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Operating out of their small factory in Eureka, California, Adam Dick and Dustin Taylor of Dick Taylor source the finest fair-trade organic cacao from around the world and craft it into truly delicious chocolate. The front of each bar bears an illustration of a boat under construction as a homage to their former jobs as boat makers.
Bee Pollen and Fennel: Drawing inspiration not only from the summer garden, but also the insects that help make it happen. The foundation of this bar is a special 70% Brazil that blends seamlessly with the floral notes of fennel. The bee pollen contributes an effervescent citrus punch, reminding us of the best that summer brings.
Brown Butter: Browned Humboldt Creamery Butter paired with 73% Northerner Blend, hand sprinkled with roasted cacao nibs and sea salt.
Dark Milk: A perfect blend of dairy from the Humboldt municipality and their Madagascar cocoa with rich notes of dried prunes, almond butter, and caramel.
Ginger Snap: Rich 55% Brazil Milk Chocolate made with A2/A2 whole milk from Alexandre Family Farm and crunchy ginger SNAPS cookie bits from Bunches & Bunches. It's the perfect combination of sweet & spice with just the right snap!
Orange Bourbon Pecan: Bourbon soaked pecans are candied with maple syrup & orange and paired with 65% Belize dark chocolate. Decadent pecan pie in a chocolate bar!
Straight Bourbon Whiskey: this 70% Dark chocolate bar is made from cocoa nibs aged in Alchemy Distillery's straight bourbon whiskey barrels for five months, cocoa butter and cane sugar. The resulting bar is amazingly robust and complex with a pronounced oak and bourbon flavours. A true one of a kind tasting experience.
Fleur de Sel: Made using an award winning two ingredient 73% Northerner Blend Chocolate; a blend of Brazilian and Madagascan cacao sweetened with Brazilian cane sugar. With a sprinkling of hand-harvested Guatemalan sea salt from Bitterman Salt Co. for a subtle and delicate finish.