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We have a local chocolate company where I live (Boston area). Its mexican chocolate. They give tours. Chocolate is a odd thing to make. The machinery was str

We have a local chocolate company where I live (Boston area). Its mexican chocolate. They give tours. Chocolate is a odd thing to make. The machinery was strange. They roast/stone grind beans there. The chocolate while tasty is remarkably gritty. The bars are decent, but where they do best is the chocolate covered nuts. They're doing well and their chocolate is everywhere. I thought it was pricey, but not so much anymore. They have a video showing some production (including fitting a stone grinder to modern equipment which is a decent hack) https://player.vimeo.com/video/33380451 https://player.vimeo.com/video/33380451 http://www.tazachocolate.com/pages/about-taza http://www.tazachocolate.com/pages/about-taza

rspeer 11y ago
God, I hate that stuff. I don't understand why everyone is nuts about it. It tastes to me like spoiled milk mixed into dirt (and I know there's no milk in it). The comments surrounding Mast Brothers are making me feel less like my tastes are wrong. Maybe bean-to-bar small-batch artisanal chocolate just isn't that good of an idea.
- briandear 11y ago
  Mexican chocolate is a mystery to me as well. I've had it as hot chocolate, but even then it tastes like chocolatey sand. Mexican Cokes on the other hand..
- acomjean 11y ago
  The little disks are hard to take (gritty texture doesn't help). The bars are better. Its not my favorite chocolate. I find the nuts for some reason it works well with. And they at least do make it.
MrFoof 11y ago
Taking a look, they don't produce milk chocolate hence the vast difference in texture, and their chocolate appears to be a minimum of 50% cacao (50% dark) and goes up to 87%. Simply put, if you're primarily used to chocolate bars based on European techniques, you're in for a big surprise. My guess is there's a very distinct fruity aftertaste to anything past 65% or so. It's unavoidable when the percentage of cacao is that high. Moreover, it looks as if they source beans from different geographic areas for certain bars, so they should all have a distinct taste even someone whose only ever eaten Hershey's bars can point out.

rspeer 11y ago

God, I hate that stuff. I don't understand why everyone is nuts about it. It tastes to me like spoiled milk mixed into dirt (and I know there's no milk in it). The comments surrounding Mast Brothers are making me feel less like my tastes are wrong. Maybe bean-to-bar small-batch artisanal chocolate just isn't that good of an idea.

briandear 11y ago
Mexican chocolate is a mystery to me as well. I've had it as hot chocolate, but even then it tastes like chocolatey sand. Mexican Cokes on the other hand..
acomjean 11y ago
The little disks are hard to take (gritty texture doesn't help). The bars are better. Its not my favorite chocolate. I find the nuts for some reason it works well with. And they at least do make it.

MrFoof 11y ago

Taking a look, they don't produce milk chocolate hence the vast difference in texture, and their chocolate appears to be a minimum of 50% cacao (50% dark) and goes up to 87%. Simply put, if you're primarily used to chocolate bars based on European techniques, you're in for a big surprise. My guess is there's a very distinct fruity aftertaste to anything past 65% or so. It's unavoidable when the percentage of cacao is that high. Moreover, it looks as if they source beans from different geographic areas for certain bars, so they should all have a distinct taste even someone whose only ever eaten Hershey's bars can point out.