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The Boston Globe

Business

  

Taza Chocolate focuses on quality amid growth

Somerville company facing soaring demand

How Taza's discs are made
How Taza's bars are made
1
The cacao beans are roasted, thus loosening their shells and developing flavor.
2
The shell is removed from the cacao bean, leaving the nib.
3
The cacao nibs are ground into cocoa liquor using authentic stone mills from Oaxaca, Mexico.
4
The cocoa liquor is moved to the mixing tank, where organic raw cane sugar is added, resulting in a chocolate mass.
5
Chocolate mass for the Chocolate Mexicano Discs go through stone mills for a final grind.
5
Chocolate mass for the chocolate bars passes through the roll refiners several times, becoming smoother.
6
In the holding tank, the refined chocolate is kept at 110 degrees in a liquid state. Each tank holds up to 3,000 pounds of chocolate.
7
The tempering machine heats and cools the chocolate so crystalizes in a way that gives it a glossy appearance.
8
The tempered chocolate is molded into discs and then sent to the cooling room to solidify.
8
The tempered chocolate is molded into bars and then sent to the cooling room to solidify.
9
In the packing room, the discs are wrapped at a rate of 48 per minute.
9
Currently the bars are hand-wrapped at a rate of one per minute. A new machine will soon wrap them at nearly one per second.

SOURCES: Taza Chocolate; Kathleen Fulton (illustrations)

Patrick Garvin/Globe Staff

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