MAYATA,
LET THE TERROIRS AND CHEFS SPEAK
a range of premium quality origin chocolates.
FROM THE BEAN TO THE CHOCOLATE :
THE MASTERY OF THE ART
Chefs and passionate gourmets will appreciate MAYATA’s
rare and fine products.
Couverture chocolate drops, pure cocoa paste, cocoa
nibs and superior chocolates bars, resulting from carefully selected beans from
their noble origin and a perfect mastery of each production stage carried out
under the watchful eye of Francois Deremiens, renowned artisan chocolate maker
and roaster since 2017.
If MAYATA sounds like an anthology of true and
original aromas, the brand is also based on the Belgian technical and taste of know-how, so
dear to the world of chocolate.
And to meet specific expectations of the most
ambitious connoisseurs, Francois Deremiens and his team at la Manufacture MAYATA create
unique tailor-made chocolates.
FROM THE BEAN TO THE CHOCOLATE :
THE MASTERY OF THE ART
Chefs and passionate gourmets will appreciate MAYATA’s
rare and fine products.
Couverture chocolate drops, pure cocoa paste, cocoa
nibs and superior chocolates bars, resulting from carefully selected beans from
their noble origin and a perfect mastery of each production stage carried out
under the watchful eye of Francois Deremiens, renowned artisan chocolate maker
and roaster since 2017.
If MAYATA sounds like an anthology of true and
original aromas, the brand is also based on the Belgian technical and taste of know-how, so
dear to the world of chocolate.
And to meet specific expectations of the most
ambitious connoisseurs, Francois Deremiens and his team at la Manufacture MAYATA create
unique tailor-made chocolates.
THE MAYATA MANUFACTURE
OUR FUNDAMENTAL PRINCIPLES :
A rigorous selection of the best origins.
To produce their finest chocolates, MAYATA selects cocoa beans from the best terroirs and plantations of origin in Central America, Africa and Asia.
Only Criollo and Trinitario pure origin beans are used and no blending is done to preserve the aromatic profiles and intrinsic technical qualities linked to each origin.
MAYATA favours cocoa beans fermented according to processes that guarantee a perfect balance because “the fermentation of the beans is the aroma and flavour precursors” as Francois Deremiens likes to emphasise.
THE MAYATA MANUFACTURE
OUR FUNDAMENTAL PRINCIPLES :
A rigorous selection of the best origins.
To produce their finest chocolates, MAYATA selects cocoa beans from the best terroirs and plantations of origin in Central America, Africa and Asia.
Only Criollo and Trinitario pure origin beans are used and no blending is done to preserve the aromatic profiles and intrinsic technical qualities linked to each origin.
MAYATA favours cocoa beans fermented according to processes that guarantee a perfect balance because “the fermentation of the beans is the aroma and flavour precursors” as Francois Deremiens likes to emphasise.
Light roasting to enhance the aromas of the bean.
Once arrived at la Manufacture MAYATA, the beans are roasted at a low temperature to preserve and enhance their subtle aromatic profile. The characteristics of each batch of beans such as the origin, variety, size, moisture content, aromas etc. are analyzed by Francois Deremiens, artisan chocolate maker and roaster, in order to define and adjust the roasting parameters for an optimal aromatic result.
The MAYATA know-how provides a rich and subtle tasting experience thanks to a slow roasting process that lets the aromas unleash themselves without any bitterness.
After crushing the beans and obtaining the cocoa nibs, they go through a first mill. This produces the cocoa liquor, or pure cocoa mass, much liked by many chefs looking for raw materials of premium quality.
“Develop the aromas and flavours
is a subtle art”
Light roasting to enhance the aromas of the bean
Once they arrive at the MAYATA factory, the beans are roasted at low temperatures to preserve and enhance their subtle aromatic profile. The characteristics of each batch of beans such as the origin, variety, size, moisture content, aromas etc. are analyzed by Francois Deremiens, artisan chocolate maker and roaster, in order to define and adjust theroasting parameters for an optimal aromatic result.
The MAYATA know-how provides a rich and subtle tasting experience thanks to a slow roasting process that lets the aromas unleash themselves without any bitterness.
After crushing the beans and obtaining the cocoa nibs, they go through a first mill. This produces the cocoa liquor, or pure cocoa mass, much liked by many chefs looking for raw materials of premium quality.
Gentle conching and unique recipes.
Next comes the decisive step in the creation of chocolate: the conching of the cocoa mass that balances its aromas, corrects its acidity and its humidity level, whilst improving its qualities of homogeneity, fluidity and viscosity.
MAYATA makes the difference with a gentle conching which gives the opportunity for fine and subtle aromas to develop sustainably while retaining their original character.
Other ingredients such as cane or beet sugar, natural vanilla, pure cocoa butter and sunflower lecithin are added according to the chocolate recipes.
It is important to emphasize that MAYATA's premium products only contain essential ingredients to remain as ‘raw’ as possible.
Gentle conching and unique recipes.
Next comes the decisive step in the creation of chocolate: the conching of the cocoa mass that balances its aromas, corrects its acidity and its humidity level, whilst improving its qualities of homogeneity, fluidity and viscosity.
MAYATA makes the difference with a gentle conching which gives the opportunity for fine and subtle aromas to develop sustainably while retaining their original character.
