ABOUT THE BAR
We love this cinnamon, 50% dark version for its gently warming flavour that always leaves us wanting more. This is a particular favourite on a cold winter’s evening.
Annalisa Barbieri, The Observer’s Chocolate Correspondent, writes in her Notes on Chocolate series: “I’ve a soft spot for Taza Chocolate. The Taza Cinnamon disc was one of the first chocolates I tasted when I became chocolate correspondent, and it was unlike any other chocolate I’d tried”
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.