Bulk & Baking Chocolate

Chocolate for serious bakers: chunks, couverture, cacao nibs, and bulk 3 kg bags, from an easy 53% to a fearless 100% cacao. Everything here is certified USDA Organic, Direct Trade Certified, gluten free, soy free, dairy free, and kosher pareve, and all of it is stone ground the Taza way, so your pastries and desserts taste like cacao instead of just sugar.

Your Stone Ground Guide

Follow these symbols to pick your dream Stone-Ground Chocolate experience, textured or smooth.

taza all chocolate taza textured chocolate taza smooth chocolate
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Taza Smooth vs Textured Chocolate Guide

Have questions about textured vs smooth chocolate? View our guide.

Dark Chocolate Chunks for Baking

Our 70% Deliciously Dark and 100% Totally Dark chocolate chunks are the workhorses: swap them 1:1 for chocolate chips in cookies, muffins, and banana bread. Because they're stone ground, they melt into rustic pockets of intense chocolate rather than vanishing into the crumb. The 100% chunks double as unsweetened baking chocolate with zero sugar.

Fuzzy on what separates cacao from cocoa? Start there.

Couverture Chocolate

The exception to our texture rule. Our 53% and 70% couvertures are refined smooth because dipping, enrobing, and glazing demand it. Fine texture, fluid melt, clean temper, professional results, still organic and Direct Trade Certified.

Bulk Baking Chocolate: 3 kg Bags

For production baking, our Pro Line 3 kg bags (6.6 lb) are the best value per ounce: 70% Baking Chocolate and 100% Baking Chocolate stone ground and textured, 53% and 70% Couverture smooth, plus Cafe Blend for drinking chocolate programs. Restaurants and bakeries can go bigger through Wholesale.

Cacao Nibs and Hot Chocolate

Roasted Cacao Nibs add crunch and pure cacao flavor to granola, bark, and cookies. Our Hot Chocolate Mix and Cafe Blend turn the same stone ground chocolate into a quick-melting beverage mix.

More ideas in our guide to baking with cacao nibs.

Which chocolate for which bake?

Cookies and quick breads: 70% chunks. Low-sugar or keto baking: 100% chunks. Ganache, glazes, and dipping: couverture. Brownies and cakes where chocolate is the star: 70% or 100% baking chocolate, chopped. Mexican hot chocolate and champurrado: our chocolate discs, which are the traditional baking discs for the job (see the Chocolate Discs collection). For ideas, start at the recipes hub.

FAQ'S

What is the best chocolate for baking?

Match the format to the job: chunks for cookies and quick breads, couverture for dipping and glazing, bulk baking chocolate for brownies, cakes, and production work. Higher cacao percentage means less sweetness and more chocolate flavor.

Do you make unsweetened baking chocolate?

Yes. Our 100% Totally Dark Chunks and 100% Baking Chocolate 3kg Bag are pure cacao with zero sugar, the definition of unsweetened baking chocolate.

Can I substitute chocolate chunks for chocolate chips?

Yes, 1:1. But although they can be swapped equally in recipes, chunks are different than chips by design: no stabilizers, so they melt into bigger, bolder pockets of chocolate.

How do I melt stone ground chocolate?

Low and slow: a double boiler or short microwave bursts with stirring. Stone ground chocolate keeps a little texture when melted; that rusticity is the point. For a perfectly fluid melt, use our couverture.

Do you sell bulk chocolate for restaurants and bakeries?

Yes. The 3 kg Pro Line bags are stocked here, and our Wholesale program handles larger orders for businesses.

MADE BETTER

We only make chocolate from 100% organic, Direct Trade Certified cacao. Taza means better ingredients, better prices to farmers, and better chocolate for you.