Dick Taylor Belize Toledo 72% 91/100


In the south east of Belize lies Toledo where Maya Mountain Cacao, a small co-op grow the beans for this bar. Once harvested they’re shipped to a small factory in Eureka, California, where two wooden boat builders, Adam Dick and Dustin Taylor take three weeks to turn them into one of their chocolate bars.


I’ve tried a bit of chocolate from Belize, I’ve found it a little variable in terms of flavour, but generally leading in a yellow fruit direction, again this is more an observation than an expectation. There has, so far, always been some fruity acidity, less so than say Madagascar or Vietnam, but around the more acidic Peruvian levels. My hopes for this bar are that it offers something individual alongside resembling the flavourful cacao I’ve had from Belize before. Opening the bar there’s a very smooth and glossy chocolate slab with a crisp hard snap, that suggests at some very astute chocolate work. Breathing in the aromas there’s this lovely aroma of green figs and honey with this freshly cut grass feel to it that’s interesting and individual. This bar at first feels a little under developed or a little under roasted, with fresh green grassy notes coming through like green figs and green tea, but it immediately feels like a trick as waves of jammy purple fruit follow, before berries take the centre. What starts slow and green suddenly becomes bright slightly tart purple fruit and red berries, with a particularly dimensioned acidity, which is accentuated by the jammy mouthfeel. As the somewhat quick melt makes its way out the other side, the acidity seems to fall away again bringing green tea and milky notes, it’s a bar with a rather large and distinctive arc. It has its ups and downs and is a little uneven, but manages to be complex but accessible and it has a refined quality, while remaining fun and at the same time reminding me a lot of the produce in market port towns. This bar has undeniable flavour and that flavour is both bold and enjoyable, it comes with the potential to be really great, so I can’t wait to see what the next harvest has to offer.

Ingredients: Cacao, cane sugar

Appearance 9.5/10

Colour: darker medium brown
Texture: Smooth
Mould: Dick Taylor relief slab
Snap: Crisp, hard
Temp/Shine: Very smooth glossy matte

Aroma 9/10

Intensity(0-10): 8
Notes: Green figs, honey, grassy
Quality: Fresh, sweet

Melt/Mouthfeel 9/10

Length: Medium/long,
Evenness: Speeds up a little
Texture: Soft set jam, glossy, smooth
Quality: Viscous, enveloping, pleasurable

Acidity 9.5/10

Intensity(0-10): 8
Notes: Plum, berry jam, fig
Quality: Dimensioned, lightly tart, bright

Sweetness 9/10

Intensity(0-10): 9
Notes: Honey, plum jam
Quality: Bright, uplifting

Flavour 9.5/10

Intensity(0-10): 9
Type: Sweet
Notes: Dried figs, plum jam, red berries, honey, green tea
Quality: Complex waves, dimensioned, honest

Length 9/10

Flavours develop and get longer, they’re longest in the middle and there’s a good round while there’s acidity

Finish 9/10

Notes: Berries, honey, green tea, milk
Quality: Berry acidity peaks before leading into honey and green tea notes with a hint of creamy milk that slowly dissipates

Balance 8.5/10

Bar isn’t unbalanced or unstable, but it is a bit uneven, while refined and smooth it struggles a bit for harmony, more complementary that overtly balanced, medium structure provides some anchoring, but flavour is bigger than its bounds

Overall 9/10

Bar has decent depth and a lot of dimension, there’s waves of complexity here, which are for the most part balanced, structure is consistent but lacks rigorous strength, expression feels honest and processing has created smooth refined chocolate for the flavours to express themselves on 

Dick Taylor’s Tasting Notes: Dried Plum / Tart Cherry / Jasmine


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