An unrefined, stone ground chocolate with a festive twist: eggnog! This is one for those with a sweet tooth who want something fun and warming this Christmas. This bar is made by adding the classic ingredients of eggnog – cinnamon, ginger, nutmeg, vanilla and some rum flavouring – into the chocolate as it’s being stoneground and tempered into bars. NOTE: unlike (most) eggnog drinks this bar is fine for vegans and vegetarians as it has no eggs or dairy milks in it’s ingredients.
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.