Good Food Awards for Chocolate 2016

The Good Food Awards published their winners for 2015. The following unflavored bars won awards in the chocolate category:

Brasstown Ecuador 75%
Dick Taylor Bolivia Alto Beni 70%
Escazú Piura Blanco, Peru 70%
Fruition Bolivian Wild Harvest 74%
Just Good Madagascar 70%
Lonohana Estate Kanahiku 70%
Ritual Mid-Mountain Blend
Ritual Belize 75%
Rogue Jamaica
Rogue Tranquilidad

International Chocolate Awards 2015

Today the International Chocolate Awards announced the 2015 world winners.

WORLD WINNERS

Best In Competition
Rogue Porcelana

Dark
GOLD: Rogue Porcelana
GOLD: SOMA Porcelana
SILVER: Bonnat Vale do Juliana
SILVER: Friis-Holm (Bonnat) Chuno 70% Double Turned
SILVER: Friis-Holm (Bonnat) Chuno 70% Triple Turned
SILVER: Marou Tien Giang 70%
SILVER: Pacari Lacumbia 70%
SILVER: Pacari Montubia 70%
SILVER: Pacari Raw 70%
SILVER: SOMA CSB Chama
BRONZE: Amano Chuao
BRONZE: Bonnat Haiti
BRONZE: Dick Taylor Madagascar Sambirano

High Percentage
GOLD: Friis-Holm (Bonnat) La Dalia 85%
SILVER: Friis-Holm (Bonnat) La Dalia 100%

Micro-batch Dark
GOLD: Cacao Hunters Arhuaco 72%
SILVER: Cacao Hunters Arauca 70%
SILVER: Duffy's Honduras Indio Rojo
SILVER: Hummingbird Hispaniola 70%
SILVER: Omnom Madgascar 66%
SILVER: Pump Street Bakery Grenada 70%
BRONZE: Pump Street Bakery Madagascar Criollo 74%

Alternative Sweetener Dark
BRONZE: Starchild Wild & Raw

Americas Finalists

Dark
Amano Chuao
Amano Dos Rios 70%
Amano Porcelana 70%
AMAZ Amazonas 67%
Cacaosuyo Piura Select
ChocXO Camino Verde Ecuador 72%
ChocXO Tres Rios Peru 68%
ChocXO Yaguachi 70%
Dick Taylor Dominican Finca Elvesia
Dick Taylor Madagascar Sambirano
Franceschi Canoabo 70% 2015
Franceschi Choroni 70% 2015
Franceschi Ocumare 70% 2015
Franceschi Rio Caribe 60% 2015
Franceschi Sur del Lago 60% 2015
Marou Lam Dong 74%
Marou Tien Giang 70%
Marou Treasure Island 75%
Pacari Esmeraldas 60%
Pacari Lacumbia 70%
Pacari Manabi 65%
Pacari Montubia 70%
Pacari Raw 70%
Pacari Tangara 70%
Ritual Mid Mountain Blend
Rogue Jamaica
Rogue Porcelana
Rogue Tranquilidad
SOMA Porcelana
SOMA CSB Chama
SPAGnVOLA Dominican Republic 70% Single Estate
SPAGnVOLA Dominican Republic 75% Single Estate
SPAGnVOLA Dominican Republic 80% Single Estate
TCHO Bright

High Percentage
Marou Tan Phu Dong 85% (Heart of Darkness)
Palette de Bine Camino Verde Ecuador 85%
Ritual Ecuador 85%

Micro-batch Dark
Brasstown Ecuador 75%
Cacao Hunters Arauca 70%
Cacao Hunters Arhuaco 72%
Cacao Hunters Sierra Nevada 64%
Cacao Hunters Tumaco 70%
Dandelion Oko-Caribe, Dominican Republic
Fresco 224 Dominican Republic 72%
Hummingbird Hispaniola 70%
Hummingbird Reserva Zorzal 70%
Madre Likao Kula Farm, Kona HI
Millcreek Cacao Roasters 70% Pure Dark
Palette de Bine Lam Dong Vietnam 72%
Sirene Guatemala 73%

Rough/Textured Dark
Cacaosuyo Batanero

Alternative Sweetener Dark
Palette de Bine ”Bines à l’érable” San Juan Estate Trinidad 70%
Starchild Wild & Raw

