BEVERLY'S TASTING NOTE:
The Toledo district of Belize produces some of the most distinctive cacao in the Western Hemisphere, and Dick Taylor does more justice to it than anyone else I have found. This bar opens with a bright, almost citrusy acidity — not sharp, just alive — then moves through layers of red fruit and raw honey before settling into a clean, warm cocoa finish that stays beautifully. It is the bar I reach for when I want to prove to someone that American chocolate belongs in the same conversation as the finest European makers. It always works.
Cacao - 72%
Price- $11–$14
Size - 60g bar
WHAT MAKES IT EXTRAORDINARY:
Adam Dick and Dustin Taylor were woodworkers before they became chocolatiers — and that maker's sensibility is evident in everything they do, from the meticulous small-batch roasting to the hand-wrapped packaging. Their Belize Toledo is a masterclass in what bean-to-bar chocolate can achieve when every decision along the way is made with genuine craft and no shortcuts taken.
The Toledo district of Belize produces some of the most distinctive cacao in the Western Hemisphere, and Dick Taylor does more justice to it than anyone else I have found. This bar opens with a bright acidity, moves through red fruit and raw honey, then settles into a clean warm finish. It is the bar I reach for when I want to prove that American chocolate belongs in the same conversation as the finest European makers. It always works.
