Stay Connected

69 comments | Leave your own

  1. Johanna GGG

    bloody weevils – I had some in my pantry last year which were horrible – don’t know if that’s what they were but it was what I called them – you just need to eat your chocolate faster when it becomes a rat race with the insects if I may mix my metaphors!

    As for the chocolate it sounds odd to have a gritty chocolate – haven’t recently sprinkle sugar crystals on my nutella fudge I can say I don’t think gritty is for me though the peachy flavours would make me happy! Glad it was spared by the insects – you need to get some of that cadbury stuff to feed them

  2. Iron Chef Shellie

    mmmm tropical fruits & dried peaches…. might need to make a hot chocolate with that one!

  3. Conor @ Hold the Beef

    aaaaaaaaaaaaaand now I am launching straight from Dr Zaius into A Whole New World. What a medley!

  4. Camille

    He’s got a sword!

  5. Ellie@fitforthesoul

    Daahhh you just climbed up the ladder in my “cool-people” list! Don’t really have one but figuratively speaking lol. I really wanna try this! Being from Argentina, I drink the o.g. yerba mate almost everyday and when I read your title I was like–huhhh? And then realized, oh of course it’s Hannah. This HAS to do with a chocolate bar SOMEHOW <33 have a beautiful day!

  6. Ellie@fitforthesoul

    By the way…this may be a weird request! Bahaha ready? But I’d LOVE to hear you talk with your AUSSOME AUSSIE accent! 😛 Can you someday make a video??? I’ve always been fascinated with the downunder brathas and sistas. KKKKK

  7. Lisa (bakebikeblog)

    I am serioulsy grumpy for you re the bugs ugh!

  8. Amber Shea @Almost Vegan

    Not gritty, but granular…ahh, semantics at work 😉 Gotta love it.
    I’ve seen these chocolates at Whole Foods. Very cool packaging!
    Last night I was eating from the sampler pack of raw chocolates that Sacred Foods sent me recently, and there was both a 99% cacao bite and a 100% “heart of cacao” bite. I ate them, but didn’t exactly enjoy them. I wished you were there, because knowing that YOU would certainly have been more interested in them than I, I would have gladly given them to you!

  9. Victoria (District Chocoholic)

    This one was pretty good – you MUST get some of the Taza Salt and Pepper. I say so.

  10. Louise

    Granular does sound better than gritty, but neither sound entirely appealing…. I do love the round shape of the chocolate though- that looks cool, but it does then seem to involve rather large chunks. And dried mangosteen? Am remarkably impressed that you know what that tastes like. As one who just got to try, and like, fresh lychees I must bow to your tropical fruit (dried or not) palate.

  11. Margaret

    Oh my God Hannah, it is so depressing to read about the bugs! I’m a bit worried about my stash now. I can’t fit much in my fridge because of the vegetables, fruit and cod liver oil in there!

    The look of the chocolate actually reminds me of a few blocks I left in my car for a whole week one summer – they became crumbly. Not nice.
    I won’t go there; I prefer my chocolate smooth. 🙂

  12. Agnes

    The packaging is awesome. I would want to try it based on the packaging alone.

  13. Lizzi

    Oh golly. I don’t even care what this chocolate tastes like… I just love it aesthetically, on every level!!! Beautiful!

  14. Simply Life

    oh no! that is so sad – good thing we ate all our chocolate before we would need to throw it away 🙂

  15. Kath Lockett

    I’m a big BIG fan of the ‘ol conching process myself but this stuff sounds intriguing. Damn shame I only focus on what I can find here – or did you find it here in Oz?

  16. Vaala ◪

    Oh no! Do you need more Whittaker’s chocolate? They sound like very evil bugs (but one with a good sense of taste unfortunately!).

  17. Heidi - Apples Under My Bed

    um, score for the iron!! i love the packaging of this! you are always showing such beautiful chocolates, how do you find them? it is a gift, lovely lady. i found some cool chocolate in HK, which i think is imported from the US. i will post about it sometime. it made me think of you – gingerbread spice flavour!!
    Heidi xo

  18. Lorraine @ Not Quite Nigella

    Oh no you poor thing! Are they perhaps pantry moths that start off as wriggly worms? I was given some quinoa once and they sprouted from there and it was hideous and made me sick every time I saw them.

  19. GirlonRaw

    Just the look of this chocolate (the grittiness and ‘diamond’ sparkles hehe) are enough for me. I need to get me some of this and fast. Where did you get yours from?

  20. Alisa Fleming

    Hmm, that is a brand I am fascinated by. I’ll have to seek it out. I am really surprised to hear that the yerba mate flavor is actually light and not bitter. There is hope!

  21. Cynthia

    That sucks that most of your chocolate stash was ruined! What a waste. That Taza chocolate looks amazing though.

  22. Anna Johnston

    Thats awful the nasty ‘insects’ commonly known in these parts as chocolate weevils ate your chocolate, I hate that when you find out some stash you’ve got has been gotten at. I’m so shocked though to read you don’t have a barbie sitting next to you when you open up your chocolates…. that’s exactly the picture I have of you in my mind… lol

  23. Greg

    I always plan to make hot chocolate with my Taza discs and then just eat it as well. The granular texture is unique and fantastic. I also love a creamy milk chocolate and pretty much all other varieties from other sources too. I have had the hot chocolate at a Taza open house and it is good, but I don’t think as good as the chocolate alone.
    I know Cadbury is mass market, but it is a favorite of mine. In the US we have very little Cadbury variety and what is sold is made by Hershey. UK imports can be found occasionally, but usually just fingers or Dairy Milk.

  24. Emma

    Where did you get this??

  25. Emma

    I’m glad to find someone else who shares my enthusiasm for Taza and their sweet granular amazingness!

    You mentioned the flavor being muted by the chocolate’s grain, and I completely agree with you. I’ve tried quite a few of the flavors, and I love them all, but I honestly haven’t noticed much of a flavor difference between them. I think I’ll have to try letting them melt in my mouth more? Or consume them with something that will bring out the flavor?

    On a side note, my first experience with chocolate granular amazingness was Suite 88’s Maple Sugar bar (, and I’ve been hooked ever since. Try to get yer paws on one (or 5) of those if possible!

  26. stephanie

    hi hannah! was looking for a recipe for vegan marzipan…. found you : ) really enjoy your posts! also, i live in Massachusetts, if you’d like to try any more of the Taza chocolates, i could send you some : ) happy chocolating : )

  27. stephanie
  28. Whittakers Dark Chocolate Mocha 62% - Wayfaring Chocolate

    […] a bit stronger. I also quite enjoyed the gritty texture of the chocolate, as it reminded me of Taza’s stoneground chocolate creations (my dad did not concur, stating that he’d rather have a smooth chocolate mixed with whole coffee […]