European Finalists

Dark
Åkesson’s 75% Criollo Madagascar Ambolikapiky 75%
Bodrato Ecuador 75%
Bonnat Cacao Real del Xoconuzco
Bonnat Cuba
Bonnat Dark Organic
Bonnat Haiti
Bonnat Maragnan
Bonnat Vale do Juliana
Friis-Holm Barba 70%
Friis-Holm Chuno 70% Double Turned
Friis-Holm Chuno 70% Triple Turned
Friis-Holm Johe 70%
Friis-Holm La Dalia 60%
Friis-Holm La Dalia 70%
Friis-Holm Medagla 70%
Friis-Holm Nicaliso 70%
Friis-Holm Rugoso 70%
Morin Nicaragua Chuno 70%

High Percentage
Åkesson’s 100% Criollo Madagascar Ambolikapiky
Friis-Holm La Dalia 85%
Friis-Holm La Dalia 100%
Hotel Chocolat Honduras, Mayan Red 100%
Naive Madagascar Extra Dark
Rózsavölgyi Trincheras 95
Timo A. Meyer 95% Venezuela

Micro-batch Dark
Ara Chocolat Porcelana 70%
Chocolate Tree Peru Marañón 69%
Duffy’s Honduras Indio Rojo
Duffy’s Nicaragua Chuno
Duffy’s Nicaragua Nicaliso
Guido Castagna Raw Venezuela
Guido Castagna Raw Madagascar
Omnom Madagascar 66%
Pump Street Bakery Grenada 70%
Pump Street Bakery Madagascar Criollo 74%
Rózsavölgyi Porcelana

Rough/Textured Dark
Donna Elvira Modicana 70% Madagascar
Donna Elvira Modicana 70% Peru Piura

Northwest Chocolate Festival Awards

The awards were announced tonight for the 2015 Northwest Chocolate Festival. There were three judged categories (Single Origin, Milk Chocolate and Inclusions) and three non-judged awards.

In the judged Single Origin category, the winners were:

• 1st: Fruition Hispaniola 68% (Dominican Republic)
• 2nd: Dick Taylor Bolivia Alto Beni 70%
• 3rd: Amano Guayas 70% (Ecuador)

In the judged Milk Chocolate category, the winner was:

• Sirene Guatemala

In the judged Inclusions (flavored chocolate) category, the winners were:

• 1st: Fruition Bourbon Aged Dark Milk 61%
• 2nd: Amano Red Raspberry
• 3rd: Fruition Brown Butter Milk 43%

They also gave out non-judged awards:

• Lifetime Achievement: Bill Fredericks, the Chocolate Man
• Mott Green Sustainability: Emily Stone of Maya Mountain Cacao, Cacao Verapaz, and Uncommon Cocoa Group
• Founder's Choice: Dick Taylor Bolivia Alto Beni 70%

You can still buy tickets for this weekend online ($30 for full day) or at the door ($20 for afternoon starting at 12:30 p.m.) at Pier 66 (the Bell Harbor Center) in Seattle.

Event: Seattle Craft Chocolate Week

Craft Chocolate Week is a new series of events coordinated around the huge presence of artisan chocolate makers in Seattle during the Northwest Chocolate Festival. There are five limited attendance events to provide a more intimate and interactive experience than the crowded activities of a typical chocolate festival. Barbie Van Horn of Finding Fine Chocolate has generously given us four promo codes to share with you for discounts at these events.

• Tue, Sep. 29: Wine and Chocolate Pairing with Adam Dick and Dustin Taylor at Chocolat Vitale. Taste a flight of three French wines from H Wines paired with three bean to bar chocolates. Talk with Adam Dick and Dustin Taylor of Dick Taylor Chocolate. $20 after $10 off promo code vitale.
• Wed, Sep. 30: New Cacao Origin with David Menkes and Tesla Test Rides at Seattle Tesla. Taste a new origin of cacao and converse with David Menkes of LetterPress. Meet the farm manager who grows this rare cacao. Take a test ride in a Tesla. $25 after $15 off promo code tesla.
• Mon, Oct 5: Craft Beer and Chocolate Pairing with Clay Gordon at Kakao. Learn how to pair beer and chocolate using the concept of simultaneous contrast with Clay Gordon of The Chocolate Life. $25 after $25 off promo code kakao.
• Fri, Oct 9: Coffee and Chocolate Pairing with Aaron Barthel of Intrigue Chocolate. Taste pairings of chocolate and coffee, and enjoy Aaron Barthel's French style truffles. $25 after $5 off promo code intrigue.
• Sat, Oct 10: Understanding Craft Chocolate with Rob Anderson at Chocolat Vitale. Experience chocolate at different stages of production to learn about the steps of chocolate-making with Rob Anderson of Fresco. Taste how origin, roasting, and recipes affect the flavors of chocolate. $25.

