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.