In my hometown of Somerville, Mass. (three miles from downtown Boston), Taza Chocolate brings cocoa beans to Beantown and transforms them, Mexican-style. Cofounders Alex Whitmore and Larry Slotnick keep things authentic by opting to produce chocolate using hand-chiseled Oaxacan molinos (stone mills). Unlike ultra-smooth European-style chocolate, the resulting texture is decidedly gritty, with remaining bits of cacao and raw sugar crystals (plus any flavorings). With few ingredients and minimal processing, the "chocolateness" of the bars is heightened. The bars are 100% organic, and just about anyone can enjoy them since they are vegan, kosher, and free of dairy, gluten, and soy.
Not only does Taza care about what goes into its chocolate, it also cares about how it sources its beans, which come from farmer cooperatives via direct trade (transparency reports are available). Just like the growers who are invited to Taza, visitors can don a hairnet and go behind the scenes to see the hip, sweatshirt-clad workers roast, winnow, grind, and ultimately wrap the treasured cacao by hand.
Don't Miss: New bars like Coco Besos with shredded coconut, Chocolate Mexicano Disks in flavors such as Cinnamon or Salted Almond, and recipe cards for making Mexican hot chocolate with any Taza bar (I recommend Guajillo Chili).
Tour Information: Tours (offered several times a week) start at the on-site retail store and cost $5 per person. Samples and witty banter are free.
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