You can purchase tickets for each of these events on the Craft Chocolate Week website until they are sold out.

Academy of Chocolate 2015 Awards

The London Academy of Chocolate released their ridiculously large number of award winners for 2015.

They had two bean to bar dark chocolate categories: under 80% and at least 80%.

GOLD under 80%
Åkesson's Madagascar 75% Criollo
Amano Ocumare 70%
Bar au Chocolat Dominican Republic 70%

SILVER under 80%
Åkesson's Bali 75% Trinitario
Bar au Chocolat Madagascar 70%
Castronovo Colombia Sierra Nevada 72%
Chocolat Madagascar Fine Dark 65%
Chocolat Madagascar Organic Fine Dark 70%
Dick Taylor Madagascar Sambirano
Green & Black's THIN Dark 70%
Hotel Chocolat 70% Saint Lucia Rabot Estate Bord du Lac
Pump Street Bakery Grenada 70% Crayfish Bay Estate
Pump Street Bakery Madagascar Criollo 74% Åkesson's Estate
Red Star Duffy’s Honduras Indio Rojo 72%
SPAGnVOLA Nigeria 70% Oda Cocoa Estate
SPAGnVOLA Dominican Republic 70% Single Estate

BRONZE under 80%
Amano Chuao 70%
Amano Cuyagua 70%
Amano Madagascar 70%
Amano Morobe 70%
Amazona 74% El Shunté (Tiesto)
Amazona 72% Valle del Chanka (Lamas)
AQUIM Q 65%
Chocolate Tree Madagascar Sambirano 72%
Chocolate Tree Peru Marañon 69%
ChocXO Camino Verde Ecuador 72%
ChocXO Guantupi Ecuador 75%
ChocXO Tres Rios Peru 68%
Damson Ecuador 70% Los Rios
Damson Madagascar 70% Åkesson Estate
Dick Taylor Belize Toledo
Dick Taylor Ecuador Camino Verde
Doble & Bignall Raven Johe 72%
Domori Ocumare 77 Criollo 70%
Du Jour Pure 70%
Hotel Chocolat 70% Honduras Mayan Red
Idilio Origins No. 3 Selección Cata Ocumare
Idilio Origins No. 4 Carenero Urrutia Superior
NAÏVE Nicaragua Nicalizo 72%
Omnom Madagascar 66%
Original Beans Papua Kerafat
Original Beans Piura Porcelana
Pacari Esmeraldas 60%
Red Star Duffy’s Nicaragua Chuno 70%
Ritual Mid Mountain Blend
Rococo Organic Dark 65% Artisan Bar
Rozsavolgyi Madagascar Criollo 71% Åkesson Estate
Rozsavolgyi Puerto Cabello 74%
Rozsavolgyi Porcelana 71%
Tobago Cocoa Estate

GOLD at least 80%
Åkesson's Madagascar 100% Criollo

SILVER at least 80%
Papa 80% Peru
Pump Street Bakery Honduras Finca Tres Marias 80%
SPAGnVOLA Dominican Republic 80% Single Estate

BRONZE at least 80%
Bar au Chocolat Trinidad 80%
Baravelli's Madagascan Sambirano 82%
Chocolat Madagascar Fine Dark 85%
Michel Cluizel Noir Infini 99%
Domori Criollo 100% Hacienda San Jose
Hazel Mountain 87% Venezuela Bean Sur del Lago
Szanto Tibor Baracoa Cuba 88% Ocenta y Ocho

Here's a link to the full lists of 2015 Award Winners in all of the categories.

