From Belize to bar
Being new to the chocolate-making world, I’ve taken to trying a new origin every month or so. April was the month of Belize. The flavor profile on these beans is: honey, pineapple, raisin, tobacco and fudge. A curious combo, no? Personally, the more random the profile, the more I want to try it.
Origin Story
These beans were sourced through Uncommon Cacao, which got its start in Belize circa 2010 as Maya Mountain Cacao (MMC), giving way to the first speciality grade, high quality cacao out of Belize. (Yes, please!) MMC sources from 350+ smallholder farmers in Southern Belize.
Cool. What does that mean and why does it matter?
MMC sources cacao directly from the farmers. The beans come to them wet, which essentially means right out of the pod and white in color. They then ferment and dry the beans at a central location. This process is what gets the chocolatey flavor we know and love. This centralized model does two things (Well, way more than two, but let’s keep things simple.):
It improves the quality of and consistency in the beans produced, creating higher prices and thereby better value for farmers.
It provides farmers with market stability, which gives them the ability to focus their time and attention on growing.
Most of the farmers are Q’eqchi’ and Mopan Maya who have been producing cacao for generations, so they are the true experts.
From Bean to Bar
I went with a 70% dark recipe. This is usually my go-to when trying a new origin, unless some other inspiration hits. Melanger Annie ground these bad boys for 48 hours, rather than my signature 24. I’ve found that 24 hours of grinding usually yields a fruitier flavor, especially in beans with fruitier flavor profiles. I wanted to see if I could draw out more of the honey and tobacco flavors. Personally, I think it worked, but I suppose you’ll have to try it and see for yourself!
