% of main ingredient
75% of Cocoa
At first, the sharp tartness blends with the sweetness of the spices. Bitter, with only a hint of sweetness, Tulakalum surprises with sumptuous ripe fruit notes.
Tulakalum means “together” in Mayan dialect, and it was only thanks to collaborative efforts between our partner-producer Maya Mountain and our sourcing team that we were able to relaunch this exceptionally rare Belizean cocoa variety.
Our flavor experts got to work so that you could enjoy this chocolate just as nature intended it. Because this was our aim, Tulakalum has a cocoa content of 75% and does not contain any soya lecithin. Its high fat content comes from its cocoa and offers an ideal texture for all kinds of pastry-making and chocolatier’s applications, including coating.
Our desire is to offer you the best of Belizean cocoa in a chocolate with a high cocoa content and a unique sensory profile.
MAYA MOUNTAIN CACAO
17°7’55.5”N / 88°38’31.1”W
Cream mix & Ganache
Coating – Moulding – Bars – Mousse – Ice creams & sorbets
Mango – Pineapple – Sweet chestnut – Anise – Almond paste – Flowers – Sesame
75% of Cocoa
Cocoa 75% (min), Sugar 24%, Fat 43%
3kg bean bag - 25295
This product may contain traces of nuts and soya proteins.
Manjari, single origin Madagascar, is made from rare cocoa beans from Madagascar giving it a fresh, acidic, sharp bouquet with red fruit notes.
Macaé 62% is characterized by powerful chocolate taste with notes of dried apricot, roasted cocoa bean and black tea, enhanced with a delicately bitter finish.
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