Adam Dick, master chocolate maker at Dick Taylor Craft Chocolate, and Dustin Taylor are unique individuals who went from boat-building and woodwork to chocolate making. The attention to detail is what shines in every chocolate creation.

We met Adam in the FCCI first Cacao Grader Intensive course back in 2016. We clearly remember his sensory abilities with every ground cacao we were testing. We last met the Dick Taylor Team at the Northwest Chocolate Festival in Seattle in 2019.

They had so many new products, including chocolate ice cream popsicle and this decadent dark drinking chocolate. We had to get it, so we can offer this unique drink to you.

As they have always done, the packaging is a craft by itself. It has all the information needed at hand, including the directions on how to make your hot dark chocolate. It can then be reused to keep the ground chocolate fresh for your next adventure.

Dick and Taylor use fine-flavor cacao and a contemporary approach to the legendary European chocolate-making technique. In the end, they can fully realize the beans' potential for this drink.

This drinking dark chocolate is always carefully crafted from the bean in Dick Taylor's small factory in Eureka, Northern California. The cacao beans used for this special package come from the Maya Mountain Cacao project.

They have tasting notes that resemble dried plums, creamy tart cherry, and jasmine flowers.

To make your drinking chocolate, you have to:

1. Warm 1/2 cup milk in a small pot until steaming (not yet boiling). You can also use a milk-alternative or plan-based milk, like almond or oat milk.
2. Then add 1/4 cup drinking dark chocolate and whisk vigorously over low heat until all chocolate is completely melted. You can add more chocolate for a thicker feel.
3. Pour into your favorite mug or cup, sip and enjoy.

When are you going to try it?