Many people have been asking about the Dick Taylor bar lineup recently, so we decided that it was time to feature these bars in a Saturday Tasting!
We currently carry the Madagascar, Belize, Fleur de Sel, Black Fig and Maple Coconut.
We'll let Adam Dick and Dustin Taylor, founders, introduce themselves. Check out their website for great information and beautiful photographs!
“How did we go from building furniture and wood boats to making chocolate? For as long as we can remember, we have been making things by hand. The time and care required for fitting a mortice or shaping a plank is not unlike the process of hand-crafting chocolate from the bean. We have never shied away from a challenge in order to produce a beautifully finished product. It is just part of who we are.
The most hands-on approach we could take was to start with the raw cacao. We are able to source the finest fairly-traded cacao and perform all the steps in-house to turn the raw ingredients into delicious chocolate, all in our small factory in Eureka, California. This entire process takes approximately three weeks to complete but allows us to make some of the finest chocolate possible. We use organic cacao and organic cane sugar in our chocolate. By not cutting corners or taking shortcuts in our process we are able to leave out vanilla, additional cocoa butter or other emulsifiers, in hopes of capturing and highlighting the subtle flavor nuances in the cacao we source from around the world. We hope you will get as much enjoyment eating our chocolate as we do making it. (http://www.dicktaylorchocolate.com/about-us/)”