Behind the scenes at Taza
June 18th, 2009 by Rosa
The Kitchn has a neat behind-the-scenes look at how Taza Chocolate (the 80% previously reviewed here) is made. Thanks to another Calhoun College chocolate tasting, I’ve now tried all three bars that they make, the 60%, the 70%, and the 80%, and I liked them all.
The gritty texture isn’t for everyone (my college master and a few others at the tastings hated it), but I think it’s worth a taste, and others liked it quite a bit. As my friend Nana put it in her comment, it tastes more authentic and natural.
This entry was posted onThursday, June 18th, 2009 at 8:00 am and is filed under news. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
June 18th, 2009 at 8:57 am
Mexivan chocolate is traditionally much more granular than we are accustomed to, but the flavor rocks!
June 18th, 2009 at 8:58 am
Sorry…I meant Mexican chocolate. Need to proof before I post.
)
June 25th, 2009 at 6:21 am
If you think those are grainy, you should try the Mexican disks! It’s sort of like the little powder bombs you get if you eat brownie mix uncooked.
Still the best dark chocolate I ever had.