The 100% Stone Ground Chocolate Bar

April 18, 2007

After months of experimenting and machine engineering Taza has launched it's first 100% stone ground, chocolate bar. With an explosive flavor and olde-school mouthfeel, our chocolate ain't your ho-hum Calleblah. Using our antique Mexican stone mills in tandem with our custom fit stone roll refiners, we create a truly American-style chocolate.


Alex mills a batch of light roast organic Costa Rican nibs. Each batch is given a small handful of whole vanilla beans to coax out deep chocolate flavor (kind of like shaking salt on a juicy steak).

After the nibs have been milled into liquor, they are refined using a series of stone roller mills and then mixed with organic cane sugar. The chocolate mass is then roll refined with the sugar in it to the final particle size. The finished chocolate is then pumped through our tempering and depositing system and moulded into 3 ounce bars. The entire moulding and wrapping process is done by hand. We gently roast to a maximum of 235?F and we do not conche. This allows us to maintain almost all of the fruity flavor of the raw cocoa bean.


Depositing 3 ounce bars.

Order some from our online store or find us at one of our local retailers. Our bars are 100% organic and made with ethically traded ingredients. Once you've tried our bar, let us know what you think by sending us an email.