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

Dick Taylor Black Fig 72%

Cocoa Origin: Madagascar
Producer Country: United States
Weight: 57 g

This dark chocolate is crafted using organic cocoa beans sourced from the renowned 'Akesson Plantation' in Madagascar, paired with organic cane sugar from Brazil and dried California black mission figs. This choice of fruit is not only significant to the region where Dick Taylor operates but also aligns perfectly with the producer's signature style of bright, fruity, higher-acid chocolate. While the figs are dried and pleasantly chewy, this bar is certainly not "raisin-y" and stands apart from typical dried fruit bars — it's tropical and evokes notes of guava, feijoa, and dragonfruit. Combined with the fudge-like chocolate flavour, this bar can literally cause salivation.

$14.30

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Dick Taylor Black Fig 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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