Taza Chocolate Review

Someone from Taza chocolates wrote me and asked me if I would review one of their chocolates. I said, "Yes, I would love to."

They sent me a sample of their Mexicano chocolate.





My wife, my brother, two friends, and I tasted it and here are our honest thoughts. All five of us thought it was really grainy. You could taste the granulated sugar in the chocolate.








One friend said it remind him of having sand in your mouth, that kind of texture. My one friend and I thought it had good flavor and nice mild heat. My brother hated it. He said the chocolate tasted cheap, like the chocolate that they make the gold foiled wrapped candies that you have at Christmas.

My wife thought the flavor was ok, nothing special. My other friend thought the flavor was decent, but nothing to write home about. I thought I would melt down the chocolate thinking that maybe it would help take away the grainy texture, but it did nothing. It was like taking chocolate and adding sugar. I honestly do not know if it has anything to do with being stone ground. Maybe that's why the sugar was not ground down.

Now this is just the honest thoughts of a couple of people, maybe the rest of the Taza chocolates are better. I don't know, I have never tried them, but I will someday. You can check out the Taza chocolate website here: Taza Chocolate.

Below is information that Taza sent me to add to my review. If anyone has tried their chocolate, please post your thoughts on it. I would love to hear your thoughts. Rick b





Taza Chocolate - Founders

Alex Whitmore

Born in Boston, MA and raised in the greater-Boston area, Alex Whitmore was always captivated by food, travel, and culture. After earning a bachelor’s degree in anthropology at Vassar College, Alex spent several peripatetic years working many odd jobs in many odd places: captain of a private yacht, restaurant server and cook, parachute packer for skydivers, boat builder for America’s Cup boats, bike courier, and fleet manager for the fledgling car-sharing service Zipcar. In 2006, Alex teamed up with his friend and Zipcar colleague Larry Slotnick to found Taza Chocolate. Alex and his wife Kathleen live in Union Square in Somerville, just minutes from the Taza Chocolate factory.


Larry Slotnick

Born in New York City and raised in the suburbs, Larry has spent much of his adult life pursuing new and unorthodox solutions to the challenges of urban existence. After earning a BS in engineering at Syracuse University, Larry spent eight years working at major electronics companies, including Intel. After a short stint in the family business as a silversmith, Larry found himself among Zipcar's earliest employees, managing the company's Boston operations. It was during this period that Alex and Larry met, when Larry hired Alex to work at the company. Larry moved on from Zipcar to found the LivableStreets Alliance, an urban transportation non-profit advocacy group in Cambridge. While helping to get LivableStreets off the ground in the fall of 2005, Larry was approached by his old colleague about starting a chocolate business. In early 2006, Taza Chocolate was born. Today, Larry and his wife Elizabeth live with their son Eli in East Arlington… an 18-minute bike ride from the factory.


Thank you for your interest in Taza Chocolate. Taza crafts small batch, bean-to-bar chocolate that is good for farmers and seriously delicious. Located in Somerville, MA, we are the only producer in the US of 100% stone ground, organic chocolate. We roast, winnow, grind, temper, and mold our chocolate in house and by hand. We use exclusively organic and sustainable ingredients to craft our chocolate.

Taza’s cacao is a blend of high quality criollo and trinitario varietals, coming from a small cooperative in the Dominican Republic called La Red Guacanejo. Our sugar is sourced from an innovative company in Brazil called the Green Cane Project. Aside from making remarkable organic cane sugar, they process the spent cane fiber to power their factory and the nearby town. For aromatics, we use true cinnamon (not cascia) and whole vanilla pods, both organic and biodynamically grown, from a tiny plantation in Costa Rica called Villa Vanilla. The same care and attention to detail goes into the procurement of all our ingredients.

To source our beans, we employ a Direct Trade model based on that developed by Intelligentsia Coffee. Direct relationships with our growers bring us the highest quality ingredients while ensuring fair wages and work practices on the farm. Taza visits the cooperative at least once a year to make improvements to infrastructure and bean quality, and we always pay a quality premium over the Fair Trade floor price.

Our chocolate making process is unique. Taza chocolate is stone ground and minimally processed, and we do not conch. We use authentic Oaxacan stone mills instead of steel refiners to grind our cacao. Due to the imperfect surface of a granite millstone, unrefined cacao particles and sugar granules remain in the finished chocolate. These pop with explosive flavor on the palate, lending our bars their distinctive granular texture.

We recently released two new varieties of our Chocolate Mexicano: Guajillo Chili and Salted Almond. Our 2009 Special Edition Origin Bar will be out shortly. For more information or to request samples, please contact Industry Publicity at 212.571.2166 or email mailto:kristi@industrypublicity.com kristi@industrypublicity.com Taza is proud to make chocolate that is good to eat, clean for the planet, and fair to farmers.






