Mayata’s Grand Cru d’Exception Nicaragua Flor de Pancasan 70% dark chocolate couverture drops are a rich and bittersweet chocolate, perfect for silky ganaches. Deep in flavour, these chocolate drops have a central sweet undertone and gentle citrus note.
These couverture drops are extra-small which means they melt effortlessly and with the glossiest finish. They are ideal for both in professional kitchens and home bakers. Whip into an indulgent chocolate mousse, bake into gooey cookies or drizzle over elegant Pâtisseries.
These chocolate drops are made from a singular variety of Trinitario fermented cocoa. The cocoa beans have a sweet and complex profile, with herbal notes and cider freshness. They are grown in a co-operative three small villages of Matiguas, Muy Muy and San Ramon in central Nicaragua. This unification of production has enabled the farmers to improve their quality, which gives them access to a specialised chocolate market. This improves their opportunities and livelihoods.
About Mayata
Mayata make chocolate like no other. They produce the finest and purest chocolate from hand-selected cocoa beans, sourced across Asia, Africa and the Americas. Cocoa beans have a rich spectrum of flavour and aromas, each variety being unique. It is this deep-rooted understanding and awareness of these qualities that sets Mayata’s chocolatiers apart.
Their cocoa is carefully processed, to preserve the individual flavours of each bean. Low and slowly roasting reduces bitterness, before the crushed beans are combined with a perfect balance of cocoa mass. Mayata treat chocolate as an art, which you can taste in every bite.
Read more about the story of Mayata’s heritage and production here.
Ingredients: Cocoa paste from Nicaragua, cane sugar, cocoa butter, emulsifier: sunflower lecithin.
Allergy advice: For allergens see ingredients listed in bold. May contain traces of nuts and milk.
Storage: Keep in a dry place between 12-18C, max hydrometry.
There are no reviews yet.