February 6, 2007

Taza Chocolate and Tiny Trapeze Marshmallows

On a cold winter afternoon, nothing beats good, old fashioned hot chocolate with marshmallows. And I don't mean the kind that comes in a packet labeled Swiss Miss.

Lately, we've been warming our bellies (and our hearts) with some locally produced organic cocoa from Taza Chocolate in Somerville and marshmallows from Tiny Trapeze in Hyde Park.

Taza Chocolate owners Alex Whitmore, Lauren Adams and Larry Slotnick source beans directly from farming communities and co-operatives in Mexico and South America to ensure that a fair price is paid for high quality cocoa beans. From there, they bring the beans to our chocolate studio in Somerville, Massachusetts and grind them into delicious chocolate. Buy the beans and grind 'em yourself, or buy them pre-ground in a chocolate drink like Taza's Velo Rouge.

Tiny Trapeze Confections, located in an old mill building in the Hyde Park neighbor of Boston, makes tasty, old world sweets using all natural and organic ingredients. My latest guilty pleasure - and the perfect topping for a mug of cocoa - is one of their Simply Vanilla marshmallows. Pillowy and sweet right out of the package, the marshmallows melt in your mouth. Better still, if you can stand the wait, they melt right into your hot chocolate, creating a smooth sweet marshmallow foam that's pure heaven.

Taza Chocolate's Velo Rouge Chocolate Drink is available at Taza Chocolate. If you live in Massachusetts, visit Taza's open house next Sunday, February 11th from 1-4 at their Windsor Street studio, or stop by their Chocolate Lounge on Thursday nights at Mariposa Bakery in Cambridge.

Tiny Trapeze's Simply Vanilla marshmallows are available at Whole Foods. If you're vegan, don't despair. Tiny Trapeze also makes a vegan marshmallow that is out of this world. (Call your local Whole Foods to see if they carry it.)

Read More in: Fair Trade | Food | Organic Food News | Product review | Recipe

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Posted by Jess Brooks at February 6, 2007 8:26 AM

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