Meet Mayan Red 40% White Chocolate
June 2, 2026
/The World’s First Single-Variety, Non-Deodorized White Chocolate
White Chocolate, Revolutionized
Meet the world’s first white chocolate crafted from non-deodorized, single-variety cacao butter.
By keeping the Mayan Red variety’s natural fats intact, we’ve unlocked a pure, complex, wildly fruity flavour profile that shatters every expectation of white chocolate.
The Non-Deodorized Difference
Traditionally, industrial white chocolate “deodorizes” cacao butter, stripping away its natural flavour into a blank, odorless fat.
By skipping this refining entirely, Mayan Red 40% delivers three breakthroughs for modern pastry:
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Stunningly Complex Flavour: A profile of bright, complex red fruit notes straight from the variety. No extracts, no vanilla—just pure, authentic flavour that redefines what white chocolate tastes like.
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Velvety Acidity: A precise 5.2-day fermentation locks in a vibrant, natural acidity that cuts through sweetness for a clean, sophisticated finish.
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Engineered Fluidity: High-fluidity coins crafted a flawless mirror temper and a sharp snap.
Chosen by Culinary Professionals
Mayan Red 40% is completely rewriting the rules of what white chocolate can be.
By Bomee Ki
Executive Pastry Chef & Co-Founder, Sollip*
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, Mirazur***
Mayan Red 40% white chocolate with vanilla and caviar.
By Tomofumi Uchimura
Chef, Origines*
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
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.
Crafted from 3 Ingredients
MAKING MAYAN RED 40% COINS
Start with single-variety cacao
We begin with Mayan Red single-variety cacao cultivated on our specialized farms in Central America.
MAKING MAYAN RED 40% COINS
Post-harvesting protocols
The cacao beans undergo 5.2 days of fermentation, followed by drying and light roasting.
MAKING MAYAN RED 40% COINS
Pressing from beans to paste
The beans are meticulously ground into a smooth, rich cacao paste in the universal machine.
MAKING MAYAN RED 40% COINS
Extraction
The paste is pressed to extract non-deodorized cacao butter and cacao powder, with both forms remaining deeply aromatic.
*By skipping the deodorization process, our cacao butter retains the red fruit notes and juicy acidity of Mayan Red.
MAKING MAYAN RED 40% COINS
Combining 3 pure ingredients
After years of R&D, we’ve crafted the perfect harmony of non-deodorized Mayan Red cacao butter, organic milk powder, and cane sugar, to let the variety’s natural complexity shine through.
MAKING MAYAN RED 40% COINS
The final formulation
The 40% white chocolate is refined and crafted into high-fluidity professional coins engineered for a flawless temper.