A dwarf variety that grows up to 120 cm tall, making it perfect for balconies and other growing areas where space is limited. This variety was developed as a cross between the “New Big Dwarf” and “Paul Robeson” varieties. The fruits are round and slightly flattened. The skin is delicate and free of blemishes. The fruits reach maturity about 85 days after planting.
Tasmanian Chocolate was developed as part of the Dwarf Tomato Project: the cross was made by Patrina Nuske Small, and the variety was selected and named by Linda Reid. It was released in 2010. Ripe fruits have a warm, brownish-red color, which is the source of the “chocolate” reference in the name.
