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Taza Chocolate is a Mexican-inspired stoneground, organic chocolate manufacturer based in Somerville, Massachusetts, United States. The factory was founded by Alex Whitmore in 2005 and is home to over 40 different products that can be found in 2,800 retail stores across the country.
A bean-to-bar company produces chocolate by processing cocoa beans into a product in-house, rather than melting chocolate from another manufacturer. Some are large companies that own the entire process for economic reasons; others are small- or micro-batch producers and aim to control the whole process to improve quality, working conditions, or environmental impact.
Tempered (upper sample) and untempered chocolate. Tempering is a technique applied in chocolate production to create chocolate that is glossy, has a good snap and smoother texture and is more resistant to chocolate bloom. It involves cooling liquid chocolate while agitating it until a small amount of cocoa butter crystallizes.
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This coconut flavored cookie is a gluten-free treat that will melt in your mouth and make you swoon. (Bonus points if you go the extra mile and dip them in chocolate.) Get the Recipe. 19. Hamantaschen
The first chocolate ration bar commissioned by the United States Army was the Field Ration D or Ration, Type D, commonly known as the "D ration." Army Quartermaster Colonel Paul Logan approached Hershey's Chocolate in April 1937, and met with William Murrie, the company president, and Sam Hinkle, the chief chemist .
This 24-pack of truffles arrives delightfully wrapped in stylish Harry and David packaging, and has a mix of flavors: dark chocolate cherry, white chocolate coffee, milk chocolate almond, dark ...
Aerated chocolate, also known as air chocolate, is a type of chocolate that intentionally contains gas, forming bubbles. Biting into some aerated chocolates produces an audible crunch, a phenomenon understood to be a product of its structure and texture. On entering the mouth, they generate a "fragile mouth feel" and quickly melt when chewed.