Review: Dick Taylor Ecuador Camino Verde

Richard's Rating: 7.0

chocolate maker Dick Taylor bar Ecuador Camino Verde region Ecuador plantation Camino Verde cacao trees unknown year unknown size 57g ~ 2.0oz cocoa solids 76% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium-dark brown PANTONE 19-1012 Dark Brown appearance imprint, smooth aroma earth (hay, burlap), spice snap hard taste roast (tea, cocoa), earth (hay), nut, fruit melt more smooth length medium finish sour, somewhat tannin

Dick Taylor made this Ecuador chocolate with cacao beans from the Camino Verde farm. The chocolate was crafted from 76% cacao beans and 24% organic cane sugar.

Inside a paper envelope, the chocolate came wrapped in gold foil-sided wax paper. The best before date was September 2014 and the batch number was 13252.

The unscored two ounce bar had Dick Taylor's intricate imprint with only some insignificant, barely detectable bubbles. The color was a medium-dark brown Dark Brown (PANTONE 19-1012). The bar had a hard snap.

The aroma smelled strongly of hay. Secondary scents included an earthy burlap and some spice.

Camino Verde had flavors of roast, earth, nut, and fruit. The roast was mostly tea with a little cocoa. The earthy flavor was primarily the dominant hay of the aroma. Nuttiness and fruit developed, but remained in the background compared with the tea roast and hay earth flavors.

The chocolate had a more smooth melt. The length was medium, with the chocolate flavor lasting 30 to 35 seconds after the chocolate was gone. The finish was sour and somewhat tannin.

Overall, it's a great bar if you like the flavors found in this chocolate. The other chocolate we've reviewed made from the high-quality Camino Verde cacao, Rogue's Balao, is even better, but costs quite a lot more.

You can purchase Ecuador Camino Verde online for $8.00 directly from Dick Taylor or from Chocolopolis. I also found it for only $7.00 at The Chocolate Clinic.

Review: Dick Taylor Dominican Finca Elvesia

Richard's Rating: 7.0

chocolate maker Dick Taylor bar Dominican Finca Elvesia region Dominican Republic plantation blend cacao trees unknown year 2013 size 57g ~ 2.0oz cocoa solids 74% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium brown PANTONE 19-1012 Dark Brown appearance imprint, smooth, uneven sheen aroma earth (must), roast (tobacco), dried fruit (prune) snap hard taste earth, roast (tea), fruit (plum, grapefruit, lime, raisin), sour, tannin melt more smooth length medium finish tannin, acidic, somewhat sour

U.S. bean to bar chocolate makers Adam Dick and Dustin Taylor craft chocolate in their factory in Arcata, California. Dick Taylor makes all of their unflavored chocolate from only two ingredients: cacao beans and cane sugar.

The 74% cocoa solids were entirely cacao beans. Although Dominican Finca Elvesia was not certified, both ingredients were organic.

The unscored two ounce bar came wrapped in gold foil-sided wax paper inside a paper envelope. The best before date was August 2014 and the batch number was 13246.

Even with its extremely detailed imprint, this chocolate had a smooth surface and was remarkably nearly free of bubbles. The sheen was uneven in a few spots. The chocolate had a medium brown Dark Brown (PANTONE 19-1012) color. The snap was hard.

The aroma of Dominican Finca Elvesia contained scents of musty earth, tobacco roast, and dried fruit. The dried fruit scent smelled primarily of prune.

This chocolate tasted of earth, roast, and fruit. It began primarily as earth, but the flavor of tea with strong tannin came forth fairly quickly. The fruit flavors developed more slowly, and revealed themselves as plum, raisin, and a sour citrus that seemed to be a combination of grapefruit and lime.

The melt was more smooth. The chocolate flavor lasted 35 to 40 seconds after the chocolate was gone, giving a medium length that was nearly long. The final aftertaste was tannin, acidic, and somewhat sour.

You can purchase Dominican Finca Elvesia online for $8.00 directly from Dick Taylor or for $7.49 from Caputo's.

