What is the cocoa percentage of Mayan Red Copán?

Mayan Red Copán contains 60% cocoa, classified as milk chocolate.

Where do the cocoa beans in Mayan Red Copán come from?

The cocoa beans in Mayan Red Copán are sourced from Copán, Honduras.

Which cocoa bean variety is used?

Mayan Red Copán is made with Mayan Red cocoa beans, a variety prized in single-origin chocolate for its distinctive aromatic profile.

Is Mayan Red Copán vegan?

Mayan Red Copán contains dairy ingredients and is not suitable for a vegan diet.

How big is a single Mayan Red Copán bar?

A single Mayan Red Copán bar weighs 50 grams.

Has Mayan Red Copán won any awards?

Mayan Red Copán has been recognised at: International Chocolate Awards World 2020-21 Bronze.

Where can I buy Mayan Red Copán?

Mayan Red Copán 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 Mayan Red Copán in the Chof app.

Mayan Red Copán 60%, ZOTO

Mayan Red Copán

ZOTO is a Belgian bean to bar producer dedicated to the intersection of post-harvest science and high-end chocolate craft. Based in Belgium, the maker operates with a meticulous approach to sourcing, selecting specific genetics like the Mayan Red variety from the Copán region of Honduras. This particular bar represents a 2017 harvest, highlighting the producer's commitment to vintage specificity and terroir driven exploration.

Classified as a dark milk chocolate with a 60 percent cacao content, this bar provides a sophisticated bridge between deep cocoa intensity and creamy indulgence. The recipe incorporates 12 percent milk powder and an additional 10 percent cocoa butter to ensure a silky, refined melt achieved through traditional melanger refining. The resulting sensory experience is defined by comforting notes of caramel and biscuit, a profile that earned recognition with a Bronze award at the International Chocolate Awards World 2020-21.

The technical precision of the maker is evident in the specific processing protocols utilized for these beans. The single variety cacao underwent a five day fermentation with two turns, followed by seven days of sun drying to develop its unique character. ZOTO maintains a clean label philosophy, omitting lecithin, vanillin, and vegetable fats. To finish the process, the beans were roasted at 125 degrees Celsius for 20 minutes, a profile carefully chosen to respect the delicate aromatic compounds of the Honduran harvest.