Name: Maya Mountain, Belize
Type: Dark Chocolate
Cacao Percentage: 70%
Tasting Summary: fruity, creamy, honeyed, smooth
Description: sourced from Dandelion Chocolate - one of the pioneering names in bean-to-bar chocolate - Tokyo store, this is a limited batch that won't be restocked once it's gone. It delivers muscat grape brightness up front, easing into cream cheese richness, with a soft honey sweetness on the finish.
Earlier harvests of this bar leaned toward a tart strawberry character; this batch (2023) is gentler and more refreshing, with the acidity balanced by a mellow, rounder body.
Bean Origin: Toledo District, Belize (Maya Mountain Cacao)
Made In: Kuramae, Tokyo, Japan
Size: 56g
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How to enjoy Maya Mountain chocolate
Try alongside a tea like hōjicha or Earl Grey; the roasted, tannic edge plays well against the bar's fruit and honey notes.
Belize - a historic cacao producting region
Belize is a cocoa-producing country with a relatively large number of small-scale farmers. Cocoa itself is said to have originated in the Mayan region, making it a historically, culturally, and commercially important crop. These cocoa beans come from family-run farms in the Toledo and Stan Creek areas of southern Belize, where indigenous Mayan peoples such as the Kekchi and Mopan have been cultivating it for generations.
