¿What is TABLON?

This is our product which name honors one of the biggest rivers of our region. Its name, its origin and its exquisite flavor allow set it up in one of the most important places specialized, gourmet and Premium chocolate market, with the highest recognition and acceptation in Europe.

 

Cocoa extract in TABLON®:

  • Dark chocolate couverture 70%
  • Dark chocolate couverture 60%
  • Dark chocolate couverture 50%
  • Premium chocolate couverture with milk 38%
  • Premium white chocolate couverture 34%*

We produce cocoa coating made thinking in our customer's specific needs.

Presentation:

  • Couvertures: bars, chunks and drops.
  • Laminated package: 1.0 Kg and 2.5 Kg.
  • Plastic bags: 20.0 Kg. and 25 Kg.
  • Cardboard boxes.

*Cocoa butter TABLON®

 

Cocoa beans

Origin: Tumaco - TABLON

  • Weight of 100 beans: (130-135)
  • Good fermentation (min): 70%
  • Slight fermentation (min): 10%
  • Violet (max): 12%
  • Pizarroso (max): 7%
  • Mold (max): 1%
  • Total (over 100 beans): 100%

Other origins: Santander

Cocoa butter

  • Humidity: 0.1 – 0.15 Max.
  • pH: 4,5 al 7 (PO units)
  • Acid: 1,3 Max. (oleic acid %)
  • Melting point: 34 - 35 °C

Cocoa liquor

Origin: Tumaco, Santander o mezclas.

  • Humidity: 1,5 - 2.0 máx.
  • Fineness: 99,0 ± 1 mesh 200
  • Vegetable oil: 50 – 51%
  • Ashes: 3 – 5%
  • Insoluble ash: 0.1 to 0.25% máx.
  • Peel: 2% máx.
  • Melting point: 34 - 35 °C

Cocoa powder

  • Humidity: 5% máx.
  • Vegetable oil: 12– 14%
  • pH: 5.3 to 5.8
  • Ashes: 5% máx.

Cocoa couvertures

Origin: Tumaco - TABLON

  • 38% milky
  • 50% darkened
  • 60% darkened
  • 70% darkened

We produce couvertures to customer needs.

Production from 100kg and containers (ton).

38% couverture example
Humidity: less than 1% / Fineness: less or equal to 25 microns (μ) / Cocoa solids: 38% / Milk fat: > 3,5 / Total milk solids: > 14% / Sugar: < 45% / Ashes: 1,7% máx / Insoluble ashes: 0.15% máx / Melting point: 35 °C.

We also manufacture surrogate couvertures.