Name: Dick Taylor Figue Noire 72%
Brand: Dick Taylor
SKU: DT-004
Price: 14.3 CAD
Availability: InStock

Dick Taylor Figue Noire 72%

Origine du cacao : Madagascar
Pays producteur : États-Unis
Poids : 57g

Ce chocolat noir est fabriqué à partir de fèves de cacao biologiques provenant de la célèbre « plantation Akesson » à Madagascar, associées à du sucre de canne biologique du Brésil et des figues noires séchées de Californie. Ce choix de fruits est non seulement important pour la région où Dick Taylor opère, mais s'aligne également parfaitement avec le style caractéristique du producteur de chocolat brillant, fruité et plus acide. Bien que les figues soient séchées et agréablement moelleuses, cette barre n'est certainement pas « aux raisins secs » et se distingue des barres de fruits secs typiques : elle est tropicale et évoque des notes de goyave, de feijoa et de fruit du dragon. Combinée à la saveur de chocolat fudge, cette barre peut littéralement provoquer la salivation.

$14.30

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Dick Taylor Figue Noire 72%

$14.30

Rooted in a background of woodworking and boat building, Adam Dick and Dustin Taylor – hence the name - have always cherished working with their hands and had a passion for craftsmanship. When they learned of the American craft chocolate movement, they recognized the common threads between working with wood and crafting chocolate from bean to bar. Fascinated by this new challenge, they purchased some small-scale equipment in 2010 and shifted their attention to detail and appreciation for quality materials to raw cacao. Today, Dick Taylor continues to work out of their small factory in Eureka, California, using only organic ingredients and ethically-sourced and direct-trade cocoa. Their beautifully designed packaging, inspired by their woodworking roots, reflects this commitment to sustainability and excellence. Adam and Dustin's journey from woodworking to chocolate making is a testament to their love for crafting and their pursuit of quality. Oh, and the two play in a cool indie, bluegrass-y band called Huckleberry Flint.

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Nestled between the Indian Ocean and mountains, Madagascar's Sambirano Valley boasts a hot and humid climate, home to the country's highest point, Maromokotro volcano, surrounded by subhumid forests teeming with wildlife found nowhere else in the world. The region's fertile plains, dotted with rivers, benefit from floods during the rainy season, depositing highly fertile fluvial soil that creates ideal conditions for crops, including cacao. While the Sambirano Valley is known for its variety of subsistence, cash, and industrial crops such as coffee, vanilla, sugarcane, rice, peanuts, and cotton, it has gained renown as one of the world's premier cacao-growing regions. The area's terroirs and microclimates can vary, but consistently result in cacao with bright fruity flavours and high acid, ideal for producing non-bitter bean-to-bar chocolates with minimal or no use of sugar.

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