Frequently Asked Questions
What a thoughtful way to honor someone! We'd love to help make it happen. When the campaign is over you'll get a survey to specify your address and other fulfillment details. In the survey we'll make sure to ask you for the name associated with the cocoa tree(s), or cocoa acre(s) you've sponsored.Last updated:
Maya Mountain Cacao is extremely lucky to be working with some of the world's best chocolate makers. Rewards for backers include bars from:
Taza Chocolate - Taza Chocolate makes stone ground, organic chocolate. They're pioneers in ethical cocoa sourcing, and maintain direct trade relationships with all of their farmers. Taza is one of the founding partners of Maya Mountain Cacao, and is based in Sommerville, MA.
Dandelion Chocolate - Dandelion Chocolate uses just two ingredients: cocoa beans and sugar. By sourcing high-quality cacao and carefully crafting tiny batches of chocolate by hand, they bring out the individual nuances of each cocoa bean. Dandelion Chocolate has traveled to Belize several times to collaborate directly with farmers. Their operations are based in San Francisco, CA.
Dick Taylor Chocolate - Dick Taylor Chocolate takes the most hands-on approach to chocolate making possible in their factory in Arcata, CA. Their entire process takes more than a month to complete and allows them to make some of the finest chocolate in the world. Dick Taylor won the first ever awards for Belizean cocoa, using Maya Mountain Cacao beans, with their 72% Toledo, Belize bar in the Good Food Awards and Northwest Chocolate Festival Awards.
Raaka Chocolate - Raaka Chocolate makes unroasted, "virgin" chocolate by hand in their factory in Brooklyn, NY. Their dark bars showcase the radically different flavor profiles of different cacao growing regions – as distinct as wine varietals. We're proud to say that Raaka picked up a 2013 Good Food Award for their Burboun Cask Aged 82% Belize bar, with cocoa supplied by Maya Mountain Cacao.
Ritual Chocolate - Ritual Chocolate handcrafts world-class bean to bar chocolate in Denver, Colorado. They make chocolate with just two ingredients: carefully selected cacao and cane sugar. Through a highly involved refining process they preserve the full flavor profile of their single origin cacao beans.
Blue Bandana Chocolate – Blue Bandana Chocolate Maker is a line within the world-renowned, family owned chocolatier, Lake Champlain Chocolates based in Vermont. Blue Bandana has taken on the next level of ethical chocolate production, and in 2012 began working with farmers in Guatemala to source cocoa directly.
Parliament Chocolate – Parliament Chocolate hand makes artisanal, single origin chocolate bars in Redlands, CA. Parliament Chocolate has become well-known in the industry for its commitment to the full chocolate making process, starting with its generous show of gratitude to cocoa farmers. Since its founding, Parliament Chocolate has paid above-market prices for sustainably produced, high-quality cocoa.
Moho Chocolate – Moho Chocolate is a local Belizean chocolate maker that produces all of its products from scratch. Moho Chocolate makes chocolate bars, cookies, brownies, truffles, and other delicious treats. Moho Chocolate additionally features other Belizean products like cocoa butter, burlap handbags made from Maya Mountain Cacao’s cocoa sacks, soaps and body scrubs.
Cocoa beans (and nibs) have tons of uses. They're delicious and healthy, with an estimated antioxidant count higher than some of the most popular superfoods, like blueberries and acai berries!
We would recommend roasting your beans in the oven first, at around 300 degrees F, for between 15-25 minutes. Rotate them frequently so they don't burn. You'll know when they're done when your house starts to smell like chocolate! Let them cool, and then peel off the husks. You can do this by hand, pinching off each shell like a peanut. Or, if you want to take the real starting chocolate maker approach, you can crack all the beans, using a bottle or dough roller. Then take a hair dryer and aim it at the beans, while gently tossing them in the air -- the husks should blow away, while the roasted cocoa nibs stay in the bowl. This is called winnowing; you can check out our friends at Chocolate Alchemy for more details: http://bit.ly/1wQ30xt.
Once you have roasted nibs, you can toss them on your salad, use them for baking like chocolate chips, add them to smoothies, put them on top of your ice cream... or if you're a real die-hard chocolate fan, just eat them plain as a snack!Last updated:
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