Chaleur B Chocolat

Chaleur B Chocolat - Maya Mountain Belize 70%

40 g Vegan Dark Chocolate
Regular price ¥1,400 JPY
Sale price ¥1,400 JPY Regular price
Sold out

Ranked in the Best Chocolate of 2024

Origin & Craft
Crafted by Chaleur B Chocolat, this 70% dark chocolate is made with cacao originating from Toledo, Belize. The cacao is produced by Maya Mountain Cocoa, the country’s leading exporter of high-quality cocoa.
All cacao is centrally processed at MMC’s post-harvest facility, where three distinct sun-drying stages are used to develop optimal flavor. The result is a chocolate that reflects the richness and beauty Belize brings to cacao. Described as a global winner, the bar showcases the strength of this origin through careful post-harvest handling.

Flavor Profile
Rich and expressive, offering a balanced dark-chocolate depth shaped by the cacao’s origin and meticulous drying process.

Tasting & Pairing Guide
Let the chocolate melt slowly to experience the full expression developed through sun-drying. Enjoy on its own or with black coffee or unsweetened tea to keep the focus on the cacao.

Summary
A 70% dark chocolate made with Belizean cacao from Maya Mountain Cocoa. Carefully sun-dried and thoughtfully crafted, this bar delivers a clear sense of place and a confident expression of Belize’s cacao potential.

Vegan, Dairy-free

International Chocolate Awards Winner 2021 - Plain / origin dark chocolate, Silver

Maya Mountain beans are originating from Toledo in Belize and are produced by Maya Mountain Cocoa (MMC)- the first exporter in the country to produce high-quality cocoa. MMC centrally processes all cocoa in a post-harvest facility where three unique sun-drying stages create optimum flavour. You will therefore be able to taste a chocolate that will give you a glimpse of all the richness and beauty that Belize can bring to a bar of chocolate. You will only need one bite to understand why the Maya Mountain bar is a winner worldwide.

This line of chocolate products reflects Chaleur's concern for quality and transparency at all stages of production. Their particular touch lies in their choice is to bet on the typical aromatic profile of a given terroir.

Note that nothing has been added to the chocolate and that the fruit flavours you will taste come directly from the bean.

Cocoa mass, organic sugar.

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.