The Benefits of Eating Taza Chocolate
Once used as currency by the native people of the Americas, Cacao beans still hold immense value in the form of nutrients, antioxidants and, of course, flavor. What we call cacao beans are actually the seeds of the Theobroma Cacao plant. The beans are found inside football-sized fruit pods which grow right off the trunk of the cacao tree. The beans and pulp of the cacao fruit must be fermented, sun-dried, roasted and finally ground before they come to resemble the chocolate we know and love. Theobroma translates to “food of the gods”; nevertheless, humans have been enjoying chocolate for thousands of years.
Taza Stone Ground Organic Chocolate is a company that is revolutionizing the way we look at our favorite candy. In fact, let’s call it food; with all of its nutritional benefits, Taza Chocolate is a far, far cry from a Mars Bars. Dark chocolate supplies the body with micronutrients such as potassium, zinc, magnesium and iron. And laboratory tests of Taza Chocolate reveal it to have sky-high levels of antioxidants, more even than famed antioxidant foods like red wine, green tea, and blueberries. Antioxidants are known to slow the action of dangerous free radicals, the chemicals that damage cells and are thought to cause cancer and aging. Dark chocolate also contains anandamide, the so-called “bliss chemical.” Anandamide is believed to produce feelings of calm, anxiety relief, and the mitigation of pain. This may explain our joy and passion in consuming chocolate.1
Eating for two makes for some intense food cravings; crisp dill pickles, rare red meat, and copious chocolate. While there are no proven health perks to downing half-sours, research is showing that chocolate benefits both mother and child in many ways. For instance, recent work suggests that theobromine, the primary stimulant in dark chocolate, not only has cardiovascular benefits, but can also decrease the risk of preeclampsia, a dangerous condition for mother and fetus. In a Yale study, women with the highest traces of theobromine were 69% less likely to develop preeclampsia.2 And daily dark chocolate intake, according to a London study, may also reduce the risk of miscarriage.
Unfortunately, industrial production and innovations like milk chocolate and conching (a production method where chocolate is highly processed to smooth texture and mellow flavor) have deprived much of the chocolate we consume of vital health benefits. Taza Chocolate is different – it’s stone ground in the traditional manner of Central and South America. Taza is minimally processed in order to preserve the dynamic flavors and found naturally in cacao. The millstones used to grind Taza Chocolate are hand-chiseled from Mexican granite. Each chocolate bar and disc made by Taza is wrapped by hand.
This attention to detail and craftsmanship is applied at every stage of production, from sourcing beans to washing molds. Taza Stone Ground Organic Chocolate is deeply dedicated to the sustainability and quality of the chocolate they produce. Taza develops direct relationships with their growers, refusing to use a broker or intermediary to purchase their beans. They cut the middleman and work directly with the farms to meet stringent quality standards. Sourcing from small, organic, family-owned farms leads to fairer wages and work practices on the farm, and relationships that will stand the test of time.
David Wolfe, nutrition guru and co-author of Naked Chocolate: The Astonishing Truth about the World’s Greatest Food explains why we love and crave chocolate so very much. “Every study on chocolate is pointing to the same conclusion: there is something in chocolate that is really good for us. That something is the raw cacao bean, the nut that all chocolate is made from. The cacao bean has always been and will always be Nature’s #1 weight loss and high-energy food. Cacao beans are probably the best kept secret in the entire history of food.” Taza Chocolate’s unerring focus on quality, sustainability, taste, and tradition ensures that the health and wellness benefits associated with the consumption of chocolate are realized to the utmost.
For more information and sample requests, please contact Kristi Nicolucci at 212.571.2166 or "mailto:Kristi@industrypublicity.com" Kristi@industrypublicity.com

1. Cooper, Jason. “Health Benefits of Organic Cacao (Chocolate) Beans” September 30, 2008. http://www.associatedcontent.com" www.associatedcontent.com

2. Stein, Rob. “Pregnant? Eat Chocolate!” May 8, 2008. "http://www.washingtonpost.com" www.washingtonpost.com

INDUSTRY PUBLICITY / 636 Broadway, Suite 506 / New York, NY 10012/P 212.571.2166 F 212.571.4670

Fruit Tart

I made this fruit tart for a friend's birthday party. In order to make this tart you really need a 10-inch tart pan with a removable bottom.


For the crust:
1 pounds butter
8 ounces powdered sugar
2 large egg yolks
1 Tablespoon real vanilla
1 1/2 cups cake flour


If you do not have cake flour, then regular all purpose flour will work.
Mix the butter and the dries; after the butter starts blending into the dries, toss in the eggs and vanilla.

