Yakaw dark chocolate · 76% bean-to-bar

Mexico · Criollo Blanco Yakaw · Dark chocolate 76%

Criollo blanco beans lined up on a banana leaf · Mexico Yakaw

The terroir

Soconusco, Chiapas: agroforestry, biodiversity, preservation of the Criollo Blanco mexicano by Yakaw. A living heritage translated into artisanal bean-to-bar dark chocolate.

Origin Yakaw

Country Mexico

Terroir Soconusco, ancestral white cacao

Harvest November - March

Fermentation In wooden boxes

Roasting Lightly roasted

Tasting notes

Fruity · Caramelised / Honey · Nutty / Praline

Texture

Delicate, round & luminous

Cultivar

Criollo Blanco Mexicano

Recommended dose

1 to 2 squares (5-10 g) per tasting

How to prepare

Grate or break off the amount indicated above.
Heat the water (or a plant drink) until hot, never bringing it to the boil · 60 to 65 °C maximum.
Pour over the cacao, let it melt, then emulsify with a whisk or a molinillo until you obtain an even foam.

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€9,00

Size: 1 bar

1 bar 3 bars 5 bars

In stock · Shipping within 24 to 48h

Ingrédients & valeurs nutritionnelles

Cocoa mass*, cane sugar, cocoa butter*. *from organic farming. Cocoa: 76% minimum.

Valeurs moyennes pour 100 g
Énergie	2440 kJ / 589 kcal
Matières grasses	45,8 g
dont acides gras saturés	27,8 g
Glucides	40,2 g
dont sucres	17,1 g
Fibres alimentaires	11,7 g
Protéines	9,9 g
Sel	< 0,013 g

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

Mexico · Criollo Blanco Yakaw · Dark chocolate 76%1 bar

€9,00

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Territory

At the foot of the Tacaná volcano

Soconusco, the Pacific slope of Chiapas, from 20 to 300 metres, at the foot of the Tacaná volcano. Volcanic and alluvial soils. This is one of the oldest cacao terroirs in the Americas: cacao was grown here long before the word chocolate existed.

Film: MOOJO Presents : A Journey in the Wilderness of Cacao

Cacao tree on the Yakaw plot, Soconusco, Chiapas — Yakaw cacao tree, Soconusco

Cacao tree from the Yakaw plot, Soconusco — Yakaw tree, under the canopy

Genetics

The Criollo Blanco, what is left of it

The Mexican Criollo Blanco is almost extinct. Poorly productive, sensitive to everything, it has been replaced everywhere by sturdier hybrids. Finca Don Jorge keeps a living population of it. Its bean is pale, its cup round, honey and toasted hazelnut, without the weight of bitterness bulk cacao carries.

People

Finca Don Jorge, holding on alone

A single farm carries this lot, Finca Don Jorge. The white criollo yields less there than neighbouring hybrids. Harvest runs from November to March.

Landscape of the Finca Don Jorge, Soconusco, Chiapas

Soconusco, ChiapasYakaw, SoconuscoYakaw, Finca Don Jorge

Soconusco plain at the foot of the Tacaná volcano, Chiapas — Soconusco, Chiapas

After the harvest

In boxes, then on beds

Fermentation in wooden boxes, solar drying on raised beds. The harvest runs from November to March. Nothing spectacular in the process: what is rare here is the tree, not the method.

Fermentation: In wooden boxes
Drying: Solar drying on raised beds