Maya Mountain 76%

Plaq, an artisan bean-to-bar manufacturer nestled in the heart of Paris, France, represents a modern approach to the craft. By strictly controlling the entire production process within their own atelier, they transform raw, high-quality cacao into a focused, pure expression of origin. This specific bar is crafted exclusively from a blend of Trinitario and Amelonado cacao harvested in the Toledo region of Belize.

The sensory profile of this 76% bar is a testament to meticulous post-harvest handling. The beans are fermented for seven days in traditional sudor wood boxes and then finished by sun drying on tables, a process that preserves the inherent complexity of the bean. On the palate, enthusiasts will discover a vibrant array of yellow fruits and honeyed sweetness, rounded off by distinctive acidulous tones that create a bright, lingering finish.

Simplicity is the guiding philosophy here. The ingredients are kept to a bare minimum, consisting only of carefully selected Belizean cocoa beans and organic cane sugar. This transparency in composition ensures that the nuance of the terroir remains center stage. The bar carries an organic certification, reflecting a commitment to natural cultivation practices that respect both the land and the final character of the chocolate.