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For press inquiries, please contact Larry Slotnick at 617-596-8617 or via email at larry@tazachocolate.com.
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The intense fruitiness and high acidity level impose a delusion of sweetness, thus obviating the need for extra sugar, which makes the [80%] bar a perfect low-sugar, high cocoa content selection without requiring much adjustment. Cocoa Content Blog, April 2008 |
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The chocolate from this Somerville, Massachusetts maker is certified organic. And you know how I always like to emphasize greenness, well this one's green, about as much as one can be with chocolate. They even make deliveries by bike when possible.
The Chocolate Note Blog, April 2008 |
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Taza light-roasts their organic beans, so rather than having a dominant roasted flavor... the fruitiness of the cacao really shines through.
David Lebovitz Blog, March 2008 |
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[Alex Whitmore and Larry Slotnick] specialize in producing ultra-pure minimally processed chocolate that's true to its core... I have to say that there is something very satisfying and real about this grainy Taza stone ground organic chocolate.
Contra Costa Times, January 2008 |
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The instructions on the back of this "Taza Disco" say: Break one piece chocolate into one cup steaming milk or water and whisk until frothy -- but I just ate the dang thing whole and now I'm the one who's frothy. Sweet lord, organic stone-ground Taza Chocolate rules!
San Francisco Bay Guardian Blog, January 2008 |
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Whitmore or Slotnick visit the rain forests twice a year, stopping by cooperative processing plants that serve hundreds of cacao farmers. They will scoop a random sample of 100 beans and slice them in half, checking for color, quality, and taste. If the beans aren't right, they move on.
Boston Globe, December 2007 |
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I was struck by how passionate Larry and Alex are about this business. They drew me into their universe and made me more knowledgeable about how chocolate is grown, harvested, and created. They got me thinking about the interplay between food, people, and culture.
Edible Boston, Winter 2007 |
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In a small Somerville workshop filled with crisp bittersweet aromas, Alex Whitmore and Larry Slotnick transform organically grown Mexican, Costa Rican, and Dominican cocoa beans into one of the world’s most bewitching pleasures: chocolate...
Boston Common, Holiday 2007 |
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We’re hot over Taza Chocolate’s Chocolate Mexicano discs, made only with roasted cocoa beans, cane sugar and cinnamon stick that have been ground in antique Mexican stone mills called molinos. This is the real stuff.
Misstropolis Blog, December 2007 |
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Taza chocolate reveals the natural essence of the cacao bean, resulting in a raw chocolate flavor unlike any available...
Boston Magazine, January 2007 |
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