Taza stone grinds organic cacao into chocolate using a Mexican-style method older than the milk chocolate aisle. Cacao, organic cane sugar, sometimes cocoa butter, and natural inclusions like cinnamon and almond. That’s the recipe across the whole catalog. No milk, no butter, no whey, no casein, no honey, no animal-derived emulsifiers. We don’t make milk chocolate at all, so every Taza product is vegan, not by exception but by default.

This page is the whole catalog seen through that lens: dark chocolate bars from 70% up to 100% cacao, every disc in our Classic Collection, chocolate-covered snacks, and bulk baking chocolate.

Chocolate stops being vegan when dairy goes in: milk powder, butterfat, whey, or casein, which is what makes milk chocolate milk chocolate. Honey, certain refined sugars, and animal-derived emulsifiers can disqualify a bar too. None of that is in anything we make. Every Taza ingredient panel is cacao, organic cane sugar, and natural plant-based inclusions.

Here’s the part most brands can’t say: we don’t make any milk chocolate, so there’s no dairy in our Somerville factory at all. No shared-equipment cross-contact, no “may contain milk” hedge. Every product Taza makes is vegan and dairy-free, which makes the whole catalog safe for a plant-based or dairy-free diet.

A lot of vegan chocolate tastes like an apology. Over-sweet, thickened with oat-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 Direct Trade cacao, the rustic intensity of a 95% cacao chocolate, the spice of a Guajillo disc. The texture is deliberately gritty because cacao is gritty before it’s over-refined for mass-market palates. Vegan chocolate already exists. It’s just chocolate.

From Deliciously Dark at 70% up to Wicked Dark at 95%, every bar is vegan by recipe. Start lower for fruity and approachable, go higher for the cacao at full volume.

Every disc in the Chocolate Disc Collection– Cacao Puro, Vanilla, Cinnamon, Guajillo Chili, Coffee, Salted Almond, Sea Salt, Super Dark, Orange– is vegan. Eat as a sweet snack or melt them for Mexican hot chocolate with oat or any non-dairy milk.

Our dark chocolate covered almonds, cashews, hazelnuts, espresso beans, and roasted cacao nibs are all vegan and dairy-free.

Our 70% chunks, 70% Couverture, and 100% Baking Chocolate are all vegan and bake one-to-one for bittersweet, dark, or unsweetened baking chocolate. See the full Bulk & Baking collection.

One chopped Cacao Puro disc (or any Chocolate Disc flavor) 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 chocolate 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. Oat milk froths cleanest and tastes the most like dairy without the dairy; almond runs thin and coconut adds its own flavor, so choose by the body you want.