Mayata’s signature Madagascar 64% dark chocolate couverture is rich, bittersweet and with a hint of spice. This chocolate has an intense dark chocolate flavour, with undertones of pepper and sweet spiced banana. Made using a hybrid combination of three varieties of Cricollo, Trinitario and Fostaerio cocoa, this chocolate adds complex flavours to any dessert.
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.
The cocoa beans for Mayata’s Signature 64% chocolate are grown in the Sambirano valley in the north of Madagascar. The beans grown in this region are exceptionally rare – as their production amounts only 0.1% of the global cocoa.
In 2015, two Malagasy families bought the dilapidated Mava plantation from the government with the aim of reviving chocolate production whilst adding value to the island’s economy. They have since expanded to work with local farmers in the area too. This means there is greater control of the production process to ensure only the highest quality chocolate is produced.
Learn more about each chocolate and their tasting notes in our Meet the Maker: Mayata article.
Try it in Mayata’s recipe for pear and chocolate crumble.
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 never blended, 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 Madagascar, 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.
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