USDA organic certification means the cacao and cane sugar in this collection were grown without synthetic pesticides or GMOs, and an accredited certifier audits that claim every year. Organic farming is harder and more expensive at origin. Clean, well-grown cacao is part of why our chocolate tastes the way it does, so we pay the higher price for organic beans. Every product in this collection is also non-GMO, certified gluten-free, dairy-free, and vegan.

Organic certification covers how cacao is grown, but it says nothing about how farmers are paid, so we built our own standard. At Taza, our Direct Trade program, the chocolate industry’s first third-party certified Direct Trade cacao sourcing program, pays partner farmers in the Dominican Republic, Ghana, and Haiti at least $800 above the market price and never less than $4,250 per metric ton. An independent auditor verifies the program every year, and we publish the partners, prices, and origins in our annual Transparency Report. Together, organic certification and Direct Trade answer the question of where this chocolate comes from.

Our bars climb from balanced to intensely dark. The 70% Deliciously Dark bar is the best place to start, with bright, fruity notes and a satisfyingly gritty texture. From there, the sugar drops as the cacao rises through Cacao Crunch 80%, Seriously Dark 87%, and the Wicked Dark 95% bars, until the chocolate is almost entirely ground cacao. Our Super Dark 85% disc sits in the same range if you prefer the Mexican-style format. If you want the most intense end of the range, our 80% cacao and up collection brings those options together.

The same organic cacao goes into everything else we make. Our Mexican-style chocolate discs are the traditional stone ground format and are made for drinking as much as eating. Our almonds, hazelnuts, and cashews covered in dark chocolate bring the same certification to snacking, and our bulk and baking chocolate offer an organic chocolate ingredient for all your best recipes.