ABOUT THE BAR
This is a punchy 50% dark chocolate, both sweet and spicy without overwhelming the palate, and accompanied by Taza’s signature biscuity texture. To make these disks, Taza adds guajillo chillies into the mix, a dried, deeply aromatic variety imparting a sweet and fruity heat which develops slowly. 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.
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