Review: Dick Taylor Madagascar Sambirano

Richard's Rating: 7.0

chocolate maker Dick Taylor bar Madagascar Sambirano region Madagascar plantation blend cacao trees unknown year 2013 size 57g ~ 2.0oz cocoa solids 72% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium-light brown PANTONE 19-1526 Dark Red Brown appearance imprint, smooth, uneven sheen, bubbles aroma earth (grass), dairy (cheese), fruit, roast, spice snap hard taste earth, fruit (berry, citrus, lemon), roast (cocoa), molasses, acidic, sour melt more smooth length medium finish acidic, somewhat tart, somewhat sour

Adam Dick and Dustin Taylor are among the chocolate-making purists, crafting their unflavored chocolate from only cacao beans and cane sugar (with no added cocoa butter, lecithin, or vanilla).

They sourced the cacao for this Madagascar Sambirano bar from Åkesson. Both the cacao beans and cane sugar were organic, though the bar was not certified.

The two ounce bar came wrapped in gold foil-sided wax paper inside a paper envelope. It was a single unscored bar with Dick Taylor's intricate imprint. The best before date was August 2014 and the batch number was 13232.

The chocolate had a smooth surface, but the sheen was uneven in a couple of places and there were several bubbles from the finely detailed mold. The color was a medium-light brown Dark Red Brown (PANTONE 19-1526). The snap was hard.

Madagascar Samibrano had an aroma of earth, dairy, fruit, roast, and spice. The earth and dairy were strongest, with more distinct scents of grass and cheese, respectively.

The taste started with some earthiness before the fruit flavors of berry, citrus and lemon came forth. Cocoa roast and molasses were also present. The taste was acidic and slightly sour.

The melt was more smooth, with a slight fudginess. The length was medium, with the chocolate flavor lasting about 25 to 30 seconds after the chocolate was gone. The finish was acidic, somewhat tart, and somewhat sour.

Compared with the previous version of this bar we reviewed, the melt has improved. I slightly preferred the taste of that prior incarnation, but overall, this was another great chocolate from Dick Taylor.

You can purchase Madagascar Sambirano online for $8.00 directly from Dick Taylor or for $7.49 from Caputo's.

Review: Dick Taylor Belize Toledo

Richard's Rating: 8.5

chocolate maker Dick Taylor bar Belize Toledo region Belize plantation (blend) cacao trees (unknown) year 2013 size 57g ~ 2.0oz cocoa solids 72% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $7.50

color medium-dark brown PANTONE 19-1317 Bitter Chocolate appearance imprint, smooth aroma earth (mold), floral (hibiscus), fruit (prune), spice, roast (malt) snap hard taste sweet, earth, floral, fruit (apricot), spice (cinnamon), dairy, tannin, roast (malt) melt creamy length long finish tannin, slightly acidic

In their Arcata, California, factory, U.S. bean to bar makers Adam Dick and Dustin Taylor currently craft chocolate bars from four origins: Belize, Dominican Republic, Ecuador, and Madagascar. They previously made a bar from Bolivia as well.

As with all of their unflavored bars, Dick Taylor made Belize Toledo from only two ingredients: 72% organic cacao and 28% cane sugar. The bar was not certified organic. The beans for this chocolate came from Maya Mountain Cacao, who purchases cacao from farmers in the Toledo and Stann Creek districts of Belize.

Belize Toledo came wrapped in gold foil-sided wax paper inside a paper envelope. There was a pull tab to open the outer paper envelope, but it didn't function for me and merely tore off. The best before date for the bar reviewed here was August 2014, and the batch number was 13224.

The color of the chocolate was a medium-dark brown Bitter Chocolate (PANTONE 19-1317). The bar had Dick Taylor's intricate mold, and this particular bar looked beautiful. The imprint was clear and the surface was smooth. Several very fine bubbles were present, but did not detract from the overall appearance.

The bar had a hard snap. The aroma included earth, floral, fruit, spice, and roast scents. The floral scent reminded me of hibiscus. The earthiness contained a suggestion of mold. The fruit scent included prune. The roast was malt.

Belize Toledo tasted initially sweet. As the chocolate began to melt, earthiness transitioned into floral and fruit. The fruit flavor included apricot. A cinnamon spice flavor was present, along with some dairy. I noticed tannin and a malt roast as well.

The melt was superior, with a creaminess nearly as good as Rogue's. The chocolate flavor lasted more than 50 seconds after the chocolate was gone, giving a long length. The finish was tannin and slightly acidic.

