Taza stone grinds organic cacao into dark chocolate using a Mexican-style method that’s older than modern, bland dairy chocolate. Cacao, organic cane sugar, sometimes cocoa butter, and organic inclusions like cinnamon or almond. That’s the recipe. No milk powder, no butterfat, no whey, no casein. Not because we engineered the dairy out, because we never put it in.

Check out the full range of  Taza chocolate, all dairy-free by design: dark chocolate bars from 60% up to 95% cacao, every disc in our Discs Collection, chocolate-covered snacks made with organic dark chocolate, and bulk baking chocolate that gives you back control of your ingredient list.

The FDA doesn’t legally define “dairy-free”, only “non-dairy” (which can legally contain milk derivatives) and “lactose-free” (a separate question). When we say dairy-free, we mean: no milk, no cream, no butter, no butterfat, no whey, no casein, no sodium caseinate, no lactose, no anhydrous milkfat. None of it. Our ingredient panels say what’s in the chocolate and nothing else is in there.

A lot of dairy-free chocolate tastes like an apology. Over-sweet, thickened with alt-milk powder, hiding behind the absence of dairy instead of being a real chocolate. Ours doesn’t. The whole point of stone grinding is that there’s nowhere for the cacao to hide. You taste the bean: the brightness of real cacao, the rustic intensity of a 95% bar, the sweet spice of a Guajillo disc. The texture is deliberately gritty because cacao is gritty before it’s over-refined for mass-market palates.

If you avoid dairy by choice or by necessity, you shouldn’t have to settle for chocolate that’s built to taste like something else. Dairy-free chocolate already exists. It’s just chocolate.

Our Amaze Bars, from 60% all the way up to 95% cacao, are dairy-free by recipe. Start with Deliciously Dark at 70% if you’re new to dark chocolate; Cacao Crunch at 80% if you want texture; or Wicked Dark at 95%  if you want the cacao at full volume.

Every disc in the Discs Collection, (Cacao Puro, Vanilla, Cinnamon, Guajillo Chili, Coffee, Salted Almond, Sea Salt, Super Dark, and Orange) is dairy-free. Eat as a sweek snack  or melt them for Mexican hot chocolate with oat or any non-dairy milk.

Dark chocolate covered almonds, cashews, hazelnuts, espresso beans, and roasted cacao nibs. All coated in dairy-free dark chocolate.

Our 70% chocolate chunks, 70% Couverture, 100% Baking Chocolate, and bulk bags are all dairy-free. Use as a  one-to-one swap for any recipe calling for bittersweet, dark, or unsweetened baking chocolate. See the full Bulk & Baking collection.

Use one chopped  Cacao Puro disc (or any other flavor of our Chocolate Discs) per 8 oz of unsweetened oat milk. Heat the oat milk over medium until it’s just steaming, don’t boil. Whisk in the chopped discs off heat until fully melted. A pinch of salt sharpens the cacao. Add a stick of cinnamon, a pinch of guajillo chili, or a splash of bourbon if it’s that kind of night.

Oat milk froths cleanest and tastes the most like dairy without the dairy. Almond milk works but runs thin. Coconut milk works but adds its own flavor. Pick your fighter.