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*
- Heat 1/2 cup milk in a small saucepan until steaming (not yet boiling).
- Add 1/4 cup drinking chocolate and whisk vigorously over low heat until all chocolate is completely melted.
- Pour into espresso mug, sip and enjoy.
For a lighter version use water: for decadence, use cream.
Also exceptional in chilies, desserts, mochas, on ice cream, etc.
“From the Toledo District, in southern Belize comes an exceptional cacao. Maya Mountain Cacao is a small co-op that has been working with local Mayan farmers to improve not only the quality of the cacao they farm but also their quality of life. They are succeeding on both levels and this award winning Cchocolate is proof of that, wonderfully nuanced, full of floral and dried fruit notes. We hope you will appreciate the hard work and care that goes into this chocolate.”
-ADAM DICK, OWNER/HEAD CHOCOLATE MAKER