Chocolate Maya - Santa Barbara
Santa Barbara just got a little more idyllic. Chocolate Maya is one of the most exciting chocolate stores that I’ve come across. Rather than preparing chocolates in-house, Maya Schoop-Rutten has selected amazing chocolates from around the world to sell from her shop just off the State St commercial artery. Truffles, bonbons, bars, sauces, and more. Michel Cluizel, Charles Chocolates, Dolfin, and many others, including Los Angeles and Santa Barbara chocolatiers, such as Jessica Foster. Maya has a preference for small producers with high quality products. There are traditional and contemporary flavors and compositions.
I have to preface why I liked these chocolates so much… As you may have noticed from this blog, I’m not very much into truffles and such. Just ganache covered with chocolate? How simple, how good-in-a-trite-way. Chocolate is categorized as a rather luxurious food, but it’s amazing how many chocolates I’ve had render it unremarkable. My pet peeves are ganaches that all have the same consistency, very firm ganache, old dried out ganache, ganaches that make you wonder what the flavor is when you should be simply enjoying it, ganaches ruined by harsh flavoring oils, very buttery ganaches, unimaginative decorative designs, and of course, the usual suspects — use of high-fructose corn syrup (b/c of Karo), artificial flavors, additives, and colors.
So, the reasons why I loved the chocolates from Chocolate Maya are simple. Freshness. Variety. Flavor. Silkiness. Skill. Creativity.
To have selected these chocolates and to offer them while so fresh is a great accomplishment.
The following are my thoughts on the 8 confections that I bought. Since I don’t want to repeat myself too much, they all tasted great. I didn’t write down the descriptions in the store and I was a little too excited to think straight, so my flavor descriptions may be slightly off. And you’ll notice that I was in a spicy mood…
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The two truffles on the right are espresso with cocao nibs and chile pepper. They both had a shiny glaze on them that I’ve never seen before, and I think it looks cool. I don’t know what it is. If you do, let me know. It was either dipped or painted on, since it was on the top 75% of the confections.
The tall one was Tangerine & Chili Pepper White Chocolate Ganache. I really liked eating in a stick form; it felt elegant and fun, esp since it was so soft. And the ganache was just right — that is, not too sweet or fatty.
I think it’s interesting that there’s barely a chocolate coating around these ganaches. On the one on the right, the coating was a little rough in a good-looking way, like it’d been painted on or rolled lightly in a palm with a little chocolate in it. These bonbons were were honey/bee pollen, I believe, and cayenne pepper. Instead of being rolled in cocoa powder, the cayenne one was rolled in cayenne. That was mighty hot.
This milk chocolate ganache was wonderfully fluffy like a mousse and just a bit buttery; whipped. And again, a very thin shell. I believe that these were by Jessica Foster.
I love that this cappuccino cup had two fillings — the bottom, Brazilian Arabica coffee ganache and the top, white chocolate gianduja, with a layer of chocolate in between. It took the coffee cup shape a step further than if it had only one swirl of ganache in it, as I’ve had elsewhere. Looks like this is a Michel Cluizel.
It’s difficult to see in this picture, but as far as I can tell, this one had a hazelnut praline in the center and a crunchy outer layer, like a croquant, that covered the bottom and sides. I’m not sure how they are able to mold the crunchy layer in such a way. Genius.
I also saw truffles made with agave nectar for sale, which was a first for me.
If you’re anywhere near Santa Barbara, I suggest that you head there fast.
Here’s an article about the store: http://independent.com/news/2007/mar/29/chocolate-maya/
May 3rd, 2007 at 6:22 am
If the presentation and the packaging are any tell, the chocolates must be superb.
May 3rd, 2007 at 6:35 am
The texture looks perfect. I wonder if I can persuade these people to ship their goods. :*)
May 4th, 2007 at 5:33 am
Hey Nina, what kind of camera do you have for all these great shots?
May 4th, 2007 at 11:21 am
Gary -
Well, I do know that Charles Chocolates ships direct. I have no idea about the others, though.
