Made using a traditional coating pan, building layer upon layer of award-winning 65% Belize Dark Chocolate over organic dried tart cherries grown in Michigan. Chosen for their complex flavor, these tart cherries are both sweet and sour lending balancing notes to the rich and earthy dark chocolate and finished with a layer of cocoa powder.
We love the complexity of this chocolate bar. The folks at Dick Taylor, a craft chocolate maker in California, take special care in sourcing cacao beans directly from farmers. This helps to promote a more equitable, ethical, and sustainable cacao trade, in addition to securing some of the best cacao beans grown in the world. The care and craft that goes into each chocolate bar, from the growing, harvesting, and fermentation that happens on the farm to the hand selection of beans, roasting, and all the complicated steps to turn those roasted beans into chocolate… well it reminds of us so much of the artisan cheesemaking process! Good chocolate only comes from good beans in the way that good cheese only comes from good milk. To produce the quality of cacao needed for craft chocolate (only 1% in the world meet this standard), where often the only other ingredient is sugar, farmers must take great care of the land, of their cacao trees, just like a dairy farmer must take great care of their land and herd. And the way a craft chocolate maker harnesses the flavors through special roasting techniques, calibrating the amount of sugar that goes in each bar… reminds of how cheesemakers accentuate the flavors present in raw milk.