MAYA MOUNTAIN 80% COGNAC

This MAYA MOUNTAIN chocolate is made at PLAQ 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 farmers, sourcers, sellers and buyers of cocoa beans.

MAYA MOUNTAIN 76% is what we think has succeeded best in terms of balance and chocolate that is both complex and delicious and has found its aficionados since it is one of our best sellers.

Both tangy and fruity at the beginning, it then becomes more and more delicious with honeyed floral notes and brown sugar to finish with a cocoa roundness (see espresso) slightly vanilla.

We love it so much that we offer it in different % cocoa (Plaq Pur Noir Maya Mountain 84%) and even in slightly more twisted versions by changing the sugar used to make it: in a crunchy version with coarser sugar and uncrushed (Plaq Pur Noir Maya Mountain crunchy 76%) and in a version with maple sugar.

The tropical fruit notes of the chocolate meet the candied fruit notes of the Cognac.
The latter's complex woody aromas deepen the chocolate's dried fruit notes.
A beautiful marriage in which each is enriched and improved by contact with the other. The tropical fruit notes of the chocolate meet the candied fruit notes of the Cognac.
The Cognac's complex woody aromas deepen the chocolate's dried fruit notes.
A beautiful marriage in which each enriches and enhances the other. Extraordinary persistence on the palate.

3 INGREDIENTS. NOTHING ELSE.

Maya Mountain organic cacao nibs from Toledo, Belize (80%) infused with Hennessy X.O. Cognac, unrefined organic cane sugar from São Paulo state, Brazil (20%). Lecithin-free. No added 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 pure chocolate thus obtained will then be melted to be molded and packaged into plates or used in pastries, drinks and ice cream.

Weight : 60g

Price per kilo: €250.00/kg

Per 100g = Energy: 2276 kJ / in kcal: 551 kcal, Fat: 40.5 g (of which saturated fatty acids: 23 g), Carbohydrates: 27.7 g (of which sugars: 24.1 g), Dietary fiber: 24.4 g, Protein: 13.2 g, Salt: < 0.001 g