Since 2013, CIRAD created a micro-chocolate factory to help the local cocoa sector to develop. At the head of the factory, Sophie Assemat daily tastes cocoas from all over the world.

Excerpt from Article :

It has not the magic of the movie "Charlie and the Chocolate Factory". There are no rivers and chocolate fountains, it's not a wonderful world were we could have surfing on waves of chocolate. Nevertheless, hardly you have entered in the Cirad micro-chocolate factory, in St Pierre, a smell surrounds you and takes you to a dream of greed. You would think that this little laboratory is there to churn out 100% chocolate cakes.

Reality is a bit less poetic. The few machines of the kitchen are able to turn cocoa beans into chocolate. But beware, no sugar is added to preserve the aromas that will be scored by a panel of experts.

The micro-chocolate factory was created in 2013 with the main goal to help the local cocoa sector to structure and produce quality fine cocoas . "These chocolates will target chocolatiers who have an international reputation. So we will meet a niche market with fine cocoas that have a high added value" says Sophie Assemat, sensory analyst at Cirad.

Source : Jean-Philippe Lutton