Taza is the only chocolatier in the states to produce 100% stone-ground organic chocolate and then presses it in a cute little circle to make their Chocolate Mexicano disk.
The shape is what first attracted me to the chocolate on the shelf, but the taste and texture have made me a fan forever.
In a pure magically simple process the chocolatiers at Taza grind their beans with Oaxacan stone mills the way your chocolate-loving Abuella used to…that is if I had one. Mine just ate the stuff.
The grinding is what sets the chocolate apart from the endless rows of bars at the drug store. The millstone process leaves the sugar and cacao in the chocolate creating a sandy and surprising texture. The disks are segmented to easily beak apart. The tiny triangles are extra tasty when melted into milk to create hot chocolate.
The Mexicano comes in salted almond, vanilla bean, cinnamon, yerba mate, cacao puro and guajillo chili. Keeping with a true Mexican-chocolate palette, I love the chili flavor the most.
I’ve been stocking up on the disks during my morning coffee run at Bloc 11, but you can order them online.
I am dying to tour the factory. When they do open their doors at another event look out for a giggling recap. I’m very proud to support the small chocolate maker in my little hood.
P.s. not only does the chocolate taste good, it is fair trade!