By Kate Malin
Chocolate bars from Dick Taylor Craft Chocolate have two ingredients only: organic cacao and organic cane sugar. The simplicity of the ingredient list is deceptive, as it takes nearly a month for each batch of chocolate to go from raw beans to finished bars at the small factory in Eureka, California where founders Adam Dick and Dustin Taylor and their team turn out their exquisite chocolate. Although they got their start as woodworkers and boat builders, Adam and Dustin found that the same principles of craft and care could easily be applied to chocolate, their next venture. Their skill and attention to quality is apparent in every delicious, gorgeously packaged bar.
The first bar in a new set of Limited Release bars, the 70% Bolivia, Alto Beni is a stunning start to the new line. The beans are wild, harvested from the banks of the Beni River in Bolivia, then fermented in the field in banana leaves instead of the usual wooden boxes for an all around unique cacao. The finished bar is a smooth and dark, with sweet fruity notes and a green tea finish. Break off a piece and let it melt on your tongue or pair with a fresh, tangy goat cheese, sweet fruits like pears or figs, and honey to finish.
Dick Taylor Craft Chocolate 70% Bolivia, Alto Beni is available at www.dicktaylorchocolate.com and in stores across the country. Dick Taylor Craft Chocolate is part of the Good Food Awards, a project to honor food and drink producers making the sort of food we all want to eat – tasty, authentic and responsible, and a proud member of the Good Food Merchants Guild, national association uniting American craft food businesses to connect, convene and promote Good Food businesses of all sizes.
From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.
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