Departing on May 11 and arriving on August 2, 2023, it took almost 3 months for the micro-lot of cocoa beans to cross the Atlantic, from Belize to Hamburg, aboard the sailboat Timbercoast .
This bold approach, rooted in a desire to redefine sustainability standards and contribute to environmental debates, allowed the first bags of cocoa to set sail on May 11, finally reaching their destination on August 2, 2023.
From Belize to Hamburg: Three months of travel
An expedition such as this is being prepared. It was made possible thanks to Uncommon Cacao , the producer of Maya Mountain, who managed to bring together five European chocolatiers around this project.
The idea of developing transport that runs on wind, unlimited, carbon-free and free energy, has been attractive for many years. In fact, the choice of transport by sailboat, although environmentally friendly, is still rarely possible.
Transporting your cocoa beans, or other exotic commodity, by sailing boat means being confronted with various constraints, that of cost of course, but also that imposed by the vagaries of the wind.
Some headwinds can even doom several destinations such as Tanzania, India and Papua, highlighting the route's sensitivity to weather conditions. On the other hand, when the winds are favorable, as in South America, navigation is easier, but requires patience and adaptation.
At PLAQ, it is customary to say that our dark chocolate is made up of only two ingredients, the bean and the sugar.
Let's not forget the third: time. It is key at each stage: from the growth of the cocoa tree, to the mouthing of a Plaq. It's time to travel...
A sustainable initiative
Beyond the reduction of the carbon footprint linked to transport by sailboat compared to transport by cargo ship, and the preservation of marine biodiversity, the objective of this approach was also to create new perspectives in order to actively contribute to environmental discussions.
Although agroforestry practices offer considerable benefits,
At PLAQ, this duality sparks constant reflection on how to improve sustainability at all stages of the supply chain, thus providing a unique and ethical chocolate experience.
Discovering the jungles of Toledo and Maya Mountain cocoa
Now let's dive into exploring the origins of this cocoa by traveling to Toledo, nestled in the far south of Belize. 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.
This cocoa bean is characterized by a complex flavor profile — at once fruity, floral, woody, sour and bitter — and seduces with its creamy and smooth texture.
Uncommon cocoa, the Maya Mountain cocoa cooperative, takes particular care in fermentation cocoa beans on the one hand and monitoring of traceability on the other hand.
Some farmers with extensive land are large enough suppliers of beans to fill a single fermentation tank with their production. It is thus possible to follow the bean directly from the farmer. Unique traceability.
Maya Mountain cocoa in the eye of PLAQ
Explore the sensory diversity of PLAQ with our two versions of Maya Mountain cocoa made with the micro-lot of beans imported by sailboat. Two chocolates of different intensity and aromas.
To your PLAQ.
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Maya Mountain Pure Dark Chocolate 76% Sailboat Cocoa beans organic Maya Mountain origin 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% Sailboat 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. |
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 borough 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.