This is my favorite of Dick Taylor chocolates, and the best bar I've tasted in months. Belize Toledo easily joins our Best Chocolates Overall. This chocolate bar won a bronze at the Northwest Chocolate Festival in September and a Good Food Award this month.

You can purchase Belize Toledo online for $7.50 directly from Dick Taylor.

Good Food Awards for Chocolate 2014

The Good Food Awards published their winners for 2014. The following unflavored bars won awards in the chocolate category:

Askinosie San Jose Del Tambo (Ecuador 70%)
Blue Bandana 70% Madagascar
Dick Taylor Belize Toledo 72%
Fruition Dominican 70%
Guittard 100%
Patric Signature 70%
Rogue Balao (Ecuador 75%)
Rogue Hispaniola (Dominican Republic 70%)
Rogue Silvestre (Bolivia 75%)
Videri Ecuador Camino Verde 90%

The links above go directly to our associated detailed chocolate bar review.

Northwest Chocolate Festival Awards

Tonight the awards were announced for the Northwest Chocolate Festival. There were two judged categories (Bean to Bar and Inclusions) and one non-judged category.

In the judged Bean to Bar category, the winners were:

• GOLD: Rogue Balao
• GOLD: Rogue Silvestre
• SILVER: Patric 67% Madagascar
• BRONZE: Dick Taylor Belize

In the judged Inclusions (flavored chocolate) category, the winners were:

• GOLD: Patric 74% In-NIB-itable
• SILVER: Madre Triple Cacao
• BRONZE: Grenada Nib-A-Licious

They also gave out non-judged awards, including:

• Lifetime Achievement Award: Bill Fredricks of Chocolate Man
• "Mott Green" Sustainability: Fran Bigelow of Fran's Chocolates
• Artisan of the Year: Karen Neugenbauer of Forte Chocolates

You can still buy tickets at the door for this weekend ($40 for a day pass or $65 for both days) at the Conference Center of the Washington State Convention Center.

Review: Dick Taylor Bolivia

Richard's Rating: 6.0

chocolate maker Dick Taylor bar Bolivia region Bolivia plantation (blend) cacao trees (unknown) year (unknown) size 57g ~ 2.0oz cocoa solids 75% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $7.50

color dark brown PANTONE 19-1314 Seal Brown texture imprint, smooth aroma earth (soil), roast (malt, smoke), sweet snap hard taste earth, roast (malt), sweet, nut, fruit, bitter melt smooth length medium finish bitter, slightly sour

Dick Taylor has been crafting bean to bar chocolate in small batches since 2010. They currently make chocolate from four origins: Belize, Bolivia, Dominican Republic, and Madagascar. In addition, they sell a few flavored bars, such as Black Fig, Fleur de Sel, and Maple Coconut.

Bolivia was made from 75% organic cacao beans and 25% organic cane sugar. The bar was not certified organic. The cacao beans were from a small lot of Rio Bene Wild Harvest (cacao beniano) sourced from John Nanci of Chocolate Alchemy.

Dick Taylor has an extremely detailed chocolate mold, as you can see in the photo of the bar above. The bar came wrapped in gold-sided foil inside an outer paper wrapper that was sealed on the back with a large product sticker. The best before date was September 2013.

The color of Bolivia was a dark brown Seal Brown (PANTONE 19-1314). The top surface was smooth, with just a few bits of adhered chocolate. The snap was hard.

Bolivia smelled primarily of earth and roast. The earthiness seemed to be a rich soil scent. The roast was mostly malt, with a little smokiness. The aroma also revealed sweetness.

The chocolate tasted of earth, roast, and sweetness as well. The roast contained malt. Along with those flavors were nut, fruit, and bitter.

The melt was smooth. The length was medium, with the chocolate flavor lasting 20 to 25 seconds after the chocolate was gone. The finish was bitter and slightly sour.

The Bolivia bar is not currently for sale from Dick Taylor, but you can purchase it for $8.95 from The Meadow.

