At Taza Chocolate, we make every single chocolate bar by hand, in small batches. Because of the artisan nature of our product, every batch is slightly different. 
Want to know more about how your particular chocolate bar was made? Enter your batch code below, located on the back of your chocolate bar.
Batch #230 - 70% Dark Bar - Taza Chocolate
Batch Information
Variety: 70% Stone Ground Dark Bar
Made On: September 29 2009
Ingredients: Organic roasted cacao, cane sugar, cocoa butter, vanilla bean.
Last Made: September 14 2009
Cacao Origin:
Country of Origin: Dominican Republic
Provincia: María Trinidad Sánchez
Municipality: El Factor (El Pozo)
Area: Reserva Científica Loma Guacanejo
Fermentery Location: Lat. 19.293363, Long. -69.904128
Varietal: Mostly Trinitario; Some Criollo.
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| Batch 230 Bean Card |
Growers & Farm:
Cooperative: Red de Comercializacion Loma Guacanejo
Grower: Justo de Jesus
Farm: La Alemania
Additional Ingredients:
Pure Cane Sugar - The Green Cane Project
Origin: Sertãozinho (São Paulo), Brazil
Whole Biodynamic Vanilla Bean - Villa Vanilla
Origin: Villanueva (Puntarenas), Costa Rica
Organic Cocoa Butter, Natural
Origin: La Red Guacanejo, Dominican Republic
Roast Profile:
Lot Received On: July 7 2009
Lot #: LR17
Bean Bill: Single Origin Hispaniola Cacao
Roast Date: September 28 2009
Roaster Model: Barth Scirocco 200
Max Temp: 234° F
Roasted For: 46 minutes
Production Info:
Grind Date: September 29 2009
Made By: Mike Schechter & Kellie Silsby
Total # of Bars Made: 1,576 Bars
Wrapped On: October 1 2009
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| A Member Farmer of Cooperative La Red Guacanejo |