Natalie - I use a Casio Exilim EX-Z55 digital camera. It’s a few years old, though, and I think that they have a newer version available. Adjusting the white balance setting and having a lot of light are the factors that affect the quality of the pic’s the most, I think.
May 5th, 2007 at 6:19 pm
Those look fantastic. They definitely put my truffle project from last February to shame!
And yes, a good camera makes all the difference. I recently picked up a Canon 300D (an older digital SLR) that I found on Craigslist for a good price to use for my shots and it’s definitely been an improvement over my old point and shoot.
May 8th, 2007 at 7:28 am
Nina, if you ever have problems with the white point, etc. and you are desperate to publish some important pictures - let me know. As a graphic designer, I’m a Photoshop pro. Almost any picture can be pushed to get what you saw when you took the picture.
May 8th, 2007 at 11:32 pm
Tommy — I have to admit that I retain a love for my old manual SLR — I used to take black & white head shots in NYC with it back in 1999 — but I have no flash or liking for taking film to be developed… I think there are still pic’s in there from 2004
Thanks so much, Gary! That’s great to know, b/c sometimes, the lighting just turns out oddly.
October 18th, 2007 at 2:20 pm
I stumbled upon Maya last Spring and they are simply the best! I’ve been in contact with Maya and they will ship out, however it’s difficult since some truffles are cream based.
The owner responds to e-mails and will work with you on shipping her delicate truffles! maya@chocolatemaya.com
Does anyone know all of the other flavors that are not sizzling spicy?
October 22nd, 2007 at 12:06 pm
I’m glad you like them, too! And thanks for the info — I’m so happy that people outside of Santa Barbara can enjoy them, too.
I haven’t been back since this visit, so I don’t remember the other flavors, but I’ll check it out next time.
October 26th, 2007 at 12:30 pm
Please Join us for Chocolate de Vine!!!
Santa Barbara Rape Crisis Center presents Chocolate de Vine on Saturday November 3rd at the Santa Barbara Maritime Museum, from 7-10pm.
The event is a celebration of chocolate & wine, featuring a judged competition of chocolate creations by some of the area’s top chefs as well as tastes of some of the best wines from California. Entertainment will be provided by The Magic of Brazil with Vanessa Isaac and Band including Randy Tico, Fabiano Nascimento, Daniel “Chin” Yoshimi and Lisa Beck. The event includes a silent auction and raffle.
The private VIP reception will begin at 6pm sharp. The VIP reception includes reserve wines, champagne, hors d’ oeuvres and a chocolate dessert demonstration.
Tickets are $55 advance/$65 door (if available) and limited VIP tickets are available for $95. Tickets are available at East Beach Winery, The Chocolate Gallery, Los Olivos Grocery, The Carpinteria Wine Co., on-line and in person at SBRCC. Please see our website at http://www.sbrapecrisiscenter.org for more information. Please call (805) 963-6832 x 13 for volunteer and Sponsorship opportunities.
Some of the delicious chocolate and wine will be provided by: Chocolatiers: Bacara, Bella Dolce, Chocolate Maya, Elements, Fresco, Jessica Foster Confections, Rincon Beach Club and Catering, and Cindy Black from The Wine Cask and MMM… Cake! joining California vintners including, Casa Cassara Winery & Vineyard, Giessingerer Winery, Michael~David Winery, Mid-Life Crisis Winery, Jessie’s Grove, Rideau Vineyard, Scott Cellars, Summerland Winery, Tastes of the Valleys Thorne Wine, & more.
April 17th, 2008 at 6:13 pm
I’m eating my way up the 101 next week, so I’ll be sure to stop at Chocolate Maya.
Any other suggestions for the 101 between LA and Oakland? Have you ever been to CocoaBon in Los Gatos?
April 17th, 2008 at 9:10 pm
Sorry, that’s all I’ve got… I’ve never taken the 101 up, or been to Los Gatos or CocoaBon — but I think I remember seeing them featured on a TV show, like In Wine Country or something. Their cocktail-flavored jelly beans sound pretty brilliant…