Cocoa Origin: Madagascar
Producer Country: United States
Weight: 57 g
The beans for this bar originate from Bertil Akesson's renowned Sambirano estate. Few beans are as highly favoured among craft chocolate makers worldwide due to their bright acidity and vivid fruit profile. Indeed, this bar is replete with candied orange peel, fig jam and marmalade flavours laced throughout this rich, fudgey, bittersweet, stick-to-your-gums gooey and over-the-top satisfying chocolate.
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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.
Shop More Dick TaylorNestled 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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