For those of you following Sweet’s Reporter, you may have realized that I haven’t posted in quite some time. Truly, it’s been over 4 months since my last post, since I’ve been busy with another blog project and other things.
I’ve also been having mostly the same old sweets, so I didn’t have much to report – excepting the products I tried that weren’t really report-worthy.
I recently got my hands on Taza’ Organic Coffee Chocolate Mexicano, and to be honest it’s almost like a new class of chocolate to me.
The ingredients are suspiciously simple, containing the trio of cacao beans, cane sugar, and coffee beans (all organic). There is 55% cocoa content.
The disc shape of the chocolate caught my eye, but whats really great about this product is the texture. The package declares it is “stone ground”, and normally I’d write off such marketing speak as a desperate attempt to sell a product in a hyper-competive market. The discs texture seems pretty typical from the outside, but after breaking off a piece you can see it’s not quite as solid as other chocolates. Once you sink your teeth into it, you experience something which I can only call decidedly gritty and unlike anything I’ve had before. Letting the it melt on your tongue (my typical way of enjoying chocolate products) enhances the sensation such that I’d like to call up the grounding stones and thank them. What was initially a “strange but unique” texture quickly became an addiction to me.
The price of this chocolate is usually around $8.00, a bit on the expensive side for this weight of organic chocolate, but I managed to pick it up for around $5.00 on a sale at Whole Foods a week or two ago.
Even if the product is not on sale, I highly recommend chocolate lovers to try this out once.
Overall Rating: 8.5