Other ingredients such as cane or beet sugar, natural vanilla, pure cocoa butter and sunflower lecithin are added according to the chocolate recipes.
It is important to emphasize that MAYATA's premium products only contain essential ingredients to remain as ‘raw’ as possible.
OUR RANGE
DROPS
Discover more than 30 great origins that deliver a diverse and well-defined aromatic palette. The range is suitable for both traditional use and technical recipes in gastronomy, pastry making, and premium chocolate making.
Packagings from 1 to 20 kg.
- Dark chocolate from 62 % to 100 %
- Milk chocolate from 44 % to 60 %
- White cane sugar chocolate
- Blond chocolate OKABO 41 %
If you want a chocolate with a specific and personalized aromatic profile, contact us
OUR RANGE
DROPS
Discover more than 30 great origins that deliver a diverse and refined aromatic palette. The range is suitable for both the most classic uses and the most technical recipes in gastronomy, pastry making, and high-end chocolate making.
Packagings from 1 to 20 kg.
- Dark chocolate from 62 % to 100 %
- Milk chocolate from 44 % to 60 %
- White cane sugar chocolate
- Blond chocolate OKABO 41 %
If you want a chocolate with a specific and personalized aromatic profile, contact us
TABLETS & NAPOLITANS
Discover our 4 families of ORIGIN CHOCOLATES
LES GRANDS CRUS D'EXCEPTION
70% dark chocolates from rare origins offering complex and subtle profiles. These noble chocolates of with an incomparably fine aromatic profile are available in limited editions. This range evolves according to the harvests.
LES PURES ORIGINES
Top notch 75% chocolates made with high quality cocoa beans from strictly controlled origins. These perfectly balanced and subtle chocolates take you to the heart of unique plantations.
THE GRANDS CRUS
Superior dark, milk, or white chocolates with beautiful personality. Delicate on the palate, they also lend a wonderful character to various chocolate creations.
LES GRANDES PLANTATIONS
Chocolates from traditionally grown cocoa beans varieties that guarantee great balance and smooth flavour profiles suitable for the most common gourmet uses.
TABLETS & NAPOLITANS
Discover our 4 families of ORIGIN CHOCOLATES
THE EXCEPTIONAL GRANDS CRUS
70% dark chocolates from rare origins offering complex and subtle profiles. These noble chocolates of with an incomparably fine aromatic profile are available in limited editions. This range evolves according to the harvests.
LES PURES ORIGINES
Very high-end 75% darkchocolates mad with superior quality beans from strictly controlled origins. These perfectly balanced and subtle chocolates transport you to the heart of unique plantations.
THE GRANDS CRUS
Superior dark, milk, or white chocolates with balanced flavor profiles. Delicate to the taste, they also lend a beautiful personality to various chocolate creations.
LES GRANDES PLANTATIONS
Chocolates from traditionally grown cocoa beans varieties that guarantee great balance and smooth flavour profiles suitable for the most common gourmet uses.
TAILOR MADE
CHOCOLATE
In a partnership approach, Francois Deremiens and his team put their expertise and know-how available to chefs and brands to create on demand pure masses and personalised chocolates with specific aromatic profiles. The raw material used for these creations come from either traditional, Fairtrade or organic cultures.
TAILOR MADE CHOCOLATE
In a partnership approach, Francois Deremiens and his team put their expertise and know-how available to chefs and brands to create on demand pure masses and personalised chocolates with specific aromatic profiles. The raw material used for these creations come from either traditional, Fairtrade or organic cultures.
OUR PURE COCOA PASTE
100% pure cocoa with no other added ingredients, MAYATA's pure cocoa masses are a true dark chocolate, ideal for creating fine chocolate products as well as for preparing gourmet recipes.
OUR PURE COCOA PASTE
100% pure cocoa with no other added ingredients, MAYATA's pure cocoa masses are a true dark chocolate, ideal for creating fine chocolate products as well as for preparing gourmet recipes.
A HUMAN VISION
AND A SUSTAINABLE CHOCOLATE
At MAYATA there is a desire to contribute to positive human and environmental development. The values conveyed within the chocolate factory are creativity, honesty, credibility and transparency.
In addition to the particular care given to the terroirs and cocoa bean origins, MAYATA made the choice of sourcing their cocoa beans from small local partners – small farmers and planters, cooperatives and sourcers – respectful of nature and human conditions.
MAYATA gives priority to human scale production, guaranteeing quality and sustainability, to work based on lasting partnerships, fair purchase cost prices and to avoid involving third parties promoting short cuts.
Moreover most of the couverture MAYATA chocolates are also available with organic and fair trade labels.
A HUMAN VISION
AND A SUSTAINABLE CHOCOLATE
At MAYATA there is a desire to contribute to positive human and environmental development. The values conveyed within the chocolate factory are creativity, honesty, credibility and transparency.
In addition to the particular care given to the terroirs and cocoa bean origins, MAYATA made the choice of sourcing their cocoa beans from small local partners – small farmers and planters, cooperatives and sourcers – respectful of nature and human conditions.
MAYATA gives priority to human scale production, guaranteeing quality and sustainability, to work based on lasting partnerships, fair purchase cost prices and to avoid involving third parties promoting short cuts.
Moreover most of the couverture MAYATA chocolates are also available with organic and fair trade labels.