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Tasmanian Chocolate

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About Tasmanian Chocolate

‘Tasmanian Chocolate’ was developed in 2006-2011 by the members of the ‘Dwarf Tomato Project’ from a cross between ‘New Big Dwarf’ (a historic, large-fruited pink dwarf) and ‘Paul Robeson’ made in 2006 by Patrina Nuske Small in Australia. This new introduction was one of the most compact (3’9″/1.15cm tall) and heaviest producers of the new dwarf releases. The variety was selected and named by Linda Reid of Tasmania. Others involved in its development are Craig LeHoullier (North Carolina), Lee Newman, Greg Fee, Michael Volk (Texas), Tim McElroy, Howard Kushner, Paul Fish, and Bill Minkey (Wisconsin). Introduced to the public in 2011 by the Victory Seed Company.
‘Tasmanian Chocolate’ is a good selection for a container, small garden, or for growing in a climate where a fruit set is challenging. Indeterminate, regular, and rugose leaf (tree-type) plants with an outstanding production of medium to large (5-14oz./150-420g), cholate-colored, slightly flattened beefsteaks with delicious, well-balanced flavors. Mid-to-late season, about 80-85 days to maturity.

Culinary Use
Slicer
Flavor Profile
Sweet
Flesh Color
Black
Fruit Color
Brown
Fruit Shape
Oblate
Fruit Size
Large
Leaf Type
Regular
Maturity
Mid-season
Plant Type
Dwarf
Species
Solanum lycopersicum
Variety
Open Pollinated

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