ABOUT THE BAR
Fine milk chocolate with a twist; a higher proportion of freshly roasted cocoa makes these bars much darker than conventional milk chocolate without being bitter. A pleasurable experience for those with a sweet tooth looking for softer cocoa flavour.
ABOUT THE MAKER
Patrick and Peggy’s chocolate story began during the trip of a lifetime. Hopping on their bikes, the pair spent months cycling around Iran, Nepal, India and Mexico, before deciding to travel through the scarcely inhabited landscape of Belize. While travelling through the mountainous landscapes in the south of the country, the pair ran into the descendants of the Mayas, who were cultivating cocoa in the dense tropical rainforest according to centuries-old traditions. After returning to their home in eastern Germany, Patrick and Peggy found themselves dreaming of importing and distributing Mayan cocoa all across Europe, but soon learnt that most chocolates on the supermarket shelf are made from industrially produced cocoa mass and that there was no market for high-quality cocoa. The solution: to make chocolate themselves!
ABOUT THE BEANS
The beans for this bar are sourced from Maya Mountain Cacao, one of the earliest centralized fermentary social enterprises. Established in 2010 in the early stages of the Craft Chocolate boom, Maya Mountain works with over 350 cocoa-growing families in southern Belize to process their beans centrally, which allows them to export high-quality cocoa beans to premium-paying craft chocolate makers.
Deborah B. –
Well I wouldn’t say this was for anyone with a sweet tooth as this is almost savoury which is how I prefer my chocolate these days. Quite a magical feat considering how savoury it was that it wasn’t bitter. Delicious, so strong it’s almost marmitey and took me aback when I first tried it. Very different and very good! Highly recommend.