Maya Mountain Cacao buys cocoa beans from a few hundred indigenous Maya smallholder cacao producers, and gathers them into a centralized fermentary in Punta Gorda. By fermenting and drying all the beans in one place, Maya Mountain Cacao can carefully control the quality and consistency of the beans.
In this 2018 harvest we taste notes of strawberry milkshake, brown sugar, and chocolate mousse.
Weighing in at a substantial 3.5 grams each, these single-origin chocolate chips are fashioned for bakers and home chocolatiers of all levels. They were modeled after the hand-piped chips our kitchen team used to make for the enormous cookies we serve in our cafes. Our large chips are fully tempered with a snappy, smooth, shiny finish--perfect for baking and confections, from brownies and cookies to chocolate-dipped strawberries and homemade truffles.
Each bag has enough chips to make two batches of our Very Best Chocolate Chip Cookies, with a handful left over for nibbling while you bake. Find this recipe and others in our book, Making Chocolate: from Bean to Bar to S’more.
Net weight: 17.6 ounces (500 grams)
We want to thank our dear friend and talented industrial designer, Remy Labesque, for designing these faceted chocolate chips for us.
If you are an aspiring chocolatier or a chocolate geek who wants to learn more about the chemistry of chocolate, these team blog posts dive deeper into tempering:
- Caitlin’s lessons examine the six forms of chocolate and some unexpectedly beautiful swirled, bloomed chocolate.
- Elman compares tempering chocolate by machine and by hand.
- Lisa’s tips will have you hand-tempering chocolate bonbons and chocolate-dipped strawberries like a pro.
Learn more about our cocoa beans and sugar - the regions, the farms, and the producers.
All of our single-origin chocolate is made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. Our chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.