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.
3 thoughts on “Behind the scenes at Taza”
Mexivan chocolate is traditionally much more granular than we are accustomed to, but the flavor rocks!
Sorry…I meant Mexican chocolate. Need to proof before I post. :o)
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.