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White Chocolate that Tastes like Cacao

June 4, 2026

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Discover the world’s first white chocolate crafted from single-variety, non-deodorised cacao butter.

Discover the world’s first white chocolate crafted from single-variety, non-deodorised cacao butter.

Our Revolution : the choice of a non-deodorised cacao butter

Traditionally, industrial white chocolate is made using deodorised cacao butter — stripped of its natural aroma and flavour to become a neutral, odourless fat.
Yet the flavour of cacao travels through its fat: cacao butter. By refusing this refining step, we bring a major innovation to modern pastry : the pure fruity flavour of single-variety Mayan Red cacao in a 40% white chocolate, with no flavourings and no vanilla.

Only 3 Pure Ingredients:

To understand this chocolate, the best approach is not to compare it with a traditional white chocolate, typically used for texture or colour stabilisation. Mayan Red 40% White Chocolate possesses such remarkable aromatic depth that it can be considered as dark chocolate.

Engineered for high fluidity, these coins are the perfect foundation for a luxury ganache, a velvety ice cream, or an elegant mousse. Step beyond tradition; the artistic possibilities are limitless.

The High-Performance Format

Chosen by the most daring culinary professionals

By Bomee Ki

Executive Pastry Chef & Co-Founder, Sollip*, London

Mayan Red 40% white chocolate mousse, crunchy pear-rhubarb compote with yuzu confit set on an Earl Grey pound cake.

By Emilie Gerardi

Executive Pastry Chef - Creation for David Toutain**, Paris

Mayan Red 40% white chocolate with vanilla and caviar.

By Tomofumi Uchimura

Chef, Origine*, Dijon

Mayan Red 40% white chocolate, matcha and pastry cream, joconde sponge, matcha buttercream, matcha syrup and ganache, topped with a marbled glaze made of yuzu and sweetened condensed milk, matcha tuile, and a white chocolate yuzu crumble.

By Søren Scheel

Executive Pastry Chef, Kødbyens Fiskebar, Copenhagen

Mayan Red 40% white chocolate, dehydrated Danish strawberries rehydrated in a strawberry reduction, Verbena ice cream, tonka chantilly and crispy meringe.

By Boulangerie Miettes

Paris 18eme

Vanilla crème montée with Mayan Red 40% white chocolate, vanilla ganache and pecan praline on sweet pastry.

The Aromatic Profile

Milky & Creamy

The Dominant Note:

A creamy, velvety profile that cushions the intensity of the unrefined fat. It provides a luxurious foundation without the overwhelming sweetness of traditional white chocolate.

Red Fruits

The Unique Note:

The true revolution of this chocolate. Because the cacao butter is left intact, it delivers vibrant red fruit notes straight from the Mayan Red variety.

Caramelised Nut

The Subtle Note:

A warm, lingering finish with toasted nuttiness. This sophisticated undertone develops naturally during our gentle roasting process.

Thanks to a precise 5.2-day fermentation and light roast, a wave of rich creaminess and vibrant fruitiness cuts through the cane sugar, leaving a subtle nod of nuttiness.

Engineered for Perfection

Engineered for Perfection

The Table Tempering Guide

1- Melt the chocolate in a bain-marie or microwave until it smoothly reaches 45°C.

2- Pour two-thirds of the melted chocolate onto a clean marble surface, leaving the remaining one-third in your bowl as a warm reservoir, spread and cool.

3- Work the chocolate across the marble with a scraper or palette knife, spreading it constantly until it thickens and drops to 25–26°C.

4- Scrape the cooled chocolate back into the bowl with the reserved warm third. Stir thoroughly until the combined batch reaches its ideal working temperature of 29°C.

5- Pour the tempered chocolate into clean, dry molds. Tap the molds firmly on the counter to release any trapped air bubbles.

6- Let the molds rest at room temperature for 5 minutes to kickstart crystallization before moving them.

7- Allow the chocolate to fully set and contract in a cool space or specialized chocolate refrigerator at 15–17°C.

8- Inspect the underside of the mold. If the chocolate looks completely detached and opaque, gently invert the mold to release your finished creation.

The Production Steps of Mayan Red 40% Coins

01.
The Production Steps of Mayan Red 40% Coins

Single Variety Cacao Beans

Mayan Red beans are grown on our partner farms in Central America and on our regenerative farm in Nicaragua.

The Production Steps of Mayan Red 40% Coins

02.
The Production Steps of Mayan Red 40% Coins

Roasting

Once harvested, the Mayan Red cacao beans are fermented for 5,2 days, dried, and then lightly roasted to preserve the original flavour of the fruit.

The Production Steps of Mayan Red 40% Coins

03.
The Production Steps of Mayan Red 40% Coins

Cacao Mass

The beans are then ground into a rich, smooth cacao mass or liquor.

The Production Steps of Mayan Red 40% Coins

04.
The Production Steps of Mayan Red 40% Coins

Pressing

By pressing the mass, we obtain two ingredients: non alkalised cacao powder on one side, and non-deodorised cacao butter on the other.

It is the fat that carries the flavour of the cacao, and we use it raw to craft our Mayan Red 40% white chocolate.

The Production Steps of Mayan Red 40% Coins

05.
The Production Steps of Mayan Red 40% Coins

The Recipe

The final step is the blending of three pure ingredients. After years of research and development, we have created the perfect harmony between non deodorised Mayan Red cacao butter, whole milk powder, and cane sugar, allowing the natural complexity of the variety to shine through.

The Production Steps of Mayan Red 40% Coins

06.
The Production Steps of Mayan Red 40% Coins

Moulding

The 40% white chocolate is finally shaped into high fluidity professional pistoles designed for flawless tempering.