Taza makes chocolate that’s a little different from most. While many chocolate makers spend days on end refining and conching their products, Taza prides itself on being unrefined.
Its chocolate is much more similar to the kinds of bars you might have found a hundred years ago. Cocoa beans and cane sugar are loosely stone ground in a traditional Mexican mill, then moulded straight into bars and discs. The result is a chocolate with a coarse, almost biscuit-like texture and a unique flavour.
It’s a type of chocolate that’s still popular in Mexico, where Taza founder Alex Whitmore first encountered it on his travels. Inspired by a love of the region – and the chocolate he had tasted – he carved his own granite millstone, which the company is still using today.
Taza likes to mix this “Mexican style” chocolate with local spices such as chilli, cinnamon and black pepper. We love them all, but the cinnamon flavour is a particular favourite on a cold winters’ evening.
Alex Whitmore, Taza’s founder, and Jesse Last, Taza’s Sourcing Manager, recently traveled to Haiti, where it finalized the first purchase of organic, premium Haitian cacao ever made by a US chocolate maker!