Review: Dick Taylor Madagascar

Richard's Rating: 7.0

chocolate maker Dick Taylor bar Madagascar region Madagascar plantation (blend) cacao trees (unknown) year (unknown) size 57g ~ 2.0oz cocoa solids 72% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $7.50

color medium brown PANTONE 19-1431 Fudgesickle texture imprint, smooth, uneven sheen, bubbles aroma earth, roast, fruit, spice, dairy (cheese), acidic snap hard taste earth, fruit (citrus, lemon, berry, watermelon), roast (cocoa), acidic melt smooth length medium finish somewhat acidic, slightly sour

MORE RECENT REVIEW: Dick Taylor Madagascar Sambirano

U.S. chocolate makers Adam Dick and Dustin Taylor craft their bean to bar chocolate from only cacao beans and cane sugar. Dick Taylor currently makes four unflavored single origin chocolate bars: Belize, Bolivia, Dominican Republic, and Madagascar, as well as some flavored ones.

Madagascar contained 72% cacao beans and 28% cane sugar. Both ingredients were organic, though their bars are not certified. The cacao beans were sourced from Bertil Åkesson.

The bar came came wrapped in gold-sided foil inside an outer paper wrapper sealed on the back with a large product sticker. The best before date was September 2013.

Madagascar had a medium brown Fudgesickle (PANTONE 19-1431) color. As you can see in the bar photo above, Dick Taylor has a beautifully detailed chocolate mold. The top surface was smooth, with an uneven sheen and several tiny bubbles. The snap was hard.

The aroma contained earth, roast, fruit, spice, and dairy scents. The dairy scent was suggestive of cheese. I also found the aroma acidic.

The chocolate started out tasting earthy, and then revealed a wonderful collection of fruit flavors: citrus, lemon, berry, and watermelon. A cocoa roast and acidity were present along with the bonanza of fruit.

The melt was smooth. The chocolate flavor lasted about 25 to 30 seconds after the chocolate was gone, giving a medium length. The finish was somewhat acidic and slightly sour.

You can purchase Madagascar for $7.50 directly from Dick Taylor, or for $7.95 from The Meadow.

Review: Dick Taylor Dominican Republic

Richard's Rating: 6.5

chocolate maker Dick Taylor bar Dominican Rep. region Dominican Republic plantation (blend) cacao trees (unknown) year (unknown) size 57g ~ 2.0oz cocoa solids 74% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $7.50

color medium-dark brown between PANTONE 19-1317 Bitter Chocolate and PANTONE 19-1015 Bracken texture imprint, smooth, bubbles aroma earth (musty), roast (smoke, tobacco), spice, fruit snap hard taste earth, roast (tea), fruit (lime, berry, plum), sweet, tannin melt smooth length short finish tannin, somewhat bitter

MORE RECENT REVIEW: Dick Taylor Dominican Finca Elvesia

U.S. bean to bar chocolate makers Adam Dick and Dustin Taylor released their first chocolate bars in November 2010 from their small factory in Arcata, California. These former wood craftsmen (of furniture and boats) now apply their passion for quality to the production of small batch single origin chocolate. Dick Taylor currently produces a few flavored chocolate bars and four single origin ones: Belize, Bolivia, Dominican Republic, and Madagascar.

Their Dominican Republic bar was made from 74% cacao beans and 26% cane sugar. Although the bar was not certified, both ingredients were organic. The cacao beans were sourced from La Red cooperative (through Alex Whitmore at Taza).

Dick Taylor has an incredibly detailed chocolate mold, as you can see in the photo of the bar above. Dominican Republic came wrapped in gold-sided foil inside an outer paper wrapper sealed on the back with a large product sticker. The best before date was September 2013.

The chocolate was a medium-dark brown, slightly browner than Bitter Chocolate (PANTONE 19-1317) and slightly redder than Bracken (PANTONE 19-1015). The intricate top surface was smooth, with several tiny bubbles. The snap was hard.

The aroma contained earth, roast, spice and fruit. The earthy scent was musty; the roast scent was a smoky tobacco.

Dominican Republic initially tasted of earth and a tea roast. Fruit flavors came quickly, in the form of strong lime along with some berry and plum. Sweetness and tannin were also present.

The melt was smooth. The length was short, with the chocolate flavor lasting 15 to 20 seconds after the chocolate was gone. The finish was tannin and somewhat bitter.

You can purchase Dominican Republic for $7.50 directly from Dick Taylor, or for $7.95 from The Meadow.