ABOUT THE BAR
This is a chocolate that may be unlike anything you’ve ever tried before. Taza has added chipotle chili to its 50% dark chocolate disks, creating an intense and spicy chocolate with a kick. The earthy and smoky flavours of the chipotle act as the perfect counterbalance to the slightly tart and bittersweet chocolate. Accompanied by Taza’s signature biscuity texture, these disks are about as close to multisensory as it gets with chocolate. This is one you won’t forget.
ABOUT THE MAKER
Alex Whitmore, the founder of Taza Chocolate, first tried traditional Mexican stone-ground chocolate on a holiday in Oaxaca and was inspired to bring this unique form of chocolate to the US. He apprenticed under a molinero to learn how to craft the very best stone-ground, unrefined chocolate using hand-crafted molinos, or mill stones. This method foregoes the usual refining and conching steps of the chocolate-making process, giving a chocolate closer in style to the original bars of the nineteenth century, still popular in parts of Mexico and South America today.
Taza Chocolate is not like most silky-smooth craft chocolate – because it’s stone ground, the bars are rustic, a bit caveman, gritty and rough. If you like your coffee ristretto, Taza is the chocolate for you. The minimal handling involved in this process creates discs with a satisfyingly coarse, almost biscuit-like texture, and a sweet flavour that lets you taste the bold flavours of the cocoa, sugar and spices individually. This is how the earliest bars of chocolate tasted – it really is a taste of history.