What It's Like Being Boston's Only Bean-To-Bar Chocolate Factory

Analisi Sensoriale del Tartufo - Atelier della Pasta - Alba Truffle Bimbi - Salotto dei Gusti e dei Profumi — Chocolate in raw bean form at a chocolate tasting market in Italy. (Photo by Giorgio Perottino/Getty Images for Ente Fiera Internazionale del Tartufo Bianco d' Alba)

Hannah Uebele is a producer for Under the Radar with Callie Crossley and previously worked as associate producer for Boston Public Radio. She graduated from Tufts University with a B.S. in English and Environmental Studies. She's a proud Delawarean but has found herself saying "wicked" more and more often, so the Bostonian metamorphosis is well underway.Contact: hannah_uebele@wgbh.org

February 12, 2020

Updated August 07, 2023

Taza Chocolate co-founders Alex Whitmore and Kathleen Fulton joined Boston Public Radio on Wednesday to talk about being the only bean-to-bar chocolate maker in the Boston area.

"For craft bean-to-bar chocolate makers we are fairly large but we're still very small compared to the big companies," Whitmore said. "Last year, we produced about 625,000 pounds of finished goods, so a lot of shipping containers of cocoa beans are coming into the country.

"And we're able to have a pretty significant impact with the farmer groups we work with in the Dominican Republic, Haiti and now with an organic cooperative in Ghana."