Chocolate of the Day
Loon Chocolate
75% Maya Mountain Belize (bar)
Good ++
Weight: 1 oz. (28.3 g.) / 2 oz. (57 g.) in total bar
Calories: 180 calories in 1/2 bar
Cost: $10.00 for 1 bar
Purchased from: Bar & Cocoa, online order
Welcome to Day #5 of Chocolate and Central America Theme Week, including several bars crafted from Belize cacao.
Maya Mountain Cacao* operates in Southern Belize, a region known for its fine cacao. Makers of many (if not most) of the single origin Belize chocolate bars available in the U.S. will have obtained their cacao beans through Maya Mountain Cacao.
Today's Loon Chocolate 75% Maya Mountain Belize (bar) was manufactured by White Birch Living LLC (Manchester, NH). The small batch chocolate makers hand sort, roast, shell and stone grind the raw cacao they receive.
Aroma and flavor notes for this relatively robust dark chocolate included: dark chocolate (ultra-dark fruity fudge) with flavorful diffuse dried fruits (citrus, tropical fruits, pineapple, mango, fig jam cookie) and very faint warm spice (vanilla) and sweet green/herbal.
Texture: Smooth, satisfying thick (in a cold room) melt and mouthfeel with a very light astringency.
I enjoyed this well-balanced, relatively bold, complex and flavorful bar--and the subtle interplay between the cacao's light bitterness and sweet/sour fruit elements. This chocolate had authentic, concentrated fruit sweetness, without being too sweet.
All this flavor was developed from just three (organic) ingredients.
Ingredients: Organic Cacao, Organic Cane Sugar, Organic Cocoa Butter
Allergen-related information: "Produced in a Facility That Uses Almonds, Milk and Wheat"
*Maya Mountain Cacao (MMC) is a specialty cacao sourcing company that works across the Toledo, Stann Creek and Cayo districts of Belize.
MMC purchases fresh cacao, ferments and dried the cacao, and exports the cacao beans to numerous specialty chocolate makers in the U.S. and Europe.
Southern Belize is also known for having a very favorable growing climate for good cacao and for its rich cacao-related history.
Cacao has been cultivated in Belize for over 2,000 years, and has been used as food (and currency) by the Maya people. Cacao in this area has also been recognized by the Heirloom Cacao Preservation Fund for its unique flavors and genetically distinct characteristics.
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