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I am not a huge lover of hot chocolate but I find this Belize drinking option very enjoyable. It is rich and creamy and flavorful. If you do not mind some fruitness I think you really should try it. I also recommend starting with 2 spoons rather than 4 because the heat enhances the spike of fruity taste!
Collection title: Cacao Origin: Belize
Collection title: Dick Taylor
Collection description: Former boat makers and carpenters, Adam Dick and Dustin Taylor were intrigued by the new and challenging trend, craft bean to bar chocolate. They started making chocolate in a 500 sq. ft. space in Arcata, CA in 2010. Their chocolate business, Dick Taylor, quickly evolved, and grew from their love and meticulous attention to detail. Their space in Eureka, CA boast their careful craftsmanship; into an interesting appearance with sharp letterpress packaging and an intricate, pretty mold. Dick Taylor also pushes the traditional methods of chocolate making to coax the maximum “pure” flavor they can from their beans and for their single origin chocolates. They support and purchase their beans through direct trade working directing with the farmers. Most of the bars in their collection are made from only 2 ingredients. They have won multiple awards for their bars in a few short years. Dick Taylor has ventured into rare parts of the jungle to find cacao beans no one has used before. They are constantly keeping up with the demand for chocolate but never cutting any corners to always provide the best chocolate.
Collection title: Drinking Chocolate & Hot Cocoa
Collection title: Homepage Collection
Collection title: Latest Arrivals
Collection title: Maya Mountain Cacao
Collection description: Maya Mountain is arguably one of the most established cacao origins in the world, having been one of the first to very clearly establish its own brand. Started in 2010, MMC put Belizian cacao on the map, as a pioneer in the centralized fermentery social enterprise model. What that boils down to is 350+ farming families in southern Belize selling their wet cacao beans to the MMC team at a transparent premium. Most of these families are Q’eqchi’ and Mopan Maya and have been producing cacao for generations. In 2014, the origin was even awarded an Heirloom Cacao Preservation (HCP) designation, and its versatile and rich flavors attest to the deservedness of that honor. All Maya Mountain Cacao beans are certified organic.
Collection title: Nut Free Chocolate
Collection title: Organic Chocolate
Collection title: Shop Bar & Cocoa
Collection title: Soy Free Chocolate
Collection description: These chocolates do not list soy products as a main ingredient. Some of the chocolates say: "may contain traces of soy" where perhaps a very small amount may have come in contact with the food due to shared equipment or facility usage. Each product has icons that indicate whether a product is completely soy free or may contain traces.
Collection title: Specialty Chocolate Goods
Collection title: Toledo, Belize
Collection description: Toledo is the southernmost district of Belize, home to some of the country’s most pristine rainforests, extensive cave networks, coastal lowland plains, and small offshore islands. Punta Gorda, the district capital, hosts a 3-day chocolate festival each May, which has helped build tourist interest in the region. Toledo is home to aroun 30,000 people from a wide range of cultures, including Creole, Mopan & Q'eqchi Maya, the Garifuna, Mennonites, and Mestizos; all of them rely primarily upon agriculture or fishing. Primary crops grown include beans, corn, coffee, yams, and plantains.
Collection title: United States Chocolate Makers
Collection title: Vegan Chocolate
estate-Maya Mountain Cacao