Mexico, Soconusco (72% dark) Limited Release

This is a limited release bar.

Dick Taylor’s first ever chocolate from Mexico sets a very high bar! Adding only a touch of organic cane sugar to the cacao, the nuances of these flavors are allowed to shine through without distracting with any other ingredients. The cacao itself displays flavor notes of persimmon, fudge, prunes, and molasses. This unique cacao origin is build on the foundation laid by centuries of growth and cultivation.

Co-op: Rayen Cacao, Mexico

Tasting notes:
Persimmon / Fudge & Prune / Molasses

Brand: ,

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SKU: DTC-1050 Category:

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Product Data
Weight 0,085 kg
Dimensions 16 × 10 × 0,8 cm
Nett weight

Type of chocolate

Cacao contents


Cacao origin


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Leadtime/ date

Case/ Order quantity


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.

Cacao*, Cane Sugar*.
* organic

The cultivation of cacao in Mexico has a rich and colorful history that dates back nearly 4,000 years. While the birthplace of cacao lies on the other side of the equator, in the upper Amazon Basin of South America, the earliest civilizations in Mesoamerica transported cacao up north throughout Central and North America. The ancient Mokoya civilization were the first recorded people to process cacao in Mexico. The Mokoyas later gave rise to the Olmecs, which would eventually develop into the Mayan Civilization. The Mokoyas were an early sedentary people who are credited with coining the word “kakawa”, which later translated to “cacao”- the term we still use to this day!

The tradition of cacao farming remained a crucial part of early American culture through the rise and fall of several major civilizations. In its most primitive context, cacao was a form of currency where the cocoa beans were used as a means of trade. It then developed into a drink for royalty, taken in liquid form as a hot beverage. Cacao eventually landed in the hands of the first colonists, when the Spaniards arrived in the New World, and brought it back to Europe. This new import from the Americas would eventually be mixed with sugar, refined, and made into the world’s first “chocolate”. Without this crucial link to the historical legends, stories, and traditional uses of cacao in ancient indigenous cultures, we may not have chocolate as we know it today.

With such a long and established tradition of growing cacao in Mexico, we would expect to see a plethora of Mexican origin chocolate bars on the market. Unfortunately, this is not the case. The annual production of cacao in Mexico is estimated to be around 27,000 tonnes, which is nearly 3 times the total amount grown in Central American countries. Even though this seems like a significant amount of cacao, Mexico is still not producing enough to meet their domestic needs for chocolate production, and are left to import cacao from other regions. The way the beans have traditionally been harvested and fermented, leaves much to be desired as far as specialty or fine grade cacao. Countrywide, the cacao is typically not fermented, but is either washed right after breaking open the pods, or allowed to ferment for 2-3 days, and then the remaining pulp is washed off. A longer fermentation period is one of the key factors contributing to the complex and developed flavors we find in cacao. Without the opportunity to ferment properly, the “cacao lavado” (“washed cacao”) lacks the depth and flavor qualities associated with fine grade cacao.

Even though Mexico has never been a significant source for specialty cocoa, one thing it has always had going for it are its genetics. Much of the cacao grown in and around the state of Chiapas, has a very long genetic history. Many of the old trees around that area bear the mark of the original Criollo genetics, cultivated thousands of years ago. In 2016, a farmer co-op was established called Organización de Productores de Cacao Sostenible Rayen, with the goal of reviving the cacao legacy left behind by the earliest civilization of Mesoamerica. By propagating the oldest trees on the farms, and then fully fermenting the cacao, they have been able to unlock the amazing flavor potential of these unique trees. We are once again able to experience the elegance and quality of exceptional Mexican cacao!

We at Dick Taylor Chocolate are honored to be working with such a unique cacao origin, building on the foundation laid by centuries of growth and cultivation. The terroir of where this chocolate is grown shines brightly in this bar, drawing attention to its complex flavors. The cacao itself displays flavor notes of persimmon, fudge, prunes, and molasses. Adding only a touch of organic cane sugar to the cacao, we allow the nuances of these flavors to shine through without distracting with any other ingredients. We hope this bar connects you to the history and appreciation of some of the oldest cacao on the continent.


DICK TAYLOR, Eureka, California, USA

Among the pioneers of the craft bean-to-bar chocolate in the USA, Adam Dick and Dustin Taylor founded Dick Taylor Craft Chocolate in 2010. They use traditional techniques, classic machinery and produce an authentic taste. This is the goal of the micro factory located in Eureka, California.