The dough should not be too wet or too dry; it should be tacky to the touch. If it is too dry and crumbly, add another egg yolk. After you mix it till it is nice and smooth, wrap in plastic wrap for 30 minutes to rest. If you let it set longer, the butter will get hard and it will need to rest and warm up in order to use it. You should have enough dough to make 2-3 large tarts. Make the tart dough about 1/2in thick on the bottom and 1/4in thick for the rim.

Once you are ready to roll out the dough, spray the pan and either toll out the dough and place in your pan, or you can take small pieces and roll out like logs and press them into the pan around the rim. Keep adding until the border is built. Then, press some dough into the bottom of the pan and press with your hands until it hits the edges that form the rim. Press everything together so it looks like one rolled piece. Put it in the fridge to let it firm up for about 30 minutes.

Blind baking is when you bake an empty shell with pie weights in it in order to hold down the pie dough. When I make this tart, I put it in a pre-heated oven at 375 degrees for about ten minutes without weights. It will start to puff up in the center and around the edges. I pull it out of the oven and, using a clean hand towel, I gently pat down the center and the sides, then put it back in until it is golden brown. Remove, and let it cool and set up.



For the filling:

1 cup chilled mascarpone cheese
1/2 cup powdered sugar
1 teaspoon orange zest
1/2 cup whipped cream
1 teaspoon vanilla


Whip the cream till you just have stiff peaks, then toss in everything else and blend until just mixed in. Pour into the tart shell and smooth over, and then cover with your choice of fruit. After fruit is added, you can use a spray bottle or pastry brush and coat with an apricot glaze. The glaze will give it a really nice shine and help keep the fruit from drying out.

After everything is done, remove the entire tart from the pan. Take a thin icing spatula or long dull knife and run the knife under the tart along the removable bottom to help lift the tart. Then, place the tart onto a cardboard circle or flat plate so the bottom does not cave in. Rick b

Arthritis as the New Kitchen Nightmares Story‏

I received an email from John Sternal, PR Representative. He asked me if I would post the information below about food, cooking, and arthritis. I said I would be more than happy to do it. If people have food-related topics, you can email me with them, and I will let you know if I will post them or not. Rick b

A healthy diet can do wonders for arthritis, but what if it's too painful to cook in the kitchen? 46 million Americans today have arthritis and the majority struggle to cook meals because of an inability to lift heavy pots and pans. What’s worse, arthritis can cause certain deformities that make it nearly impossible to use ordinary cooking techniques and utensils. But new technologies, treatments and resources provide a recipe for success to help make cooking a pain-free experience for people living with arthritis.

I’m a PR specialist and an advocate of arthritis treatment. With the holiday cooking season quickly approaching I’ve secured a few sources for you that can help develop a story we like to call, “Arthritis: The True Kitchen Nightmares.”

Here are my sources:
Melinda Winner, author of “A Complete Illustrated Guide To Cooking With Arthritis,” and CookingWithArthritis As a physically challenged individual herself, Melinda shares techniques for creating mouthwatering recipes for everything from appetizers to desserts, as well as delicious rubs, sauces, and jellies. She has five forms of arthritis and a birth injury that left her right arm with very limited use, but Melinda still attended culinary school and now enjoys preparing food of all types from simple Southern to fine cuisine.



Tamer Elsafy,Flexcin International, manufacturer of all-natural joint pain and arthritis vitamins for people that cook. Flexcin is made with CM8, an ingredient clinically proven to lubricate joints and repair lost cartilage. Flexcin helps bring back pain-free mobility, allowing people to once again perform tasks in the kitchen. Originally developed for Tamer's grandmother, the vitamins digest easily in any healthy diet. Arthritis in the kitchen has led to a 32% increase in demand so far this year for the vitamins.

Celia Gates, , manufacturer of ergonomic cookware that is made with a noticeably bent handle that allows people to easily pick up without having to bend the wrist. The handle’s design and shape is a more natural fit to the curvature of a human arm and wrist.

Here are some additional points of consideration:

--8 out of 10 professional chefs suffer from a strain related injury at some point during their careers.
--By the age of 65 years, 50% of people suffer from arthritis.
--Women are 3 times more likely to be affected than men and 5 times more likely to cook!

John Sternal
PR Representative
954-592-1201
jsternal@understandingmarketing.com

Another Win

I posted a small home-based business contest a while back. I asked people to vote and leave comments for my "Happiness". The prize was free advertising on a massive scale; there was 100 winners. I am pleased to announce I was one of them.

