The Cacao from Bertil Akesson’s plantation in the Sambirano Valley of Madagascar is hands down some of the best and most consistent in the world. It was the first cacao Dick Taylor ever purchased and made into chocolate and continues to be one of their favorites. Classic citrus notes are balanced with fruit and nut. This chocolate continues to improve and challenge pallets batch after batch.
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 factory in Northern California.