Using the finest cacao, and a modern take on traditional European technique, Dick Taylor Craft Chocolate is able to fully realize the potential of the beans they source. All of their chocolate is carefully crafted from the bean in their small Northern California factory.
TASTING NOTES (AROMA/FLAVOR/FINISH): HONEYSUCKLE/FRESH GRAPE/WALNUT
"Fazenda Camboa, in the Bahia region of Brazil, was founded in 1942 by the Carvalho family. What started as a small family farm quickly grew to be one of the most important estates in the area. Sadly, the farm almost closed in the 90's as they suffered through years of a cacao disease called "Witches Broom" which destroyed nearly 96% of the farms annual output. Despite the hardship the Carvalho family, using their tremendous amount of experience, has battled back by, and little by little has rebuilt volume and greatly improved quality. Now, building on a solid foundation, they have grown to become the largest organic producer of cacao in the region. We are pleased to be one of the few American chocolate makers to be using this cacao. We feel like the rich history shines through in a very unique and highly enjoyable chocolate."
-ADAM DICK, OWNER/HEAD CHOCOLATE MAKER