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EXPLORER LES CHOCOLATS NOIRS
Voir tous les chocolats noirs

Yakaw

Lightly roasted

Soconusco, ancestral white cacao

Sachet MOOJO Criollo Blanco Yakaw 60 g, chocolat noir 86 %
Cérémonie de cacao
Cacao cérémoniel
Tablette de cacao cérémoniel
Mexico · Criollo Blanco Yakaw · Dark chocolate 86%
Mexico · Criollo Blanco Yakaw · Dark chocolate 86%
Criollo blanco beans lined up on a banana leaf · Mexico Yakaw
Cocoa pod on the tree in the orchard · Mexico Yakaw
Tablette MOOJO #Taille_1 tablette
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Tasting notes

Fruity · Caramelised / Honey · Nutty / Praline

Texture

Delicate, round & luminous

Cultivar

Criollo Blanco Mexicano

Recommended dose

20–40 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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Sale price€9,50
Size: 1 bar
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New origin

First harvest coming soon, no date set yet.

  • Shipped Monday and Thursday

  • Stone ground

Ingrédients & valeurs nutritionnelles

Cocoa mass, cane sugar, cocoa butter. Cocoa solids: 86% minimum.

Valeurs moyennes pour 100 g
Énergie 2456 kJ / 594 kcal
Matières grasses 47,7 g
dont acides gras saturés 28,8 g
Glucides 36,2 g
dont sucres 10,1 g
Fibres alimentaires 13,0 g
Protéines 11,4 g
Sel < 0,013 g

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

The terroir

Soconusco, in Chiapas: Criollo Blanco from Finca Don Jorge, grown in agroforestry and preserved by Yakaw. In Heks, we make it into an 86% bar.
Country Mexico
Harvest November to March
Altitude 430 m
Fermentation In wooden boxes
Drying Solar drying on raised beds
Roasting Lightly roasted
Carte du terroir
Cérémonie de cacao
Mexico · Criollo Blanco Yakaw · Dark chocolate 86%
Cabosses du criollo sur la branche, Soconusco

Soconusco · Yakaw

Criollo blanco

Finca Don Jorge, à 430 mètres, sur le piémont du Tacaná.

Territory

At the foot of the Tacaná volcano

At the foot of the Tacaná volcano, at 430 metres, on the Pacific slope of Chiapas, the soils of Soconusco are volcanic and alluvial. Cacao was already grown here before the word chocolate existed.

Le volcan Tacaná au-dessus de la canopée, Soconusco

Genetics

The Criollo Blanco, what is left of it

Low-yielding and fragile, Mexican Criollo Blanco has often given way to hybrids. Finca Don Jorge keeps a living population of it.

Its pale beans give a round profile, with honey and roasted hazelnut.

Nos fèves sont sourcées par Cacao Latitudes.

Cacaoyer sur la parcelle, Soconusco

The farm

A single farm, Finca Don Jorge

This lot comes from a single farm, Finca Don Jorge. Criollo Blanco yields less there than the neighbouring hybrids, and the farm keeps it all the same. The harvest runs from November to March.

Le bâtiment de la ferme, Soconusco

After the harvest

In boxes, then on beds

When the pod is opened, the beans are white. That is the criollo blanco. They then ferment in wooden boxes and dry in the sun on raised beds. Nothing spectacular about the process: what is rare here is the tree, not the method.

Fèves blanches à l'ouverture, sur une feuille de bananier, Soconusco

Soconusco

Le criollo blanco, filmé par MOOJO.

Other expressions of cacao…