Name: Dick Taylor Chocolat au lait noisette 55%
Brand: Dick Taylor
SKU: DT-007
Price: 13.99 CAD
Availability: InStock

Dick Taylor Chocolat au lait noisette 55%

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

Cette barre allie des noisettes grillées de l'Oregon, du lait entier biologique provenant d'une ferme familiale locale et du cacao provenant directement de Fazenda Camboa , le plus grand domaine de cacao biologique du Brésil. Considérez-le comme une version plus saine, sans additifs, biologique et équitable d'un Ferrero Rocher – similaire, mais supérieure à tous égards. Cela inclut sa saveur, où un délicat tourbillon de crème glacée molle au chocolat/vanille remplace la douceur écoeurante des confiseries commerciales, et sa texture, qui est ultra-douce et beurrée avec un croquant de noisette satisfaisant partout.

$13.99

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Dick Taylor Chocolat au lait noisette 55%

$13.99

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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Bahia, a large state in central Brazil that hugs the Atlantic Ocean, features up to nine distinct climate types and diverse geography, with average rainfall ranging from 363 to 2,000 mm per year, depending on the region. Its topography includes mountains descending into plains, extensive coastlines with beaches and coconut groves, and areas of swamps and lagoons. The aptly named “Cocoa Coast” in the south is where most cocoa farming is done. This part is characterized by ecological sanctuaries, dense forests, and wetland vegetation. Unfortunately, large monocrop plantations left the region vulnerable to a disease called “Witches Broom” which all but wiped out cocoa farming in the 1980s. However, family farms have since revitalized the industry, focusing on premium cocoa and artisan chocolate production.

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