65%, 70% and 80% dark bars

Maya Mountain 80% Dark Chocolate Bar

Single-origin 80% dark • Belize • 2 ingredients

An 80% single-origin dark chocolate bar made with Maya Mountain cacao from Belize and raw sugar. 2026 harvest, 90 g.

$15.00
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Pickup available at 2746 47th Street

Usually ready in 24 hours. Pickup available 12-5pm, Monday-Friday. Text Jen at 720 648-8893 to arrange pickup
Description

An 80% single-origin dark chocolate bar made with Maya Mountain cacao from southern Belize. With just cacao bean and raw sugar, this bar gives the origin room to shine, making it a thoughtful choice for cacao lovers and anyone building a single-origin tasting.

How it tastes

Our Maya Mountain cacao's flavor profile brings together honey and apricot with orange blossom and fudge. These are tasting notes from the cacao, not added ingredients.

Where the cacao comes from

Maya Mountain cacao comes from small family farms in the Toledo District of southern Belize. Careful fermentation brings out the origin's fruit and floral character. This bar features the 2026 harvest.

What's in it

Cacao bean and raw sugar. Just two ingredients. Manufactured in a facility that processes coconut.

Size

One 90 g / 3.2 oz bar.

How to enjoy it

Let a piece melt slowly, or taste it alongside another single-origin bar to explore the differences between cacao origins. Pair with a cup of tea or coffee, and share a few pieces with someone curious about darker chocolate.

Store somewhere cool and dry, away from sunlight. Chocolate is sensitive to heat.
Ingredients & Allergy Information

Made with thoughtful ingredients: Cacao bean, raw sugar

Allergens: This product was manufactured in a facility that processes tree nuts.
Product Care

Moksha Chocolate is handcrafted in our Boulder, CO kitchen. To ensure the best experience, store your chocolate in a cool, dry place away from direct sunlight and heat.
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Frequently Asked Questions

  • Single origin chocolate is made using cacao beans sourced from one specific region, farm, or cooperative. Unlike blends, which mix beans from multiple places, single-origin bars highlight the distinct flavor profile of one terroir: capturing the unique notes shaped by that region’s soil, climate, and cultivation methods.

    It’s a way to taste the story of a place through chocolate. Pure, unblended, and deeply expressive.

  • Yes, it definitely does. In fact, that’s one of the most fascinating things about single origin chocolate. It captures the unique flavor of a specific place. Just like wine or coffee, cacao beans absorb characteristics from the environment they grow in. The soil, the climate, the altitude, and even how the beans are fermented and dried all influence how the final chocolate will taste.

    For example, cacao from Madagascar often has bright, fruity notes like citrus or red berries. It can taste surprisingly tangy, almost like there's a hint of natural fruit added, even though it's just cacao and sugar. On the other hand, beans from Ecuador tend to be more floral, with subtle flavors like banana, honeysuckle, or dried herbs. Cacao grown in Peru might offer deeper, earthier flavors, such as molasses, roasted cocoa, or dried stone fruit.

    Every bar tells a story about where it came from. When you eat single origin chocolate, you're tasting more than just chocolate. You're experiencing the land, the climate, and the craftsmanship that went into making it. That’s what makes each origin feel so distinct and memorable.

  • The best way to enjoy single origin chocolate is to slow down and treat it like a tasting experience, not just a snack. Our chocolate bars are crafted to showcase the natural complexity of the cacao bean, so taking your time allows those unique flavors to fully come through.

    Start by breaking off a small piece and noticing its aroma. You might catch hints of fruit, flowers, spice, or earthiness even before the chocolate hits your tongue. Place the piece on your tongue and let it melt slowly, without chewing. As it melts, you’ll notice how the flavor evolves. What starts as rich and bold might give way to something delicate, floral, or even a little tangy.

    To deepen the experience, try tasting the bar at room temperature and away from strong competing flavors like coffee or mint. You can also compare bars from different origins side by side. This can highlight just how much geography and processing influence taste. It’s a fun, mindful practice that reveals the nuances in each bar and helps you discover what you personally enjoy most.

    You don’t need a refined palate, just curiosity and a little attention. The goal is to connect with the chocolate, the craft behind it, and the place it came from. That’s what makes single origin chocolate so rewarding.

  • Single-origin cacao offers a more expressive, nuanced chocolate flavor and aligns with Moksha’s commitment to ingredient integrity. It also allows for closer relationships with growers and more thoughtful sourcing practices.