Taza Chocolate makes their 60 % Stone Ground Dark Chocolate from bean to bar in small batches. To source the high quality cacao for this chocolate, they work together with a young grower-owned cooperative in the Dominican Republic called La Red. Taza uses stone mills instead of steel refiners to make their chocolate, a process that highlights the intense flavor and distinct texture of real cacao. A touch of added cocoa butter and a hint of biodynamic vanilla bean rounds out the flavor. Taza 60% dark chocolate explodes with the essence of red berries, caramel, and mocha. Perfect for chefs looking to shake up an old standard.