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A New Texture in Chocolate Bars

Posted By foodgal On August 5, 2008 @ 5:14 am In Chocolate,General | No Comments

Taza Chocolate of Somerville, Mass. offers a different taste sensation in chocolate bars. Using certified organic chocolate grown on small farms in Costa Rica, Mexico, and the Dominican Republic, the bars have a distinctive texture from traditional Mexican stone grinding that’s quite different than any other chocolate bars on the market. The result is a bar that’s very minimally processed.

A 3-ounce bar is about $6 and available on the company’s web site, as well as at Mollie Stone’s in San Francisco, Rainbow Grocery in San Francisco, and Yali’s Cafe in Berkeley.

I’ll use my patented scale of 1 to 10 lip-smackers, with 1 being the “Bleh, save your money’’ far end of the spectrum; 5 being the “I’m not sure I’d buy it, but if it was just there, I might nibble some’’ middle-of-the-road response; and 10 being the “My gawd, I could die now and never be happier, because this is the best thing I’ve ever put in my mouth’’ supreme ranking.

Taza 70 Percent Dark Stone Ground Organic Chocolate Bar: This is the company’s signature single origin bar with beans from the Dominican Republic. What hits you first is definitely the texture. If you’re used to ultra smooth chocolate bars that just melt on your tongue, this will be a bit shocking with its rough, slightly gritty mouth-feel. There are strong cherry notes. And with the second ingredient on the label after organic cocoa beans being organic sugar cane, this bar has more sweetness than many other dark chocolate bars. Rating: 6.
 

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