It’s not even officially the New Year, and I am taking down potential resolutions one by one. Okay, I can’t lie. I’ve never been into resolutions. In fact I can’t remember any prior resolutions, which is evidence that I just don’t care. My good idea and i...
We serve this rich and tasty chocolate beverage at our Summer Open Houses. Using Guajillo Chili Chocolate Mexicano, the combination of hot chili and cool drink works very well to cool you off!
So, my sister Anne is a fantastic baker. She designed the following cookie recipe to bring out the unique flavors of the chocolate covered cacao NIBS we sell. I liked it so much that we started printing it on the back of the package. I hope you enjoy...
There's nothing better than the combination of peanut butter and chocolate. Enjoy this classic snack from the midwest.
Enjoy this fantastic granola recipe made with Taza Chocolate roasted cacao nibs.
We here at Taza Chocolate love ice cream. Especially chocolate ice cream...
Thanks very much to Emilie of the blog Conscious Kitchen for developing this recipe using our chocolate.
Here's a dessert featuring Taza Chocolate that is festive enough for Thanksgiving, but great all year long too.
This incredibly rich and decadent chocolate pudding was devised by chef Danny Angelopolus of The Charles Hotel in Harvard Square.
Chocolate Syrup is a great, long-lasting addition to your refrigerator. It can be used to sauce up ice cream, though it isn't nearly as rich as chocolate fudge.
This recipe comes to us from Ivy Stark, executive chef of the New York City restaurant Dos Caminos. Champurrado is a traditional Mexican drink made with chocolate and masa (corn tortilla dough).
In the style of traditional Mexican chocolate drinks, this cake has layered texture and flavor from masa harina, dark brown sugar, cinnamon and the citrusy-hot kick of guajillo chilies.
This recipe comes to us from Ivy Stark, executive chef at New York's Dos Caminos restaurant. Ivy is passionate about Mexico and its food, and her faithfulness to tradition is clear in this recipe for mole poblano.
So, my sister Anne is a fantastic baker. She designed the following cookie recipe to bring out the unique flavors of the chocolate covered cacao NIBS we sell.
After months of experimenting and machine engineering Taza has launched it's first 100% stone ground, chocolate bar. With an explosive flavor and olde-school mouthfeel, our chocolate ain't your ho-hum Calleblah. Using our antique Mexican stone mills in...
