | + | Produces cocoa mass<br> <!--???--> | |
photo (top-left): Roaster | photo (top-left): Roaster | ||
| Line 85: | Line 85: | ||
'''Our small boxes'''<br> | '''Our small boxes'''<br> | ||
| − | box with 20 chocolate sweets | + | box with 20 chocolate sweets<br> |
| − | box with 25 chocolate sweets | + | box with 25 chocolate sweets<br> |
'''Our boxes made of the bark of a banana tree'''<br> | '''Our boxes made of the bark of a banana tree'''<br> | ||
| − | box with 26 chocolate sweets | + | box with 26 chocolate sweets<br> |
| − | box with 42 chocolate sweets | + | box with 42 chocolate sweets<br> |
== Chocolate selection == | == Chocolate selection == | ||
| Line 110: | Line 110: | ||
'''Burgraves'''<br> | '''Burgraves'''<br> | ||
Strip of candied orange peel<br> | Strip of candied orange peel<br> | ||
| − | ''' | + | |
| − | Palet'''<br> | + | '''Palet'''<br> |
Ganache with dark [[Sambirano]] chocolate and [[Madagascar Vanilla|Bourbon Vanilla from Madagascar]]<br> | Ganache with dark [[Sambirano]] chocolate and [[Madagascar Vanilla|Bourbon Vanilla from Madagascar]]<br> | ||
| Line 117: | Line 117: | ||
Cashew nut paste with orange liqueur<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> | '''Tips for storing your Robert chocolates'''<br> | ||
| Line 134: | Line 134: | ||
'''Our 85g chocolate bars'''<br> | '''Our 85g chocolate bars'''<br> | ||
| − | Dark chocolate with 73% | + | Dark chocolate with 73% cocoa<br> |
| − | Dark chocolate with 68% | + | Dark chocolate with 68% cocoa and cocoa nibs<br> |
| − | Dark chocolate with 64% | + | Dark chocolate with 64% cocoa<br> |
| − | Dark chocolate with 61% | + | 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. | Our chocolates are guaranteed made with pure cocoa from Madagascar and pure cocoa butter. | ||
| Line 147: | Line 147: | ||
'''Our block chocolate'''<br> | '''Our block chocolate'''<br> | ||
Pure cocoa mass from Madagascar which preserves after roasting all the characteristics of | Pure cocoa mass from Madagascar which preserves after roasting all the characteristics of | ||
| − | raw Sambirano, world renowned dark chocolate | + | 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 == | == Special Orders == | ||
| Line 157: | Line 157: | ||
'''Our articles for a wedding...''' | '''Our articles for a wedding...''' | ||
| − | The 5g napolitains with personalised packaging can be offered to guests or to | + | The 5g napolitains with personalised packaging can be offered to guests or to the newly wed, with 3 fragrance choices: |
| − | the newly | ||
* dark chocolate | * dark chocolate | ||
* dark chocolate with vanilla | * dark chocolate with vanilla | ||
| Line 164: | Line 163: | ||
Individually presented or in packages of 3 to 5 napolitains. | Individually presented or in packages of 3 to 5 napolitains. | ||
| − | '''Pure | + | '''Pure cocoa from Madagascar''' |
'''Our gift boxes and chocolate sculptures for businesses.''' | '''Our gift boxes and chocolate sculptures for businesses.''' | ||
| Line 174: | Line 173: | ||
== Cacao Tour == | == 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 | + | '''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> | '''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. | + | 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<br> | + | '''Day 2''': [[Andranomandevy_(Ambanja)|Andranomandevy]] - Ambanja<br> |
Return by road to [[Ambanja]]. | Return by road to [[Ambanja]]. | ||
== Visit the chocolate factory == | == Visit the chocolate factory == | ||
| − | '''A visit to Chocolaterie Robert's factory, which is specialised in Malagasy chocolate, | + | '''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]] | ||
| Line 198: | Line 197: | ||
Workshop duration: 2 hours<br> | Workshop duration: 2 hours<br> | ||
| − | Workshop price: 15 euros | + | Workshop price: 15 euros<br> |
Maximum 10 persons | Maximum 10 persons | ||
| Line 216: | Line 215: | ||
</td></tr></table> | </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]] | [[fr:Robert_Makassar_brochure]] | ||
__NOTOC__ | __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)
