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EXPLORER LES CHOCOLATS NOIRS
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Ransiki

Lightly roasted

Papua, equatorial climate

Sachet MOOJO Ransiki 60 g, chocolat noir 72 %
Cérémonie de cacao
Cacao cérémoniel
Tablette de cacao cérémoniel
Indonesia · Ransiki · Dark chocolate
Indonesia · Ransiki · Dark chocolate
ransiki01.webp__PID:cc02b96d-4e68-4570-911c-b3363e7beef8
Close-up of a MOOJO dark chocolate bar on a bed of beans · Indonesia Ransiki
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Tasting notes

Nutty / Praline · Floral

Texture

Complex & subtle

Cultivar

Trinitario · Forastero

Recommended dose

20–40 g

Making a drink
  1. For a pure cacao drink, allow 20–30 g per cup, or 30–40 g for a denser texture. With a chocolate bar, adjust the amount to your taste: it already contains sugar.
  2. Grate or break up the cacao or chocolate.
  3. Heat the water, or a plant-based drink, without bringing it to the boil: 60 to 65 °C at most.
  4. Pour over the pieces, let them melt, then beat with a whisk or a molinillo until you get an even foam.

Voir le guide complet →

Sale price€8,90
Size: 1 bar
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In stock · Ships within 24 to 72 hours

  • Shipped Monday and Thursday

  • Stone ground

Ingrédients & valeurs nutritionnelles

Cocoa mass, cane sugar, cocoa butter. Cocoa solids: 72% minimum.

Valeurs moyennes pour 100 g
Énergie 2433 kJ / 587 kcal
Matières grasses 45,0 g
dont acides gras saturés 27,4 g
Glucides 41,8 g
dont sucres 19,9 g
Fibres alimentaires 11,2 g
Protéines 9,3 g
Sel < 0,013 g

May contain traces of nuts. Made in a workshop that also handles other nuts.

The terroir

Ransiki, in West Papua: Trinitario and Forastero, under an equatorial climate. The Ebier Suth Cokran cooperative has been leading a community rehabilitation there since 2017.
Country Indonesia
Harvest Spread across the year (variable peaks)
Altitude 0–200 m
Fermentation 6 days in the box, in three stages (Ebier Suth cooperative)
Drying Indirect sun on raised bamboo-slat tables, 5 to 7 days
Roasting Lightly roasted
Carte du terroir
Close-up of a MOOJO dark chocolate bar on a bed of beans · Indonesia Ransiki
Indonesia · Ransiki · Dark chocolate1 bar Sale price€8,90
Sous-bois de bananiers et de cacaoyers, Ransiki

Papouasie · Ransiki

Ransiki

Une tête d'oiseau, du côté australien de la ligne.

Territory

A bird's head, on the Australian side of the line

Ransiki is a small town in South Manokwari, in West Papua. Above the plain rise the Arfak Mountains, on the peninsula called Doberai, or the ‘Bird's Head’.

East of Lydekker's Line, the wildlife bears an Australian imprint: tree kangaroos, bandicoots and cuscuses live in the mountains. The cacao plantation stays on the plain.

Nos fèves sont sourcées par Cacao Latitudes.

A bird's head, on the Australian side of the line

Peoples

Ebier Suth, unity to rise again

In Ransiki, the languages spoken include Sougb and Hatam. The cooperative is called Ebier Suth Cokran; its name speaks of unity to rise again.

Former workers founded it in 2017, after the plantation went bankrupt. Young farmers from neighbouring villages are trained there, and nurseries have been opened.

Le cercle de la coopérative, Ransiki

The gesture

Six days, three stages of 48 hours

At the cooperative's centre, the wooden boxes come in pairs. The beans ferment in them for six days, in three stages of forty-eight hours, and at each stage they are moved from one box to the other: the transfer puts air back into the mass. It takes more handling than a fermentation carried out in one go. Drying comes next, five to seven days. Here, 1,506 millimetres of rain fall each year, with no marked dry season: the beans do not dry in full sun but in indirect light, slowly, on raised tables with bamboo slats.

Fèves sorties de la caisse, Ransiki

Film

A bird's head, on the Australian side of the line

Other expressions of cacao…