Dick Taylor Toledo, Belize 72%

Cacao Variety

Amenolado and Upper Amazon Forastero.

Cacao Origin

Maya Mountain Cacao (MMC) was founded in 2010 and is a pioneer in the craft chocolate industry. They work with over 350 certified organic smallholder cacao farming families in Belize, particularly the Toledo and South Stann Creek districts, many of whom are indigenous Q’eqchi’ and Mopan Maya. MMC's team centrally processes all the cacao at a post-harvest facility, using a three-stage sun drying method to enhance flavour.

They were awarded an Heirloom Cacao Preservation (HCP) designation in 2014, and their beans consistently offer rich flavour notes of honey, pineapple, raisin, tobacco, and fudge. In 2019, MMC received the Cocoa of Excellence Award, ranking among the top 20 cocoas globally.

MMC was awarded an Heirloom Cacao Preservation (HCP) designation in 2014, and through genetic testing we know that the majority of cacao cultivated by families in the MMC farmer network are Amenolado-dominant hybrids and other Upper Amazon Forastero hybrids

Maker

Using the finest cacao and traditional European techniques, all of their chocolate is carefully crafted from the bean in their small factory in Northern California.

Ingredients