Last weekend I took a trip to Boston on the account of some meetings at my Alma Mater. There, I stayed with a friend and met some awesome people. It was nice being reacquainted with the campus and neat people I look forward to seeing this winter!
Being a typical New Yorker, I decided to really get the best out of my three day stay. So, on the day of my departure, Hermancina and I took a trip to a chocolate factory! Mind you, this was planned way back when I was in my second to last semester of university. And it is NOW we visit. But better late than never yes? ...Yes.
Taza Chocolate Factory is in Somerville, Massachusetts. The campus isn't too far so we walked it....well, we power walked it to be precise. All well worth it in the end.
Getting there just in time for our afternoon tour, we decided to do some sampling on the unique rounds of chocolate and take some pics of course. The "Willy-Wanka" part of it all is that immediately, one is able to tell the distinctiveness of Taza's chocolate. The samples really do a great introduction to what one expects from a whole bar. From the packaging label to the mellow-ground taste, Taza really puts her mark on her product.
So, many things were learned on the tour. Taza's history began with una taza de chocolate (a cup of chocolate) in Mexico. The company's owner, Alex, was left with an unforgetting feeling of amazement and contentment, which became the root of where Taza began. From then on, he began working on how to bring authenticity to chocolate, and well, the rest is basically history! Today, the company stone grounds chocolate! If you want the specifics of Taza's history, you can click here!
Today, the company partners with cocoa farms in Dominican-Republic, Mexico, Belize, Bolivia and now Haiti, to help make and diversity their chocolate. Cocoa from these countries differ in their own way. But to keep the company and the farmers well informed, Taza has decided to cut out the middle-(wo)man and have an open and reliable relationship on the foundation of chocolate and its goodness. I personally am looking forward to trying out the chocolate from Haiti. It is not out yet, but soon!
One thing I found intriguing was the texture of the chocolate; the grainy-soft consistency of the cocoa placed in a chocolate bar shape. When bitten into, you see crystal-like sparks. This is the natural sugar-cane sweetness. The best part is knowing this is the natural weave of cocoa. No artificial sugar or any type of unwanted-synthetic ingredient stands in Taza's manufacturing. ...I'm sure I've finally found my go to cocoa.
Texture was intriguing, yes, but space fell under a different category. I though it was attractive witnessing the intimacy of the factory. It isn't too big, and being from from city, I must say it isn't big at all. The company started from one room and now use one entire floor of a factory to bring about the authenticity of cocoa; everyone works side-by-side to everyone.
In the end, the tour was packed with information and lasted for about an hour. From breaking down the cocoa, to cleaning the insides of the chocolate machines with pure chocolate (personally my favorite fact), you are sure to know the ins-and-outs of Chocolate 101 in Taza's Chocolate Factory.
However, as you all know, I am from Brooklyn so I won't be able to stop by Taza whenever I get my Taza-ich. But that's no worries. Taza ships her chocolate to different shops and markets....including Whole Foods...So I'll be just fine.
Still, I invite you to give them a try! It's different in the many ways you can and cannot imagine. If you are in the Boston area, visit the Taza Cocoa Factory; be sure to schedule a tour if you in the area! And if not, checkout the site here. December will be around the corner soon, and Taza Chocolate makes a great gift for the cocoa lovers you are well acquainted with. You can order online or visit a Whole Foods near by.
But like always, stay well and have a great rest of the week!