MAYA MOUNTAIN 76% SAILBOAT

Departing on May 11, arriving on August 2, 2023, it took almost 3 months for this micro-lot to cross the Atlantic, from Belize to Hamburg, aboard the Timbercoast sailboat. A journey made possible thanks to Uncommon Cacao, the producer of Maya Mountain, who was able to bring together 5 European chocolate makers around this project.

Beyond the reduction of the carbon footprint linked to transport by sailboat (vs. cargo) and the preservation of marine biodiversity, the objective of this initiative is to open new perspectives and thus contribute to environmental debates. The opportunity to remember that our chocolate comes from cocoa beans grown in agro-forestry. This practice promotes biodiversity and soil enrichment. The cocoa producer's balance sheet is therefore negative locally. The processing of the beans takes place at our point of sale on rue du Nil in Paris, the overall carbon footprint of our chocolate is therefore very low and often lower than many 100% French foods (meat & cheese for example) however virtuous they may be. .

Compared to the price of this PLAQ, the transport of the beans by the Timbercoast sailboat increased the production costs of the PLAQ by 23%, an increase of €2.50 per PLAQ.

Our proposal, do half and half!
50% for us, 50% for you.

So the prices of sailboat edition PLAQs only increase by €1.

You will find in this PLAQ all the characteristic aromas of Maya Mountain 76% that we have been offering since our opening in 2019. Without a doubt our most balanced and most appreciated chocolate.

Juicy grapes, pineapple and plum. Brown sugar. Creamy and chocolatey finish with a hint of vanilla.

2 INGREDIENTS. NOTHING ELSE.

Maya Mountain organic cocoa beans from Toledo, Belize (76%) and unrefined organic cane sugar from the state of São Paulo Brazil (24%). 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, 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.

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 chocolate thus obtained will then be melted to be molded and packaged into bars or used in pastries, drinks and ice cream.

Weight: 60g

Nutritional Values ​​per 100g = Energy: 2276 kJ / 551 kcal, Fat: 40.5g (including saturated fatty acids: 23g), Carbohydrates: 27.7g (including sugars: 24.1g), Dietary fiber: 24.4g, Protein 13.2g, Salt: <0.001g.