32 to 35 chocolates
Thursday, 06 February 2014 07:27
Saturday, 02 November 2013 22:12
Thank you Santa Barbara for another great year.
Tuesday, 23 October 2012 20:30
Your support has been
incredible, many cocoa farmers around the world are living better because of you!
Thanks to all your help,
Chocolate Maya is now part of the Heirloom cacao preservation sponsoring farmers through funds and education.
Come and see us soon at Chocolate Maya & Chocolate Lounge, where you can see the faces of the farmers and their families and drink cocoa in a relaxing and warm atmosphere while savoring chocolate confections.
Friday, 04 May 2012 02:27
I have been transported into Peru just by tasting the Fortunato No 4, I can not think of anything else for the past 3 days, I am obsess with this chocolate. I made a simple ganache with this gem it does not need anything added, actually it is almost a breach to mess around with this beautiful chocolate. My absolute favorite is the paper thin bar we are eating right now at Chocolate Maya. I will quote one of our favorite customer. ” I think it is fantastic.Its addicive enough that my room mate and I have already eaten 2 of the bars. Ti leaves such a wonderful aftertaste in your mouth, and the way that it tastes different on different parts of the palette really makes each bite enjoyable. I just hope this chocolate hasn’t completely ruined me. I tried eating a bit of the XXXXX bar (very famous and delicious bar) and found that it just doesn’t stack up. Ti’s not as smooth, it doesn’t contain the depth of flavor, and the after taste is, in comparison bad.
I can not say more, it is so true!
Tuesday, 03 April 2012 15:20
The Almond Excursion WRITTEN BY ILA RUTTEN One morning Chocolate Maya (my mom), and I left the sweet scent of jasmine blooming in Santa Barbara for a more unusual olfactory treat. We were heading out to Wasco, CA, otherwise known as the almond capitol of the world. Nate Siemens of Fat Uncle Farms had invited [...]