By Jamie Ducharme, News Staff
At first, I thought it would be simple. I couldn’t think of a single downside to experiencing the magic of an organic, sustainable chocolate factory tour, all for a meager $5 fee. My excitement was unqualified until I stumbled across a line on Somerville-based Taza’s website: “Taza will provide hairnets, which you will be required to wear for the duration of the tour. Please wear close-toed shoes and do not wear perfume.” Suddenly, I began to question what exactly I had gotten myself into.
The long trek to Somerville on the Orange Line did little to ease my mind. The journey took about 45 minutes total, a definite downside for a busy college student.
Things improved immensely as soon as I stepped into the factory’s gift shop. The shop is a chocolate lover’s paradise. Taza’s unique chocolate flavors, like salted almond and orange, are artfully arranged on nearly every surface alongside abundant free samples. But be warned: Organic food comes at a price. A bar of chocolate is $6.50, a solid chocolate disc is $4.50 and a jar of chocolate-covered nuts is $13.50.
When our group left the gift shop and embarked on the hour-long tour, hairnets and all, we were guided through every step of the chocolate making process, all of which is done in-house. Our tour guide explained that Taza is one of only 18 “bean to bar” chocolate factories in the country, and the only of its kind in Boston. That means as soon as the company imports its cacao beans from the Dominican Republic or Bolivia, Taza’s 42 employees do everything from roasting the beans to hand wrapping the finished product. The organization focuses on keeping its business sustainable and direct-trade friendly.
I’m a sucker for seeing how things are made, so I was very curious about the inner workings of the factory. When we were brought into the various production rooms, however, I was disappointed to see that no actual chocolate making was going on, crushing any Willy Wonka-esque fantasies I may have been harboring. The machinery was surprisingly old-fashioned looking – this was no mechanized Hershey’s Chocolate World – and though it was interesting to see the tools up close, I couldn’t help but wonder when we would be showed the huge vats of silky chocolate. Sadly, that moment never came.
That said, the tour certainly wasn’t chocolate-less. Free samples flowed freely, pleasing both the chocoholic and broke college student in me.
Disappointingly, though, I quickly discovered Taza’s chocolate, which our guide described as a halfway point between Mexican and European style confections, was difficult to get used to. The Mexican influences gave the chocolate a very unfamiliar texture, one that can be best described as gritty or even chalky. As excellent as the flavors were, I couldn’t quite get past the feeling there was sand in my candy. Don’t get me wrong – I still ate the samples each time they were offered. But I found it difficult to wean myself off of the smooth, creamy treats I’m used to.
On the whole, I left Taza feeling lukewarm about the tour. I found it interesting, but not quite as wonderful as I had hoped. Still, for only $5 plus the cost of transportation, it certainly isn’t the worst way to spend a free afternoon. Just don’t go into it hoping for the Oompa Loompas and chocolate lakes of your childhood.
Taza Chocolate: 561 Windsor St., Somerville. Factory tours offered Wednesdays at 4 p.m.; Thursdays at 2 p.m. and 4 p.m.; Fridays at noon, 2 p.m. and 4 p.m.; and Saturdays and Sundays at 10 a.m., noon, 2 p.m. and 4 p.m. $5. www.tazachocolate.com. (617) 284-2232.
