Using the finest cacao, and a modern take on traditional European technique, Dick Taylor Chocolate is able to fully realize the potential of the beans they source. All of their chocolate is carefully crafted from the bean in their small factory in Northern California.
“From the Toledo District, in southern Belize comes an exceptional cacao. Maya Mountain Cacao is a small co-op that has been working with local Mayan farmers to improve not only the quality of the cacao they farm but also their quality of life. They are succeeding on both levels and this award winning bar is proof of that, wonderfully nuanced, full of floral and dried fruit notes. We hope you will appreciate the hard work and care that goes into this bar.”
– Adam Dick, owner/head chocolate maker
Dick Taylor Chocolate pays $ 9,511.83 per metric ton of Toledo, Belize cacao.
- Good Food Awards
- Academy of Chocolate Bronze Winner 2016
- Academy of Chocolate Bronze Winner 2015
- International Chocolate Awards Americas 2016 Bronze
- International Chocolate Awards Americas 2017 Bronze
Origin: Maya Mountain Cacao
Tasting notes (aroma/flavor/finish): dried plum / tart cherry / jasmin
Ingredients: organic cacao, organic cane sugar