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nibs + beans + butter
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Mana

Lightly roasted

Davao, Mindanao

Growers sitting around spread-out cocoa beans · Philippines Mana
Growers sitting around spread-out cocoa beans · Philippines Mana
Cérémonie de cacao
Cacao cérémoniel
Tablette de cacao cérémoniel
Partage du cacao
Tablette MOOJO #Taille_60 gr
Join us on Monday 26 October. Voices of Cacao Where the ritual begins Songs, gestures, films and readings from the lands where cacao grows. Get my access (opens in a new tab) Davao 3 to listen · 10 to watch · 4 to read

Tasting notes

Fruity · Floral · Nutty / Praline

Texture

Elegant & floral

Cultivar

Forastero · Trinitario

Recommended dose

20–30 g per ritual

  • Everyday 10–20 g
  • Creative 20–30 g
  • Ceremonial 30–40 g
Making a drink
  1. For a pure cacao drink, allow 20–30 g per cup, or 30–40 g for a denser texture. With a chocolate bar, adjust the amount to your taste: it already contains sugar.
  2. Grate or break up the cacao or chocolate.
  3. Heat the water, or a plant-based drink, without bringing it to the boil: 60 to 65 °C at most.
  4. Pour over the pieces, let them melt, then beat with a whisk or a molinillo until you get an even foam.

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Sold out
Sale price€9,50
Size: 60 gr

Back in stock

This lot returns on 1 November.

  • Shipped Monday and Thursday

  • Stone ground

Ingrédients & valeurs nutritionnelles

Cocoa mass, cocoa butter. Cocoa solids: 100%.

Valeurs moyennes pour 100 g
Énergie 2479 kJ / 600 kcal
Matières grasses 50,3 g
dont acides gras saturés 30,1 g
Glucides 30,6 g
dont sucres 0,3 g
Fibres alimentaires 14,7 g
Protéines 13,5 g
Sel < 0,013 g

May contain traces of nuts. Made in a workshop that also handles other nuts.

The terroir

At the foot of Mount Apo, the Davao region (Mindanao), capital of Philippine cacao. Between 50 and 600 m, on volcanic soils, cacao grows beneath coconut palms and banana plants: a blend of Forastero and Trinitario, processed by Auro Chocolate's Mana supply chain.
Country Philippines
Harvest October to January (secondary harvest mid-year)
Altitude 50–600 m
Fermentation 4–5 days in the box, pre-drain, 2 turns (Auro protocol)
Drying Solar drying on raised beds
Roasting Lightly roasted
Carte du terroir
Growers sitting around spread-out cocoa beans · Philippines Mana
The Philippines · Mana · Ceremonial cacao

Davao · Mana

Mana

Les Manobo et les Kalagan appellent le mont Apo Apo Sandawa, l'Aïeul, et tiennent ses pentes pour sacrées. En contrebas, Mana s'étage entre cinquante et six cents mètres.

People

Saloy, an association of farmers

The Saloy Organic Farmers Association brings together the farmers that Auro Chocolate's Mana supply chain works with. The beans leave the small plots still wet: they are paid for by weight, and their fermentation is carried out at the centre.

Saloy, an association of farmers

The gesture

Pre-draining and two turns

The excess pulp is drained off first. The beans then ferment for four to five days in boxes, with two turnings, following Auro's protocol.

Pre-draining is the detail that matters: it prevents excess acetic acid.

Pre-draining and two turns

Genetics

Forastero and Trinitario, under coconut

Forastero and Trinitario make up the Mana lot. The main harvest runs from October to January; a second comes round in the middle of the year. After fermentation, the beans dry in the sun on raised beds.

Nos fèves sont sourcées par Silva Cacao.

L'équipe de Mana, sous le hangar, parmi les cabosses

Other expressions of our cacao...