Chocolate of the Day:
Dick Taylor Chocolate
Dominican Republic bar
Very Good
Weight: 1.5 oz. (42.4 g.) / 2 oz. (56.6 g.) total bar
Calories: 225 calories in 3/4 bar
Cost: $N/A - part of a shipment with 3 bars
Purchased from: Standard Cocoa, New York City, NY
Today was Day #3 of Chocolate and Dominican Republic Theme Week.
This dark chocolate (74% cacao) bar with a great flavor arc from Dick Taylor Chocolate (Arcata, CA) arrived at my doorstep several months ago, courtesy of Standard Cocoa (New York, NY).
Standard Cocoa offers a subscription for those who would like to know more about (and taste) craft chocolate, on a regular basis. Bars from some of the best new American makers who are making dark, often single origin bars, from scratch -- teasing out the best flavors from cacao beans worldwide -- can be shipped to your door-step.
This Dick Taylor bar was made with fairly-traded and organic cacao, and organic cane sugar. That's it. No emulsifiers, vanilla or other additives. So the flavors (enabled by many layers of successful processing and technique) really had a chance to shine.
Dick Taylor Chocolate
Dominican Republic bar
Very Good
Weight: 1.5 oz. (42.4 g.) / 2 oz. (56.6 g.) total bar
Calories: 225 calories in 3/4 bar
Cost: $N/A - part of a shipment with 3 bars
Purchased from: Standard Cocoa, New York City, NY
Today was Day #3 of Chocolate and Dominican Republic Theme Week.
This dark chocolate (74% cacao) bar with a great flavor arc from Dick Taylor Chocolate (Arcata, CA) arrived at my doorstep several months ago, courtesy of Standard Cocoa (New York, NY).
Standard Cocoa offers a subscription for those who would like to know more about (and taste) craft chocolate, on a regular basis. Bars from some of the best new American makers who are making dark, often single origin bars, from scratch -- teasing out the best flavors from cacao beans worldwide -- can be shipped to your door-step.
This Dick Taylor bar was made with fairly-traded and organic cacao, and organic cane sugar. That's it. No emulsifiers, vanilla or other additives. So the flavors (enabled by many layers of successful processing and technique) really had a chance to shine.