The Cocoa Chronicles: How Taza Makes it Chocolate
| Boston Magazine |
NO FOOD CAPTURES HEARTS on Valentine’s Day more than chocolate. And judging by area dessert menus and local store shelves, Godiva has nothing on Somerville-based Taza. In recent years, chefs, retailers, and bartenders have flipped for the company’s authentic Mexican-style disks and bars, which are grittier than European chocolates. Now Taza has become a staple of pastry kitchens all over the city, and is sold in shops as far away as Germany. Here’s a peek at how Taza’s cacao beans travel from farm to factory to your plate (and even your glass).
Click image to enlarge
Photos by Michael Piazza (trees, nibs, process); Scott M. Lacey (nibs, bars, baking squares, disks)