BLSC imports luxury European food products for businesses that demand the highest quality. Its flagship line, MAYATA, is single-origin chocolate that pairs Belgian technical know-how with distinctive origin flavors, made for passionate chefs and pastry professionals. MAYATA Madagascar Sambirano won a Silver Award from The Academy of Chocolate.
Why pastry bakers choose MAYATA
- Single-origin couverture drops from Madagascar, Venezuela and Congo, plus a Belgian white chocolate with Bourbon vanilla.
- 100% traceable supply chains: smallholder and cooperative sourcing, agroforestry, deforestation-free cacao.
- Clean labels: no palm oil, gluten free, non-GMO, sunflower lecithin only.
- Built for production: small drops (about 1/4") that melt evenly, rated for ganache, mousse, coating, moulding, drinks, pastries and ice cream. 24-month shelf life, 44 lb (20 kg) boxes.
The MAYATA range
Which MAYATA chocolate for which job
| Chocolate | Origin | Flavor | Best for |
|---|
| Dark 100% | Madagascar (Sambirano) | Pure cocoa, no sugar; subtle bitterness, fruity and tangy | Ganache, sauces, pastries, drinks |
| Dark 64% | Madagascar (Sambirano) | Slightly bittersweet, spicy banana notes | Pastries, coating, moulding, ice cream |
| Dark 65% | Venezuela (Rio Caribe) | Honey and roasted dried fruits | Pastries, drinks, ice cream, topping |
| Milk 44% | Congo (Okapi) | Smooth, caramel and hazelnut | Pastries, topping, drinks, ice cream |
| White 35% | Belgium (Bourbon vanilla) | Silky, milky, cane sugar and Bourbon vanilla | Mousse, ganache, pastries, ice cream |
Looking for more? Browse all chocolate for bakers and baking chocolate.
Private label
BLSC also arranges custom private-label chocolate through small partner production units.
Frequently asked questions
What is MAYATA chocolate?
MAYATA is a single-origin chocolate line combining Belgian technical know-how with cacao from Madagascar, Venezuela and Congo. BLSC imports it into the United States. MAYATA Madagascar Sambirano won a Silver Award from The Academy of Chocolate.
How is MAYATA chocolate packed and how long does it keep?
The drops come in a 44 lb (20 kg) cardboard box with a 24-month best-use-by date. Keep the product tightly closed at 54-64°F and below 60% humidity.
What are the tempering temperatures?
For the dark chocolates: melt at 122°F, pre-crystallize at 83.3°F and work at 87.8°F. Temper properly for a shiny, brittle finish that resists bloom.
Are MAYATA chocolates free of palm oil and gluten? What allergens do they contain?
They contain no palm oil and are gluten free. The milk and white chocolates contain milk powder; the dark recipes contain no allergen ingredients. All are made in a workshop that also uses milk and nuts.
How do I order or get a quote?
Send a request through our contact page or email the team. Orders are packed in 2 days and shipped from Chicago across the United States.
Is private label chocolate available?
Yes. BLSC arranges custom private-label chocolate through small partner production units.
Request a Quote or Sample
Bulk pricing, spec sheets and availability on request. Orders are packed in 2 days and shipped from Chicago.
Contact for Inquiry
Merchant: blsc.us · [email protected] · +1 980 309 9545 · Mon–Fri, 8am–5pm
