Adam Dick and Dustin Taylor started out building furniture. Years of working together and refining their craft opened the doors for any business they desired, but luckily, cacao fell into their highly skilled hands.
Ever the artisans, Dick and Taylor are intensely involved in every step of the chocolate-making process, from the start of the raw cacao to completion of the packaged perfection. The in-house production in their Eureka, California, factory is so detailed that they don’t have to rely on vanilla extract or emulsifiers to achieve the right flavor or texture—it’s all in the basics. Many awards and accolades later, Dick Taylor Craft Chocolate has a bright future ahead.
The Dick Taylor Maple Coconut bar starts with a base of the label’s 72% Belize dark chocolate bar (which recently won an award at the 2016 World Finals of the International Chocolate Awards, by the way) and pairs it with maple-caramelized shredded coconut. It’s a rich and pure foundation of chocolate, topped with a flaky texture, tinged with a hint of sweetness. I love savoring every bite and letting it melt in my mouth, then enjoying the chewy texture of the coconut. This is more intense than sweet, so a couple pieces at a time will do, and it may be too heavy to pair with wine. (But by all means, give it a try!) As the final touch, the bar itself is a work of art: a beautifully carved design centers around the label’s name, written elegantly in a diamond. Don’t spend too much time looking, though. Take a bite!