About Dick Taylor

  • They use fine cacao from different origins from around the world: Madagascar, Brazil, Belize, Jamaica, Colombia and the Solomon Islands. On every chocolate bar, there is a detailed description of every origin and the story of how the chocolate makers discovered that specific cacao.
  • The Dick Taylor inclusion bars are the delicious expressions of typical American flavors, from the year-round appreciated Brown Butter and Bourbon Whiskey bars to the seasonal Ginger Snap and Orange Bourbon Pecan bars.
  • The beautiful custom design of their chocolate bars makes the Dick Taylor Craft Chocolate bars unique, recognizable and unforgettable. They are among the most photographed craft chocolate bars on Instagram.
  • Before making chocolate, Adam and Dustin were boat makers.
  • They have won a long list of international chocolate awards since 2013 for their single origin bars. The most awarded so far have been the 72% Madagascar Sambirano bar, with refreshing notes of citrus and red berry, and the 72% Belize Toledo bar, with delicate floral and nutty aromas.
  • Despite the ever-increasing demand for their chocolate, Adam and Dustin
    are committed to maintaining their high standards from the bean to the bar.

The Dick Taylor range

The dark chocolate bars by Dick Taylor Craft Chocolate don’t include any fillers like added cocoa butter, soy lecithin or vanilla, leaving every single-origin cacao the chance to express a distinctive aromatic profile. The cacao percentage in their plain dark chocolate bars never exceeds 75%. With only the addition of organic cane sugar, every bar is a journey of flavors across the world.

Their inclusion bars include stable flavors in their assortment and seasonal releases. Among the stable inclusion bars we find the popular Black Fig with 72% Madagascan cacao and the Fleur De Sal made using their signature Northerner Blend Chocolate. When the winter holiday season comes around, the Orange Bourbon Pecan is among their bestsellers.

Dick Taylor Craft Chocolate completes the selection with decadent drinking chocolate to be enjoyed at home or used by professionals. From the classic 72% Single Origin Belize to the 72% Peppermint, the authentic flavors of their craft chocolate can be savoured also in liquid form.

Curious if Dick Taylor would be suitable for your store? Order the sample kit for a perfect introduction to the brand! The kit includes several items of different categories.

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  • We have no minimum order for EU customers.
  • Minimum order for non-EU customers is €500,-
  • Ordering goes by case quantity. If there's less stock than the case quantity the system won't allow you to add it to the cart. We can add this for you to your order manually. Just leave a note in the comments or contact us otherwise.
  • You can order via the normal product or brand pages in the webshop or via the Quick Order Form.
  • In My Quick Order you will find items you have previously ordered - even more convenient for repeat purchases!
  • Both the Recommended Retail Price (excl. VAT) as well the wholesale price (excl. VAT) is indicated for each product.


We ship by DHL or PostNL. These usually deliver within 24 hours (within Holland and Belgium). For other countries the lead-time is about 2-3 days. After your order is processed and ready to ship you will receive a notification by email, detailing the scheduled delivery date and a Track & Trace code.

Shipping cost per country

We charge a fixed fee for shipping (figures exclude VAT):

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the Netherlands
Czech Republic
CroatiaRest of the world
Shipping costs€7,50€15,00€20,00€25,00€30,00Actual cost
Free order (free shipping)€150,-€300,-€400,-€500,-€600,-none
Minimum order-----€500,-

We can arrange transportation for orders to customers outside the EU and will provide an estimate of the shipping cost. Alternatively, you can arrange shipping & collection yourself.

In case you wish to book your own transport, you can indicate this at checkout. In which case we do not charge shipping- or order costs.


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  • Credit card (Visa, Mastercard, American Express)
  • Bancontact / Mister Cash (Belgium)
  • Invoice - settlement terms 21 days d.o.i.

For new international customers we ask for payment in advance, before the dispatch of the goods. After 3 succesful orders we can switch to payment by invoice (settlement terms 21 days d.o.i.).

Product types and lead time

We have two types of products in our range; stock products and Zotter back-order products (e.g. hand-scooped).

Stock productsZotter backorder products (e.g. Hand-Scooped, Squaring the Circle)
Brands / productsCacaosuyo, Chocolate Tree, Dick Taylor, Fjåk, Fruition, Krak, Menakao, Qantu, Standout, Taza, To'ak and Zotter.All Zotter hand-scooped bars, all squaring the circle and all product from the Zotter range that are not available online but only via the price & ordersheet.
ProcedureThese we supply from stockThese we do not stock and supply on customer order only.
Lead-time1-3 working days1 week

On the Product page ('product data' tab) as well as on the Quick Order Form the type of product and the respective lead-time is indicated.

Combining stock products and Zotter back-order products in one order

It is possible to combine stock products and Zotter back-order products in one order. We will contact you to check if you want the order to be shipped in two parts or wait untill it's complete and then ship in whole.

Customer Service

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Most ethical, most delicious

Perhaps it is because we have not been working in the chocolate business for so long (since 2014) that we work so passionately, accurately and in a personal way. In our team everyone brings his or her own expertise to the table. Organizing chocolate events, selling chocolate, writing articles, organizing tastings or master classes, judging at chocolate awards and much, much more. Our broad work and expertise leads to us always being on top of the latest trends. That is why we also know what your customers need, and how you can have a competitive advantage with the specialty chocolate that not many others sell.

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