Chocolate made like the ancient Aztecs would have done it. Without the Aztecs, we would have never known chocolate. The Mexican Aztecs were the first to discover how to make chocolate from a cocoa pod. Alex Whitmore, CEO of Taza Chocolate, wanted to blow new life into this authentic way of making chocolate. Taza bars celebrate the surprising and complex flavours of cocoa. This starts with the packaging: round discs and traditional squared bars wrapped in striking colours. Unwrapping starts the bean-feast. You’ll find a sassy slab of chocolate or two elegant discs. It’s Massachutes the organic beans get grinded by two stones. Whitmore encountered this method of grinding cocoa to chocolate on a journey throughout Oaxaca, Mexico and learned how to make his own stones. In 2005 he launched Taza Chocolate. Taza works directly with farmers, asks them to respect the rights of their employees and to show respect for the environment. In return, Taza pays more than the Fair Trade prices. Discover the bold flavour of Taza yourself and enjoy your chocolate together with an espresso or a robust tea. The Taza cinnamon 50% disc makes a perfect chocolate drink.