CHOCOLATE PEAR BUCKWHEAT LOG

A layered log to curl up in or lose yourself in chocolate (your choice) but without being heavy.
Ganache and pure dark Maya Mountain chocolate cream (84 and 100) are alternately sandwiched between a soft and moist biscuit.

CONSERVATION
The log should be kept in the refrigerator. Take it out about 1 hour before eating. Best eaten the same day or the next day to preserve all the flavors.

ORDER DEADLINE
For Christmas Eve, orders can be placed until Wednesday, December 18.
For New Year's Eve, orders can be placed until Thursday, December 26.

WITHDRAWAL METHOD
- Delivery: we deliver to Paris by courier (15€). Free delivery on orders over 150€.
- Collection: at the Manufacture at 4 rue du Nil, Paris 2nd and at the Manufacture-boutique at 57 rue du Cherche-midi, Paris 6th. The day chosen when ordering during opening hours

Joconde biscuit (soaked in hot chocolate with MM 84% water): eggs, almonds, flour, sugar, butter
Maya Mountain Chocolate Ganache 84%: cream, chocolate
Maya Mountain 100% Chocolate Cream: butter, sugar, cream, chocolate
Fine Plate of pure Maya Mountain chocolate 84%
Maya Mountain Glaze 84%

Allergens: lactose, gluten, eggs, almonds

Created in 2010 by the American Emily Stone, Maya Mountain Cacao (MMC), is a social company among the pioneers in the creation of a high quality centralized fermentation center to export very high quality cocoa to craft chocolate makers Americans.

The still-moist beans are purchased from 350 farmers in the Toledo and South Stann Creek districts, most of them from the Q'eqchi' and Mopan Maya who have been growing cocoa for generations.

These are then fermented and dried by 100% local teams according to a completely controlled and traceable process. The social and economic impact on all communities in Southern Belize is significant.

This cocoa is one of the first that we selected in 2019 and transformed into chocolate with various percentages and recipes (76%, 84%, 100%, crispy, 70% with maple sugar) in pastries and ice cream.

We particularly appreciate its tangy notes of tropical fruits, raisins and honey. We buy this cocoa in 52 kilo bags directly from MMC, which imports and stores its cocoa itself in Amsterdam.

Each bag delivered to the Manufacture in Paris, rue du Nil, is individually transformed into chocolate in the Bean To Bar philosophy, in "micro batch", in order to stay as close as possible to the aromatic specificities which can vary from one batch to another.