What is chocolate a la taza?Ĭhocolate a la taza is a type of Spanish hot chocolate. When served at a bar or café, though, they are almost always accompanied by chocolate a la taza. They are also often served at flea markets and fairs. It’s more than a treat-it’s a cultural journey into the history of chocolate.įor more information about Taza Chocolate, or for online ordering, visit it may not be the most typical breakfast served in Spain, churros and chocolate is definitely one of the favorites of those who come to visit the country.Ĭhurros can be found for breakfast or as an anytime snack at many cafés and bars. The texture is what sets Taza products apart from those of other chocolate companies, working in harmony with the flavors to yield a symphony of sensory input that elevates the experience of eating chocolate and gives Taza chocolate a unique personality. The Chocolate Mexicano Discs are also available in Vanilla, Salted Almond, Guajillo Chile, Coffee, Cinnamon, Chipotle Chile and a fun seasonal favorite, Spiked Eggnog. The Chocolate Mexicano Super Dark Discs are a rich, 85 percent dark chocolate. The Taza Chocolate Mexicano Cacao Puro Disc is made with pure 70 percent dark chocolate that pays homage to Taza’s Oaxacan inspiration. The Taza Chocolate Mexicano Discs bring things back to the beginning, relying on the traditions of Mexican chocolate making to inspire these flavors. The Wicked Dark Bar is a nod to Taza Chocolate’s Massachusetts heritage, and is a complex, moody 95 percent dark chocolate bar that still manages to be as creamy as it is robust. The Cacao Nib Crunch Bar is the most texturally interesting of all the bars, making good use of the nuances of the stone-ground chocolate paired with crispy, crunchy organic cacao nibs. The Coco Besos Coconut Bar is an ingenious combination of the Taza 70% Dark variety with flaked organic coconut. The Sea Salt Almond Bar is a fan favorite, with organic almonds, organic vanilla beans and a flaky hit of sea salt. The Raspberry Nib Crunch is made with the addition of organic cacao nibs, organic raspberry oil and organic vanilla beans. The Taza Chocolate Amaze bars use a base of the original Taza chocolate, studded with dried fruit and nuts. Taza Chocolate is available in a number of varieties. And yes, it’s way better than anything else you’ve ever tried. Yes, it’s granular and nubby and tactile. The minimal processing and limited ingredients allow the bold flavor and texture of the chocolate to shine with its characteristic “true grit.” To the uncultured palate, raised on waxy, sickly sweet drugstore candy, the idea of stone-ground chocolate may be unsettling. This limited ingredient list is incredibly appealing to the real-food set, but also speaks to the quality of the raw products used to make Taza chocolate-you don’t need much when your foundational ingredients are great from the start. Usually, Taza chocolate is made of a simple combination of cacao beans and cane sugar, although some bars include ingredients like cacao nibs, sea salt or toasted coconut. Taza Chocolate partners with cacao producers who respect the environment as well as the rights of workers, and the ingredients are certified organic, non-GMO, vegan, kosher, pareve and gluten free. This allows the company to maintain direct relationships with cacao farmers, and they pay a premium above Fair Trade price for their cacao. chocolate maker to establish a third-party certified Direct Trade Cacao Certification program. Taza Chocolate officially opened its doors in 2005. TAZA CHOCOLATE HOW TOWhitmore apprenticed under a Oaxacan “molinero,” a maker of the traditional Mexican mill stones, to learn how to hand-carve the granite needed to make his American interpretation of the stone-ground Mexican chocolate that first piqued his interest. That was where he first sampled stone-ground chocolate, and it was such an inspiring first taste that upon his return to the States, he opened his own chocolate factory at home in Somerville, Massachusetts. A trip to Oaxaca, Mexico, was what started it for Taza Chocolate founder Alex Whitmore.
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