• Dick Taylor Madagascar Sambirano 72%
  • Dick Taylor Madagascar Sambirano 72%
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Dick Taylor Madagascar Sambirano 72%

Dick Taylor Madagascar Sambirano 72%

Weight: 56 g

$9.50
$9.50
Sale Out of Stock
Reasons to Love

Bean to Bar

Bean to Bar

Direct-Source Cacao

Direct Sourced

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 we ever purchased and made into chocolate and continues to be one of our favorites. Classic citrus notes are balanced with fruit and nut. This chocolate continues to improve and challenge our pallets batch after batch.

Ingredients: Organic cacao, Organic cane sugar

*Made in a facility that also processes milk, tree nuts, wheat and peanuts

Manufactured in a facility which also processes dairy"

Trace Dairy

Organic Cacao & Sugar

Organic+

Manufactured in a facility which also processes peanuts

Trace Peanuts

Soy Free

Soy Free

Manufactured in a facility which also processes treenuts

Trace Treenut

Organic refined sugar or alternative sweetener, and no animal products (ie defacto vegan)

Vegan+

Manufactured in a facility which also processes wheat

Trace Gluten

Awards
AOC-gold-2016 Award AOC-silver-2022 Award GT-two-2022 Award GT-two-2017 Award
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  • A CURATED SELECTION

    A diverse selection of the best, ethically made chocolate, from over 60 fine chocolate makers.

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    If it’s warm we ship with eco-friendly insulation and ice packs.

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Maker

Dick Taylor

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.

Cacao Region

Sambirano Valley, Madagascar

Perhaps the most famous growing region in the world, northern Madagascar's Sambirano Valley is known for its incredibly fruity cacao and aromatic herbs & spices. Over the past few decades three main plantations have popped up in the area to supply cacao to chocolate makers around the world, as well as some of the world's most valuable botanicals, namely vanilla, ylang-ylang, and essential oil extracts.

Cacao Estate

Akesson Estate

Perhaps one of the most famous origins in the world, Akesson’s Estate consists of several individual farms in northwestern Madagascar’s Sambirano Valley. The most prolific of these is certainly Bejofo Estate, which alone produces around 300 tons of cocoa each year. Over the last decade, Malagasy cacao (cacao grown on Madagascar) has earned a reputation for fruity, almost juicy cacao beans, which transform into some of the most unique chocolate in the world. All of the cacao grown on Akesson Estate is organic-certified.

Customer Reviews

Based on 6 reviews
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J
J.N.
Amazing

If you haven't had this, get it! This bar is fantastic!!!

K
Kristi S.
Incredible chocolate

Probably the smoothest chocolate I have ever tasted. The tasting notes are spot on, especially the molasses. 5 star!

M
Matthew G.
Tasty

Very smooth and rich chocolate that had an interesting blend of tasting notes ranging from earthy to molasses.

F
Frederick P.
Astonishingly Good Chocolate

This 2 ingredient bar insists on being held in the mouth for a good while after initial mastication. It melts slowly revealing several equally delicious layers of flavor. A bar whose richness rewards savoring slowly.

R
Reid S.

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