Recent Posts in the Atlantic Food Blog
July 12, 2009
If you haven't been keeping up with the Atlantic Food Channel, you've been missing a fascinating look behind the scenes at Taza Chocolate. A few months ago, Corby Kummer, editor of the Atlantic Monthly, got in touch with us to find out if we wanted to write about our experience starting a small, bean-to-bar chocolate company for a new food blog. We'd never say no to Corby (or to the opportunity to work with such a venerable publication as the Atlantic Monthly), and we started writing immediately. We've now published four posts on the Atlantic Food Channel, with more on the way.
Our newest post gets into the nitty gritty of dressing mill stones for use in our molinos. Suffice it to say, it wasn't easy to convince a born-and-raised Mexican molinero (mill operator) to give up his secrets. And the post before that was a sort of travelogue, wherein the hero (that'd be Alex) tries valiantly to find a source for high quality beans in Southern Mexico. I won't spoil the ending for you... but hopefully you'll be seeing some interesting new chocolates popping up on our website soon.
Mexican Chocolate: Rustic, Stronger, Better
Cacao Tejate: Ancient Chocolate Drink
How to Make a Chocolate Bar
The Secret Behind Special Chocolate
-AJF
