Seventy percent is the sweet spot for a first serious dark chocolate: enough cacao to taste bright and fruity, enough organic cane sugar to keep it friendly. Because we stone grind rather than conch, the flavor stays loud. Expect ripe fruit up front, a rustic cacao middle, and a clean, slightly gritty finish. That texture is the point.

We grind Direct Trade Certified cacao with hand-carved granite millstones at our factory at 561 Windsor Street in Somerville, MA. Most chocolate makers refine their chocolate for days until every trace of texture disappears. We do less, on purpose, so the true flavor of the bean survives the trip from Oaxacan-style molino to wrapper.

This bar is built for eating, but it moonlights in the kitchen. Chop it into cookies or brownies for pockets of intense 70% cacao, or melt two squares into hot milk for a fast dark hot chocolate. If you bake often, our 70% Deliciously Dark Chocolate Chunks are the same chocolate in a resealable bag.

Taza was the first U.S. chocolate maker to establish a third-party certified Direct Trade Cacao program. We pay our partner farmers above Fair Trade prices, name them, and publish the numbers in an annual Transparency Report. Our chocolate is certified USDA Organic, Non-GMO, Certified Gluten Free, and Kosher Pareve. It is also dairy free, soy free, and vegan.

If 70% is your floor, not your ceiling, work up through the 70% Cacao & Up collection: 85% Super Dark discs, 87% Seriously Dark, and the 95% Wicked Dark family.