TAZA chocolate gave tours of their facility in Somerville on December 6th. I’ve tried to use their chocolate for my truffles and they never turned out all that great. Next time I’ll probably use a little less of their choco just to give the truffles a different consistency without overdoing it. I definitely have a better appreciation for their “stone ground bean to bar” chocolate after co-founder Alex Whitmore gave a tour of how they make their chocolate modeled after a traditional Mexican chocolate making process.
In this video, Alex explains how the cocoa beans are roasted.
Part 1: How The Roaster Works.
Part 3: Grinding the Cocoa Nibs