Taza Chocolate

April 22, 2008

Taza 70% and 80%

Usually, a bar of good quality chocolate is smooth and well-rounded, its flavors controlled and modified to fit a maker’s idea of what he believes to be the ideal flavor profile for an origin or blend. Taza, however, has a different approach. They want to leave the intrinsic qualities of the beans in a more pristine form, as unprocessed and unrefined as you can get without being unpalatable.

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Askinosie Nibble Bars

April 19, 2008

Askinosie Nibble Bar

In my first Askinosie post, I focused on the two unflavored, single origin bars currently in production by Askinosie. Now, I want to turn my attention to the Nibble Bars, which are basically the same chocolates but studded with nibs on the surface. Normally, I don’t care for such bars, but the Del Tambo bar was just too addictive, while the Soconusco bar, rather mysteriously, was very disappointing.

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Askinosie – Soconusco & San Jose Del Tambo

April 5, 2008

Askinosie Soconusco

The letter A is becoming quite heavily populated among the artisan bean-to-bar makers nowadays. First Amedei, then Amano, and now Askinosie (all of which end in vowels, by the way). Named after its founder, Shawn Askinosie, Askinosie is just one of seven companies in the USA that produces small batches of chocolate bars straight from the beans.

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