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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TCHO – Beta Bar

April 2, 2008

When I heard of TCHO (pronounced “choh,” the T is silent), I was quite excited to learn that a new bean-to-bar operation had decided to ply its chocolaty wares in the quickly growing arena of small-scale artisan producers. In a little more than three years, seven such companies have sprung up (DeVries, Amano, Askinosie, Patric, Taza, Rogue, and now TCHO) with such a speedy inertia that England is now getting in on the fun.

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