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Dick Taylor Straight Bourbon Whiskey (Seasonal Release)
€14,95
Beginning with the highest quality certified heirloom cacao from Belize, Dick Taylor set out to create a chocolate bar unlike anything else in their line. It begins by aging cocoa nibs in Alchemy Distillery’s straight bourbon whiskey barrels for five months. Once fully aged these delicious nibs are used to create a 70% Dark Chocolate bar adding only cocoa butter and cane sugar. The resulting bar is amazingly robust and complex with a pronounced oak and bourbon flavors. A true one of a kind tasting experience.
Seasonal release – while stocks last!
Keeping it local
This chocolate is barrel aged in Bourbon Barrels from Alchemy Distillery just across the bay from the Dick Taylor factory. Alechemy mixes a variety of red, blue, white and yellow corn with local wheat and rye before distilling and aging for a least 2 years their charred oak barrels. These barrels are loaded full of cacao nibs and allow them 6 months to take on the subtle aroma of the bourbon aged oak.
In stock
Using the finest cacao, and a modern take on traditional European technique, Dick Taylor are able to fully realize the potential of the beans they source. All of their chocolate is carefully crafted from the bean in their small factory in Northern California.
Ingredients:
Cacao*, cane sugar*, cacao butter*
* organic
| Nett Weight | 57 gram |
|---|---|
| Type of chocolate | Dark (flavored / inclusions) |
| Cacao contents | 70% |
| Cacao Origin | Belize |
| Product characteristics | Dairy Free, Soy Free, Direct Trade, Vegan |
*required
Two carpenters make the most detailed US chocolate.
Adam Dick and Dustin Taylor are craftsmen. They use traditional techniques, classic machinery and produce an authentic taste. This is the goal of the micro factory located in Eureka, California.
You’d almost feel bad breaking a Dick Taylor's bar to eat it. All chocolate gets casted into molds with fine drawings. These will turn the chocolate to art. Packages are being made in the factory using a historic press. This makes the packages collectors items as well.
Adam and Dustin once started as boat carpenters. In 2010 they got interested in the growing world of chocolate. The same thing that made them passionate about wood, makes them passionate about chocolate as well. They would turn a rough piece of wood into an eye catching piece of furniture. Now they turn a cocoa bean into a special bar of chocolate. A Dick Taylor's bar does not need more than a bean that carries an unique flavour and a sugar that suits it well. Adam and Dustin do not add extra cocoa butter, vanilla or emulsifiers.
Dick Taylor chocolate contains loads of flavours. Keep your bar close (just put it near the couch or on your desk) and taste a piece at different moments throughout the day. You will notice a different flavour each time.
Dick Taylor Craft Chocolate
4 West 4th Street
Eureka, California 95501
USA
www.dicktaylorchocolate.com
