CHOCOLATE PEAR BUCKWHEAT LOG

A refined log with a beautiful chocolate pear combination. Balanced, very fruity with a light texture.

CONSERVATION
The log should be kept in the refrigerator. Take it out about 30 minutes before eating it. Best consumed the same day or the next day to preserve all the flavors.

ORDER DEADLINE
For Christmas Eve, orders possible until Tuesday, December 19.
For New Year's Eve, orders possible until Tuesday, December 26.

WITHDRAWAL METHOD
- Delivery: we deliver to Paris (12€) and neighboring towns (18€). Free delivery costs from 80€ of order.
- Collection: at the Manufacture at 4 rue du Nil, Paris 2nd, on the day chosen during opening hours.

Biscuit Joconde (imbibée de chocolat chaud à l’eau MM 84%) : oeufs, amandes, farine, sucre, beurre
Ganache chocolat Maya Mountain 84% : crème, chocolat
Crème au chocolat Maya Moutain 100% : beurre, sucre, crème, chocolat
Fine Plaq de chocolat pur Maya Mountain 84%
Glaçage Maya Mountain 84%

Allergènes : lactose, gluten, oeufs, amandes

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.