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Speaker 1: Making chocolate isn't really something you can keep a secret.

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Speaker 2: This is our grinding room, so we'll actually grind all

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Speaker 2: of the.

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Speaker 3: Cocoa nips into what we call cocoa liquor.

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Speaker 1: It's insanely loud. I'm taking a tour of the Tasa

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Speaker 1: Chocolate factory in Summerville, which had somewhat fewer ooploopas and

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Speaker 1: more heavy machinery than I expected. Alex whitt More, of

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Speaker 1: the CEO and co founder, is giving me a tour

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Speaker 1: in honor of their twentieth year in business. Before founding

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Speaker 1: the company, he took a trip to Mexico and found

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Speaker 1: people there used big stone mills to grind their chocolate,

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Speaker 1: which makes it a little less smooth.

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Speaker 3: We make a really rustic, gritty chocolate that's unlike any

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Speaker 3: other that you can find on the shelf.

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Speaker 1: Their stuff is packaged in thick chocolate discs you can

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Speaker 1: now find everywhere. They churn out about twenty thousand bars

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Speaker 1: a day. I asked Alex if he's become kind of

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Speaker 1: sick of chocolate.

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Speaker 3: I eat chocolate every day.

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Speaker 4: Yeah, I mean I probably don't order the chocolate dessert

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Speaker 4: on the menu when I go out to eat.

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Speaker 1: Kyle Shaffle to be busy Boston's news radio