Featured image credit: Taza Chocolate
Ready for a sinful treat?
How about going all the way with a cup of rich, stone-ground Taza hot chocolate topped with homemade whipped cream, a Sweet Lydia’s marshmallow, a Red Apple Farm apple cider donut, a Union Square Donuts doughnut hole, a pile of Q’s Nuts, and sprinkles?
This Loaded Hot Chocolate will be available for only one day at the Taza Chocolate Bar in the Boston Public Market, 100 Hanover Street. Come and get it Saturday, January 27, from noon to 5 p.m.
Alex Whitmore and his wife, Kathleen Fulton, founded Taza Chocolate in 2005 in Somerville, Massachusetts. It’s the first US chocolate maker to establish a third-party certified Direct Trade Cacao Certification program. The company maintains direct relationships with cacao farmers and pays a premium above the Fair Trade price for their cacao. Taza has partnerships only with cacao producers who respect workers’ rights and the environment.
Taza Chocolate is made in molinos, traditional Mexican stone mills, which preserve the flavors of the cacao beans and create a bold, rustic, gritty chocolate. The millstones are hand-carved—a craft Whitmore learned during an apprenticeship with a molinero in Oaxaca, Mexico. The chocolate produced at the Taza factory is inspired by Whitmore’s first trip to Oaxaca, where he took his first bite of original rustic Mexican chocolate.