Taza Chocolates: nutty, crunchy, rich and rustic | Eat Drink Evolve
In an age when chocolate companies are adding bacon, wasabi, and olives to spice up their confections, a small bean-to-bar operation in Somerville, Massachusetts, has opted for old-world purity.? Every single chocolate bar is made by hand and in small batches.? Taza Chocolates produce 100% stone ground, organic chocolates using only the best ingredients while compensating growers fairly for their work.?
When I found Taza Chocolates and asked for samples to be sent, every Vine & Table employee agreed this wonderful, true form of chocolate was a ?must carry?.? I think this would be fantastic used in a traditional Mole sauce or in a dessert in addition to being enjoyed on its own.? Try this savory
The intense explosive Mexican-style stone-ground chocolates come in either a bar or paper-wrapped discs of the following flavors:
Taza Salted Almond Chocolate
Taza Coffee Chocolate
Taza Guajillo Chili Chocolate
Taza Vanilla Chocolate
Taza Ginger Chocolate
Taza Orange Chocolate
Taza Roasted Cacao Nibs
Roasted Red Pepper and Almond Dip with Cacao Nibs
Ingredients:
1/2 cup whole natural almonds (about 3 ounces), toasted
? cup Taza Roasted Cacao Nibs
1 ? cups drained roasted red peppers from jar
2 teaspoons red wine vinegar
1 large garlic clove, peeled and mashed with ? teaspoon salt
2 tablespoons extra-virgin olive oil
Preparation:
Very finely chop almonds and Taza Roasted Cacao Nibs in a food processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly; season dip to taste with salt and pepper. Transfer to small bowl. Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
Adapted from epicurious.com
Yield: Makes about 1 1/4 cups
Source: http://eatdrinkevolve.com/taza-chocolates-nutty-crunchy-rich-and-rustic