MAYA MOUNTAIN 84%

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 farmers, sourcers, sellers and buyers of cocoa beans.

This pure, very dark chocolate is powerful and extremely long in the mouth. The little sugar (16%) allows a strong expression of all its aromas, particularly those of tropical and red and black fruits.

It’s this fruity tang that tickles the taste buds and makes you salivate. Then everything rounds out and it is proof that even a high percentage of cocoa beans can produce delicious chocolate.

Tropical fruits and plum. Dried fruits and honey. Creamy and chocolatey finish.

2 INGREDIENTS. NOTHING ELSE.
Maya Mountain organic cocoa beans from Toledo, Belize (84%) and unrefined organic cane sugar from the state of São Paulo Brazil (16%). 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 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 bars or used in pastries, drinks and ice cream.

Weight: 60g

Price per kilo: €208.33/kg

Nutritional Values ​​per 100g = Energy: 2341 kJ / 567 kcal, Fat: 44.8g (including saturated fatty acids: 25.4g), Carbohydrates: 20.1g (including sugars: 16.2g), Dietary fiber: 24g, Protein 13.2g, Salt: <0.001g.