Mayana Chocolate: Delicious, Unique, and On Sale for the Holidays

I first became aware of Mayana Chocolate a few months back. Award-winning chocolatier and chef Daniel Herskovic, currently based in Chicago, sent me an introductory email, asking if I knew anyone who might support his quest to open a shop in the Twin Cities. I pored over Daniel's business plan, excitedly imagining how we might find a way to work together. And then, for my wife's birthday, I ordered some chocolates to see if they were any good. They are.

Mayana Chocolate is, as you can see above, beautiful. The packaging is great, and the chocolates themselves are gorgeous. As for the taste, I'll just say that the flavor of Mayana Chocolate is every bit as impressive as the variety, which includes Carmelized Apple and Milk Chocolate Ganache, Toasted Pecan and Bourbon Marzipan with Milk Chocolate and Cinnamon, Fleur De Sel Caramel, and Crème Brulee. Each of the chocolates I tried was deliciously balanced; the flavors were always second to the chocolate itself, not overpowering. Most pleasantly surprising to me were the Passion Fruit chocolates (pictured at right). I'm not usually a fan of these -- I tend to think of them as boorish party-goers, garish dressers, chocolates that announce their presence with fanfare they never quite deserve -- but Daniel's Passion Fruit chocolate is amazing, creamy and flavorful. My wife and I shared a box of them and both wished we had more.

Mayana Chocolate has won various rewards in recent years, and the Chicago Reader named it "Best of Chicago 2010: Best Chocolates." Daniel has graciously agreed to extend his discount on 16-piece boxes of chocolates for a limited time (normally $37, now $29). You can order them here.

All right, I'm done shilling for Daniel and Mayana. I just happen to like them both a whole lot. Let's just say that my wife was very happy with her birthday gift. Now, if we can just find a way to entice Daniel to move to Minneapolis...


Lee Zukor is the founder of Simple, Good, and Tasty. Email him at