Review and sensory evaluation of creminogianduia qualified taster, and founder and owner chocolate7

Dick Taylor, is a bean to bar chocolate maker from United States. This fine chocolate bar is made with cocoa from Belize (Maya Mountain Cacao, Toledo). Dick Taylor Belize Toledo 72% is a dark chocolate with a balanced taste, with floral aromatic notes, berries and dried fruit.

Maker:

Dick Taylor

Dick Taylor was founded by Adam Dick and Dustin Taylor. The concept of craftsmanship (Adam and Dustin handcrafted wooden boats) is a guiding principle of their lives. Fascinated by the world of artisan chocolate, they decided to undertake a new challenge: to reinvent the way chocolate is produced. In their small Eureka laboratory in California they turn the best cocoa mixed with the other ingredients into delicious chocolate. Dick Taylor uses cocoa from Belize (Toledo district), Madagascar (Sambirano Valley), Guatemala (Alta Verapaz region), Vietnam (Tien Giang region), Brazil (Bahia State). To make their chocolate, they use organic cocoa and organic cane sugar. In order to enhance every single nuance of the cocoa used, they do not use vanilla, added cocoa butter and other emulsifiers. The entire production process takes 3 weeks to complete. Through the roasting process, a complex set of chemical reactions helps develop aromas, eliminate the bitter notes of cocoa and reduce the moisture content of the beans. Each variety of cocoa bean is roasted at a certain temperature and for a certain duration in order to maximize its peculiar aroma. After roasting the cocoa beans are crushed and the cascara is eliminated. At this point, the cocoa nibs and sugar are ready to be transformed into chocolate. Using a stone melangeur, grinding begins in order to reduce the particle size of the cocoa. The release of cocoa butter also begins. Thus the cocoa liqueur is generated. Sugar is added, and cocoa liqueur and sugar are further mixed and ground. Using a three-roller mill, the coarse cocoa mass is transformed into a smooth paste. This will make the chocolate silky and melt. Depending on the type of chocolate, the conching phase can last from 24 to 72 hours. After conching, the chocolate is shiny, smooth and silky. The chocolate is aged for 2 to 4 weeks to refine the flavor. After aging, the chocolate is tempered in order to give the chocolate its shine. After tempering, the chocolate is poured into the molds. Finally, each tablet is hand-wrapped and wrapped in packages printed by Dick Taylor.

 

Maker country:

United States

 

Cocoa beans (origin and variety):

Belize

Maya Mountain Cacao

Toledo

 

Ingredients:

Organic cocoa, organic cane sugar

Type of chocolate:

Dark chocolate

Cocoa content:

72%

 

Sensory evaluation

Visual examination

Colour: *****
Shine: ******
Homogeneity of the surface: ******

 

Olfactory examination

Aromatic notes:

floral, dried and toasted fruit

Aromatic intensity: ****
Aromatic complexity: ***
Aromatic finesse: *****

 

Auditory examination

Sound (snap): ******

 

Tactile exam

Hardness: ******
Melting point: *****
Tactile finesse: ******
Roundness: ******
Astringency: –

 

Taste examination

Sweetness: **
Acidity: *
Bitterness: *

 

Retro-olfactory examination

Tasting notes:

jasmine, hibiscus, citrus, plum, raspberry, cherry, fig, dried plum, dried fig, dried apricot, fresh grass, malt, cocoa, green tea and cinnamon.

Aromatic intensity: ***
Aromatic complexity: ***
Aromatic finesse: ****

Persistence of the aromatic notes: ***

 

Values expressed from 0 to 7 stars

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