What is remarkable about this chocolate is its simplicity. I have reviewed many arguably simple bars in the past, but this is the only one so far that is made solely with cacao beans and sugar. This means that Taza chocolate is a wonderful option for those with dietary restrictions. Whereas most bars contain at least a bit of soy in the form of a preservative or emulsifier, Taza chocolate is soy-free, dairy-free and gluten-free. What allows for such a simple composition is the traditional Mexican technique of producing stone ground chocolate. Taza chocolate is made by literally grounding cacao beans and cane sugar with granite millstones until the mixture is finely ground enough that it can be compressed and packed into a solid shape. Millstones are the same instruments that are used to grind grains including my personal favorite, grits. That chocolate can also be made in this manner is pretty astonishing!
All of that being said, it makes sense that this bar is well-suited for those of us who enjoy a really explosive chocolate flavor that is true to the taste of cacao beans and not too sweet. It also makes sense that the texture is more granular. This is a bar best eaten in tiny, savored bites rather than letting it melt in your mouth, which results more in a dissemination of the sugar and cacao particles than in a true melting effect. However, Taza is adamant that its chocolate is perfect for making cocoa, so perhaps I am too quick to judge its melting potential. The chocolate has a particularly fruity and full-bodied character, which could make for an interesting cup. For now, I'll enjoy it by the slice.
At $4-$6 per round pair, Taza is a mid-priced bar. The chocolate is so potent that I've found that one slice satisfies most of my cravings. Find it at any health-oriented grocery.