Taza Chocolate Opens its Doors to the Public on Saturday, Dec. 5

The first article I ever published in a real magazine was called "Mexican Hot Chocolate: An Ancient Tradition in Your Own Kitchen." I had just traveled to Mexico City, and the steaming hot cups of chocolate I'd drunk while standing in the middle of the bustling Zocalo plaza had made a big impression.

So naturally I was excited to learn about the founding of Taza Chocolate in 2005 and about cofounder Alex Whitmore's trip to Oaxaca to learn about the Mexican method of stone-ground chocolate-making.

Later, once Taza grew big enough to require a factory space in Somerville, Whitmore returned to Oaxaca to study under a molinero, or stone miller. He brought back several stone "molinos" still used at their chocolate production headquarters at 561 Windsor St. And this Saturday, you can see them for yourself as Taza opens its chocolate factory to the public between 10am and 6pm.

I'm looking forward to a taste of their hot chocolate--and a look behind the scenes at an operation that has distinguished itself with its fair and sustainable practices, along with its ancient techniques of stone-grinding organic cacao beans.

Find more information at www.tazachocolate.com