Here is a link to the site, Home based winners. Once you get here, scroll down to the bottom of the page. It says, "Browse all 2009 contestants." Click on that, and it will bring up an A-Z list. Click on the "S" for Seller of Happiness. I am so happy to have 3 wins for my spices. Rick b

School Grades

Update for the friends that care.

Cumulative GPA: 4.00

Term Course Course Code Grade Credits Attempt/Earned Instructor Start Date End Date

2009 Fall I Food Safety and Sanitation LCBC105 A 3.00/3.00 Paul Bergsbaken 9/29/2009 11/6/2009 12:00:00 AM

2009 Fall I Culinary Foundations I LCBC110 A 4.00/4.00 Paul Bergsbaken 9/29/2009 11/6/2009 12:00:00 AM

2009 Fall I College Succes and Career Portfolio LCBC100 A 1.00/1.00 Farley Kaiser 9/29/2009 11/6/2009 12:00:00 AM

I won again

I entered my "Sorrow" spice into the contest that I won 2 years ago. My "Sorrow" took 2nd place.

I will post the award as soon as I receive it. I know people are thinkinog, 2nd place? big deal; it's not first. Well, for a guy that just made up a new spice and entered it for the first time, that's pretty good.

Also, to make it in such a tough competition, and take 2nd place is really good, so I'm happy. I am waiting to hear back on the 2nd contest I entered. The results should be in around the middle of November.

Here is a link to the site. I am listed under the dry spice section. The hot pepper
Rick b

Food-Borne Outbreaks

I have never written an essay in my life, and some might think blogging is a form of essay, but I don't follow that logic. I am going to share with you what I wrote.

In school, I had to write two 500 word essays. One was on food-borne outbreaks, and one was on food trends. I scored a perfect 100 on both, and the teacher was really impressed with this one, so I thought I would post them for people to read. I will start with this one the essay on food-borne illness.

Food-borne outbreaks can happen to anyone, any place or time.
They are not limited to the poor or fast food restaurants only. There have been many different outbreaks that have effected all types of restaurants and people.
Some recent examples of food-borne illness include the 199 persons infected with E. coli across 26 states on Oct, 6, 2006. All this was a result of tainted spinach. (Source : www.cdc.gov/food borne/ecolispinach/100606.htm)
Back in April of 2009, over 1,000 people across 41 states and Cananda were infected with Salmonella Saintpaul from jalapeno peppers.
(Source:www.reuters.com/article/latestCrisis/idUSN09436454)
Nationwide outbreaks are becoming more common since we ship food all around the world. These are cases of nationwide outbreaks as well as international outbreaks.
Now, let’s look at cases found in restaurants. Take the Fat Duck, for example. The Fat Duck has been voted the world’s greatest restaurant and is run by the famous chef, Heston Blumenthal. Because this is such a famous restaurant, and Heston is such a big name chef, people were thinking it must be a case of food poisoning sabotage. According to Mail online newspaper (www.dailymail.co.uk/news/article-1158152/fat-duck-food-poisoning-scare-Was-sabotage.html), it was said that they suspect it was sabotage.
Forty customers fell ill, and they needed to send in two different samples to be tested. This was really a hard case for them to figure out; they almost let it go and remain a mystery.
According to (www.guardian.co.uk/lifeandstyle/2009/feb/27/heston-blumenthal-fat-duck), seventy staff and forty chefs were required to give stool samples to see if a staff member was the cause. They all came back clean. The source of the outbreak was shellfish that was contaminated by human sewage according to (www.ananova.com/business/story/sm_3478691.html?menu=).
It’s really sad to see an outbreak in such a fine restaurant. But in some ways, it just goes to show that no matter how skilled a chef you are, things can still get past you and make people sick. One thing I really like is that Heston went out of his way and wrote letters of apology to his customers that fell ill. (source: www.guardian.co.uk/lifeandstyle/2009/sep/25/heston-blumenthal-fat-duck-apology). Not only did Heston send out letters of apology, but he invited everyone back for a free meal. That's the kind of things chefs need to do to make themselves stand out.
These various food bourne illness are probably going to get worse as we import and export more and more food. These diseases cannot be seen, tasted or smelled, and it costs way too much money to test every food item to be eaten. We simply need to keep buying local and from sources we know and trust. But even then, that will not always prevent these outbreaks.
People also need to understand that if they get what they believe is the 24 hour flu or stomach flu, it is really a mild case of food poising. Sadly, way too many people do not understand that, and think they simply got the flu. Remember, wash your hands after using the restroom, coughing, sneezing, or touching anything unclean. So many minor steps can help prevent outbreaks.