PLAQ would be nothing without a crush. The Parisian Manufacture-boutique on Rue du Nil would not exist without the founding experience of this cocoa bean... Which swept away everything in its path.
A simple shock that changed the course of things. The first stone of a passion for well-made chocolate, with a rare provenance and a precise taste, calibrated as we like it.
It is the story of this trigger that we are telling you today, and which should keep your senses alert until you have the opportunity to taste. Or to come back to it.
Minute, Maya Mountain cocoa knows how to be desired.
Maya Mountain cocoa, from the bean to the PLAQ
Direction Toledo, in the far south of Belize. On the borders of Honduras and Guatemala. It is in this so-called forgotten province, covered with thick jungle, that the cocoa trees at the origin of Maya Mountain are grown, scattered across numerous plantations.
The cocoa bean from this region is not like the others. Its particular signs are numerous. Starting with its complex taste identity. A bean that is fruity, floral, woody, tangy and bitter. All forming a subtle balance, within which each aroma has its place and always brings more depth. Its texture then, creamy and smooth, has the particularity of melting in the mouth even before its transformation into chocolate.
So here is an unusual bean that doesn't take long to be spotted. The Maya Mountain cocoa production cooperative was created under the leadership of Emily Stone , an agronomist and pioneer of the Bean to Bar movement in the United States. Now founder of Uncommon cocoa .
An atypical company which, as its name suggests, does not just improve agricultural practices in the area. It pays farmers 25% more than they did before. For moist, unfermented cocoa beans.
There are two priorities for it to achieve the highest level of quality. The care taken in the fermentation of cocoa beans on the one hand, and the monitoring of traceability on the other.
Some farmers with extensive land are large enough suppliers of beans to fill a single fermentation tank with their production. A unique possibility of traceability back to the farmer opens up. For a Maya Mountain cocoa without blend that we intend to use one day.
In the meantime, the cooperative, certified B corp, meets the most stringent criteria in terms of social and environmental impact. It can boast almost zero carbon consumption on site, apart from the transport of fermented and then dried beans to the nearest port. It plays the game of transparency at all levels. What if current transport by boat, equivalent to 3 to 4% of the carbon footprint of the finished product, was not enough? A sailboat crossing project is emerging, for even more responsible cocoa.
Mastery of the Maya Mountain range is total, without compromise. Uncommon cocoa goes so far as to import its beans independently into Europe, ignoring intermediaries. Before shipping them from stock in Amsterdam to our boutique Manufacture.
PLAQ has every reason to renew its confidence in this impeccable supplier, without forgetting the taste.
What PLAQ likes about Maya Mountain cocoa
Maya Mountain is undoubtedly PLAQ's favorite cocoa. Even if it is difficult for us to classify them: we polyamorous people, all of them so unique.
Sandra and Nicolas, co-founders of PLAQ, fell in love immediately upon discovering the unique and refined sensory profile of the Maya Mountain bean. In the bean-to-chocolate transformation workshop, Margherita, cocoa expert, validates this choice of the senses every day.
You are not mistaken: it is also one of the most popular chocolates on your palate. The reflection of the encounter with the bean in essence... when the taste brings everyone in agreement .
It must be said that its balance is simply crazy. Acidic but not too much, Maya Mountain chocolate perfectly combines fruity evocations and bitterness. Halfway between tropical fruits (juicy fruits, pineapple) and espresso notes. A creamy, chocolatey finish, almost vanilla, gives the whole thing a very sweet aura. The Maya Mountain Seal is all of this and more.
The Maya Mountain cocoa bean exerts a long-term seduction on PLAQ. Powerful and delicious, it is the only PLAQ chocolate to be available in 76%, 84% and 100%. We like to combine it with other sugars than the usual cane sugar. With large grained crystal sugar to make it crunchy. With maple sugar giving it notes of toast and caramel in our collaboration with Tapisserie .
Its aromatic qualities never cease to surprise us. With each attempt, he reveals new facets of his personality. Player, with him everything works or almost.
Inseparable from the PLAQ signature, it is, like Kamili cocoa from Tanzania , used in many of our recipes: rocks, candies, limited editions, hot chocolate or even pure chocolate tart.
Maya Mountain cocoa in the eye of PLAQ
Click and PLAQ! Our 4 variations of Maya Mountain cocoa, bare or crispy and more or less intense, are to die for. We don't say this to brag, there is just no other word.
To your PLAQ.
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Maya Mountain Pure Dark Chocolate 76% Cocoa beans organic Maya Mountain from Toledo, Belize (76%) and unrefined organic cane sugar from the state of São Paulo Brazil (26%). Without lecithin. No added cocoa butter.
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Maya Mountain Pure Dark Chocolate 84% Cocoa beans organic Maya Mountain from Toledo, Belize (84%) and organic unrefined cane sugar from the state of São Paulo Brazil (16%). Without lecithin. No added cocoa butter. |
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Maya Mountain Pure Dark Chocolate 100% Cocoa beans organic Maya Mountain origin Toledo, Belize (84%) . Without lecithin. No added cocoa butter. |
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Maya Mountain Pure Dark Chocolate Crispy 76% Cocoa beans organic Maya Mountain origin Toledo, Belize (76%) and unrefined organic crystal cane sugar from India (24%) . Without lecithin. No added cocoa butter. |
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Maya Mountain Pure Dark Chocolate Maple Sugar 70% Cocoa beans organic Maya Mountain origin Toledo, Belize (70%) and maple sugar origin Quebec Canada (30% ). Without lecithin. No added cocoa butter. |
Sandra Mielenhausen and Nicolas Rozier-Chabert founded PLAQ in 2015. Guided by their love of chocolate, they surrounded themselves with Chloé Doutre-Roussel, Bean to bar ambassador, to open their factory-boutique in the 2nd arrondissement of Paris. Made on site in limited quantities, PLAQ chocolate is pure, from its ingredients to its packaging, including its taste. After their signature product, PLAQ, a slab of chocolate without a square, they now offer their know-how in bars, drinks, pastries, rocks and coated dried fruits. For chocolate lovers, chefs who reinvent gastronomy and all those who share the love of things well done.
