Inspired by Tradition and the Complex Taste of Pure Cacao
Alex Whitmore, the founder of Taza Chocolate, took his first bite of his vision for Taza on a trip to Oaxaca, Mexico. The intensity of the chocolate he tasted was unlike anything he’d ever had and he decided to bring the deliciousness back to Somerville, Massachusetts. Taza was officially launched in 2005 and was the first U.S. cacao maker to establish a third-party certified Direct Trade Cacao Certification program.
Letting the Natural Flavors of Cacao Shine Through By Using Minimal Processing
Taza makes their chocolate as naturally and minimally processed as possible by utilizing a special mill called a Molino, a special Mexican stone mill. The mills have hand-carved stones inside that grind the cacao beans. This ensures that the beans still retain their natural flavor and intensity and results in a grittier and more bold flavor of chocolate unlike any other bar out there. The bars are also kosher, dairy and egg free and gluten free with only sugar in the raw used as sweetener.
Taza Cares About the Environment and Their Cacao Workers
In an effort to support and empower the small farms that grow the cacao Taza uses, the company has been Direct Trade Certified. They don’t use any middlemen and are actively involved in making sure that the farms and laborers that source their cacao use ethical and fair labor practices. The company pays premium prices for their raw ingredient and is especially glad to do business with growers that are also conscious of the environment and want to preserve it while also making their livelihood.