Former boat makers, Adam Dick and Dustin Taylor started making chocolate in a 500 sq. ft. space in Arcata, CA. Their chocolate business quickly evolved, and grew from their love and meticulous attention to detail. Their new space in Eureka, CA sings of their careful craftsmanship; the restoration and organization of their chocolate making equipment on the factory floor is impeccable. Besides being one of the most interesting in appearance with sharp letterpress packaging and an intricate, pretty mold, Dick Taylor also pushes the traditional methods of chocolate making to coax the maximum “pure” flavor they can from their beans and for their single origin chocolates. Most of the bars in this collection are made from only 2 ingredients. They have won multiple awards for their bars in few short years.
Tasting Notes: This bar has an intense dried fruit flavor of plum and apricot. It has a nice firm snap, with bright acidity, and a long finish.
Maker Notes: Dark, rich California black mission figs paired with 72% Madagascar chocolate.
Tasting Notes: This savory bar pairs salt with a floral citrus cacao from Guatemala. At 70% the immediate taste of fruit is quickly followed by a smooth dark espresso chocolate....
Maker Notes: Guatemalan dark chocolate with notes of plumeria blackberry peach cobbler and espresso.