MAYA MOUNTAIN 100%

This MAYA MOUNTAIN chocolate is made with a cocoa bean that comes from Belize in Central America from one of the most exemplary entrepreneurial projects in terms of traceability and ethics and virtuous projects between sourcer farmers, sellers and buyers of cocoa beans.

This is the bean that seemed most obvious to us to offer our Bar 100% cocoa bean because its tangy fruity aromas (tropical and black) and its sweetness are perfect for it. Despite the 0 added sugar, its bitterness is not too strong. This chocolate will delight lovers of pure cocoa with its subtle power and its length in the mouth.

We appreciate this Maya Mountain cocoa bean so much that we offer it in Plaq with different % of cocoa (Plaq Pure Dark Maya Mountain 76% and 84%) and even in slightly more twisted versions by changing the sugar used to make it. : in a crunchy version with larger, uncrushed sugar (Plaq Pur Dark Maya Mountain crunchy 76%) and in a version with maple sugar (Plaq Pur Dark maple 70%).

Tropical fruits (pineapple) and dried fruits. Intense and harmonious chocolate. It’s in the 2nd bite that it expresses itself best.

1 INGREDIENT. NOTHING ELSE.

Maya Mountain organic cocoa beans from Toledo, Belize (100%). Without lecithin. Without cocoa butter.

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 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, grapes and honey. We buy this cocoa in 52 kilo bags directly from MMC which itself imports and stores its cocoa 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.

The beans are tasted, sorted, roasted at low temperature, mixed with unrefined cane sugar, stone-conched for 3 days before resting for 3 weeks. The pure chocolate thus obtained will then be melted to be molded and packaged into bars or used in pastries, drinks and ice cream.

Weight: 60g

Price per kilo: €225.00/kg

Nutritional Values ​​per 100g = Energy: 2469 kJ / 599 kcal, Fat: 53.3g (including saturated fatty acids: 30.2g), Carbohydrates: 5g (including sugars: 0.3g), Dietary fiber: 23.2g, Protein 13.3g, Salt: <0.001g.