MAYA MOUNTAIN SOBACHA

First the juicy acidity of the fruits (raisins, pineapples, plums) then the notes of brown sugar from the chocolate mingle with the cereal and toasted notes of buckwheat. In the mouth the crunch is fabulous.

Sobacha: These are roasted buckwheat seeds. Its name comes from the Japanese “soba” which means “buckwheat” and “cha” which means tea.

However, its seeds infused in water do not make a tea but an infusion. It contains neither caffeine nor theine, so it has no existing effect. And note: it does not contain gluten.

Its benefits are numerous: anti-oxidant, improves digestion, draining and a source of vitamins, proteins and minerals.

First the juicy acidity of the fruits (grape, pineapple, plums) then the notes of brown sugar from the chocolate mingle with the cereal and toasted notes of buckwheat.

3 INGREDIENTS. NOTHING ELSE.

Organic Maya Mountain cocoa beans from Toledo Belize (76%), organic unrefined cane sugar from the state of São Paulo Brazil (24%), sobacha from Japan. Lecithin-free. No added cocoa butter.

Founded in 2010 by American Emily Stone, Maya Mountain Cacao (MMC) is a social enterprise that is among the pioneers in creating a high-quality centralized fermentation center to export very high-quality cocoa to American craft chocolate makers.

The still-wet beans are purchased from 350 farmers in the Toledo and South Stann Creek districts, most of whom are Q'eqchi' and Mopan Maya and have been growing cacao for generations.

These are then fermented and dried by 100% local teams according to a fully controlled and traceable process. The social and economic impact on all the communities of southern Belize is significant.

This cocoa is one of the first that we selected in 2019 and transformed into chocolate with varied percentages and recipes (76%, 84%, 100%, crunchy, 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 own 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 in bars or used in pastries, drinks and ice cream.

Weight: 65g

Price per kilo: 231€/kg

Per 100g = Energy: 2089kj /502 kcal: 551 kcal, Fat: 28.6g (of which saturated fatty acids: 15.7g), Carbohydrates: 42.4g (of which sugars: 16.6g), Dietary fiber: 17.7g, Protein: 17.7g, Salt: <0.01g.