Taza Chocolate – Mexican-style Super Dark 85%

About the bar

In these super dark 85% disks, the result of stone-grinding with just two ingredients is an intensely chocolatey and richly flavoured bar that is more sweet than bitter, showcasing the bold flavours of the beans.

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.

Allergens*

May contain nuts, may contain sesame

Ingredients

Organic cacao beans, organic cane sugar

*Allergen advice: We directly import, and purchase, all products from independent makers and have these shipped by our partner warehouse (which is not certified allergen-free), and so we cannot guarantee that any product will be allergen-free. Even where an allergen is not listed, products may have been produced, shipped, or stored in facilities which handle allergens.

If you would like further information about a specific product, please contact us on [email protected] or contact the maker directly.