Dick Taylor’s approach to chocolate making is very hands-on. They are committed to making the best chocolate they know how. Over time, as their knowledge of the process of making chocolate has grown, the process has become more and more complex. The current methods are a result of study, research, experimentation and trial-and-error. And the goal is to constantly be improving their chocolate as well as recognizing any shortcomings.
Dick Taylor Chocolate sources the finest fairly-traded cacao and perform all the steps in-house to turn the raw ingredients into delicious chocolate, all in a small factory in Eureka, California. This entire process takes approximately three weeks to complete but allows for the making some of the finest chocolate possible. By using organic cacao and organic cane sugar, and by not cutting corners or taking shortcuts in the process, they are able to leave out vanilla, additional cocoa butter or other emulsifiers, in hopes of capturing and highlighting the subtle flavor nuances in the cacao sourced from around the world.
Disclaimer: I received one or more of the products mentioned above for free. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.