What is the cocoa percentage of Manya 60%?

Manya 60% contains 60% cocoa, classified as milk chocolate.

Where do the cocoa beans in Manya 60% come from?

The cocoa beans in Manya 60% are sourced from Ituri Province, DR Congo.

Which cocoa bean variety is used?

Manya 60% is made with Single Variety cocoa beans, a variety prized in single-origin chocolate for its distinctive aromatic profile.

Manya 60% contains dairy ingredients and is not suitable for a vegan diet.

How big is a single Manya 60% bar?

A single Manya 60% bar weighs 50 grams.

Is Manya 60% certified organic or fair trade?

Manya 60% carries the following certification: Direct Trade.

Has Manya 60% won any awards?

Manya 60% has been recognised at: International Chocolate Awards World Silver 2018 and International Chocolate Awards European Silver 2018.

Where can I buy Manya 60%?

Manya 60% is made by ZOTO. ZOTO sells directly through their website at https://zoto.be, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Manya 60% in the Chof app.

Manya 60%, ZOTO

Manya 60%

The Manya 60% bar is a testament to the meticulous craftsmanship of ZOTO, a renowned Belgian maker known for its deep connection to the source. Based in Belgium, ZOTO operates with a technical precision that honors the origin of its beans, transforming raw potential into internationally recognized chocolate. Their work has earned notable distinction, including World and European Silver honors at the International Chocolate Awards in 2018.

This dark milk chocolate offers a sophisticated sensory experience, balanced by a specific roast profile of 130 degrees Celsius for 18 minutes. It avoids the cloying sweetness often found in conventional milk bars, instead highlighting the complexity of the bean. On the palate, enthusiasts can expect a harmonious blend of rich caramel and warm spice, underscored by a lively, bright finish reminiscent of citric orange peel. This profile is achieved through a deliberate formulation of cacao beans, cacao butter, beet sugar, and whole milk powder.

At the heart of the Manya 60% is a dedication to post-harvest excellence. The cacao is sourced from the remote Ituri Province in the Democratic Republic of the Congo. The flavor begins in the field, where the beans undergo a controlled 7-day heap fermentation process, consisting of 277 kilograms of cacao turned three times to ensure consistency. Rigorous laboratory testing confirms the final bar is clean, reflecting the high standards maintained from the Congolese harvest to the final tempered result.