Unfortunately this bar is no longer available in our Library. Please see below for four bars that we think you will enjoy.
No slugs were harmed in the making of this bar: a uniquely balanced bar with garlic, seeds and salt inclusions.
When considering the flavours of this bar, perhaps the most obvious place to start is with the question of ‘What is slug slime and what is it doing in my chocolate?’. To answer that, we must go back in time… Adam and Dustin, the founders of Dick Taylor, both attended Humboldt State University in California.
Whilst studying there, they often found themselves in a bagel bakery named Los Bagels, where the house special was a misshaped bagel that looked disconcertingly like a slug. Topped with onion, sesame seed, poppy seed, garlic and sea salt – known by the students as slug slime – for many who studied there, this was the signature flavour of campus life.
When they decided to release a limited-edition bar to help raise funds for their alma mater, it was only natural that Adam and Dustin draw on this delicious savoury combination. Their intense dark Belize chocolate was, in many ways, the only choice when they found themselves looking for a chocolate that could stand up to the heady mix of garlic, seeds and salt.
A genuinely intriguing combination, this really is one you have to taste to believe. Although this is unlikely to be to everyone’s tastes, it’s good to know that a portion of the sales of every bar sold go toward supporting this cause.
Adam and Dustin source their cacao from Toledo, southern Belize, through the Maya Mountain Coop. They work tirelessly to ensure that top quality cacao is paid for fairly, profoundly impacting upon the lives of the farmers they work with. Their model is simple: connecting Belizean smallholder farms with craft chocolate makers, building long term partnerships in a transparent supply chain. Producers are paid fairly, through a direct trade model that eliminates the middle man. After harvesting, the beans are transported from farms to a centralised fermentation facility constructed by the cooperative to ensure consistency in fermentation and drying processes, before being hand sorted for quality by locals prior to shipping. This creates a value added component to the beans for local economies; by carrying locally out more of the processes necessary to create chocolate from the cacao, more jobs are created and the beans will have a higher value, having already progressed through many of the essential stages for chocolate production.
Whilst maybe not to your taste, this bar might just be the prettiest bar you’ll ever eat, the delicate moulding reflecting an artistry and craftsmanship that harks back to Adam and Dustin’s noble former profession of boat building. In fact, craft was a guiding principle, in addition to a love of tactile endeavours, in leading them in 2010 to join the blossoming craft chocolate revolution. Seeking to “reinvent the chocolate experience” by showcasing the subtle nuances in flavour that can be captured from the finest cacao across the world, today Adam and Dustin operate out of their small factory in Eureka, California where they pride
themselves on a simplicity of ingredients and a long and meticulous production process.