Dick Taylor Craft Chocolate

Artisan Single-Origin Chocolate

The folks at Dick Taylor have discovered that taking a hands-on approach to chocolate manufacturing makes all the difference when it comes to quality and taste. This Eureka, California-based company started out building furniture and wooden boats. Later, that same hand-crafted skill was applied to the chocolate-making process. Each and every step is given an incredible amount of attention and care, whether it’s sourcing the organic cacao and sugar cane, slowly roasting to bring out the full flavor of each and every bean or molding and tempering the final pieces of chocolate. The entire manufacturing process can take three weeks, but that slow and careful approach ensures that every chocolate bar has the very best flavor and quality possible.

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Belize 70% Dark Chocolate Couverture

1-Kilo Couverture Blocks

1 kg block of 70% Belize Dark Chocolate Couverture from Dick Taylor’s professional line of chocolate for bakers and confectioners. This award winning single-origin Belize is crafted from bean to bar in northern California; wonderfully nuanced, full of floral and dried fruit notes.

Dick Taylor Belize 65% Dark Chocolate Covered Almonds

Chocolate Coated Almonds

Almonds in Belize 72% Dark Chocolate

This delicious treat is made by delicately roasting organic California almonds. Using traditional coating pans, D.T. slowly builds layer upon layer of  72% Belize dark chocolate. We hope you enjoy the elegant take on this traditional confection.

55% Milk Chocolate Bar with Vanilla

A Deliciously Creamy Milk Chocolate

Starting with the highest quality Brazilian cacao, and the best old-fashioned organic A2/A2 whole milk from Alexandre Family Farm, DT has created a deliciously creamy 55% milk chocolate. It is highlighted by a very special addition of Madagascan Vanilla Beans.

What is A2/A2 Milk?

“Traditionally, cows produced milk with A2/A2 beta-casein protein. Over time, a mutated A1 gene worked its way into dairy cattle. Cows today produce a combination of A1 and A2 proteins, creating a type of milk that is relatively new to the human body and may be more difficult to digest. We choose cows that while roaming our pastures only make A2/A2 milk. It’s most natural to the body and easily absorbed. You can trust that our milk is always 100% pure A2/A2. Our milk is milk the way cows were intended to produce, old fashioned milk.” – Alexandre Family Farm

Dick Taylor 55% Milk Chocolate Bar with Vanilla
Dick Taylor 55% Milk Chocolate Bar with Hazelnuts

Dick Taylor 55% Milk Chocolate Bar with Hazelnut

With Delicately Roasted Hazelnuts from Oregon

Delicately roasted Oregon hazelnuts have been paired with DT’s exceptional milk chocolate made from earthy Brazilian cacao and old-fashioned, A2/A2 whole milk from Alexandre Family Farm.

Belize 72% Dark Chocolate Bar

Aroma | Flavor | Finish: Dried Plum | Tart Cherry | Jasmine

From the Toledo District, in southern Belize comes an exceptional cacao. Maya Mountain Cacao is a small co-op that has been working with local Mayan farmers to improve not only the quality of the cacao they farm but also their quality of life. They are succeeding on both levels and this award winning bar is proof of that, wonderfully nuanced, full of floral and dried fruit notes. We hope you will appreciate the hard work and care that goes into this bar.

Dick Taylor 72% Belize Dark Chocolate Bar
Dick Taylor Brazil 75% Dark Chocolate Bar

Brazil 75% Dark Chocolate

Aroma | Flavor | Finish: Honeysuckle | Fresh Grape | Walnut

Fazenda Camboa, in the Bahia region of Brazil, was founded in 1942 by the Carvalho family. What started as a small family farm quickly grew to be one of the most important estates in the area. Sadly, the farm almost closed in the 90’s as they suffered through years of a cacao disease called “Witches Broom” which destroyed nearly 96% of the farms annual output. Despite the hardship the Carvalho family, using their tremendous amount of experience, has battled back by, and little by little has rebuilt volume and greatly improved quality. Now, building on a solid foundation, they have grown to become the largest organic producer of cacao in the region. We are pleased to be one of the few American chocolate makers to be using this cacao.We feel like the rich history shines through in a very unique and highly enjoyable chocolate.

Madagascar 72% Dark Chocolate

Aroma | Flavor | Finish: Molasses | Orange | Raisins/Toast

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.

Dick Taylor 72% Madagascar Dark Chocolate Bar
Dick Taylor 73% Fleur de Sel Dark Chocolate Bar

Fleur de Sel 73% Dark Chocolate

With Hand-Harvested Sea Salt from Guatemala

The 73% Northerner blend is paired with subtle and delicate hand-harvested Guatemalan sea salt by Bitterman Salt Co. – a perfect blend of sweet & savory.

Brown Butter & Sea Salt in 73% Dark Chocolate

Savory & Smooth

Browned Humboldt Creamery butter paired with Dick Taylor’s 73% Northerner Blend, hand-sprinkled with roasted cacao nibs and sea salt.

Dick Taylor 73% Brown Butter with Nibs & Sea Salt Dark Chocolate Bar

Madagascar 72% Dark Chocolate Bar with Black Fig

A Harmonious Blend

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, paired with dark, rich California black mission figs.

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