Tag Archives: Taza
Hot Chocolate v. Hot Cocoa
Hot chocolate. Hot cocoa. There’s a difference? I had used the term interchangeably until I found out they were not the same. Hot chocolate (a.k.a. drinking chocolate) is made with actual chocolate, preferably dark, and hot milk. I have a … Continue reading
National Chili Week
Fire it up! It’s National Chili Week!! What? You didn’t know the first week of October was National Chili Week? Well, neither did I. So let’s celebrate the coming of Fall by kicking up the heat with a few of … Continue reading
South of the Border Taste Off
In the South of the Border Taste Off we are matching up the Taza Mexicano Cinnamon disks against the Casa don Puglisi Cinnamon bar. Both are made in traditional styles, but Puglisi is cold processed. Taza roasts their beans before … Continue reading
Casa don Puglisi – Cinnamon Chocolate
On one of my (many) chocolate expeditions I came across Casa don Puglisi from Modica, Italy. These unpretentious bars are wrapped in simple, thick parchment paper and tied with string. I decided for the 45% chocolate and cinnamon bar. The ingredients are as … Continue reading
Man v. Machine
People ask me quite often what chocolate I think is the best chocolate around. This is tough for me to answer because there are so many great chocolate bars. I really like a lot of them and it is hard … Continue reading
The Quest for Incredible Chocolate 