Cinnamon Chocolate Mexicano
by Taza Chocolate

Taza Cinnamon Chocolate Mexicano is a small batch, artisan chocolate flavored with biodynamic cinnamon.

The natural sweetness and gentle spice of cinnamon perfectly complements the bright berry notes of our cacao.

To make it, we grind whole cinnamon sticks together with our cocoa nibs using traditional Oaxacan stone mills.

This process gives Taza Cinnamon Chocolate Mexicano its intense flavor and rustic texture.

Makes a great Mexican hot chocolate.

50% Dark Chocolate. Ingredients: Organic roasted cacao beans, organic cane sugar, and organic cinnamon

Founded in 2006, Taza Chocolate was born out of a desire to combine the Mesoamerican tradition of chocolate with a modern, high-quality product manufactured in a socially responsible way.

In 2005, Taza cofounder Alex Whitmore traveled to Oaxaca to steep himself in the history and culture of Mexico. There, he learned about the pre-Columbian ritual of “xocolātl” in Latin America, and the customs that surrounded the transformation of cacao into a drink. Having grown up eating European-style chocolate candy, Alex was surprised and inspired by the simplicity of the Oaxacan treatment of chocolate. He was compelled by the minimal processing and traditional method of stone grinding the beans… so much so that he was moved to start a business dedicated to crafting artisan, Mexican-style chocolate in the United States.

Alex and cofounder Larry Slotnick decided early on that they wanted to start a company with a conscience. Taza Chocolate would be sustainable – not just financially but environmentally, and community-focused. After considering models in use in the coffee field and analyzing the current state of the chocolate industry, Alex and Larry set to work on a business plan. Their company, Taza Chocolate, would produce 100% stone ground, organic chocolate using only the best ingredients while compensating growers fairly for their work.

In the following weeks and months, Larry and Alex would travel to many countries in search of the few cooperatives that were sustainably growing high quality, organic cacao bean. Taza found its initial sources in Chiapas, Mexico; in Talamanca, Costa Rica; and in Nagua, Dominican Republic. The first batch of Taza Chocolate was made in Alex’s kitchen with small shipments of cacao beans imported from these far-flung cooperatives. The early relationships that Alex and Larry formed with these producers would lay the foundation of the Direct Trade principles that Taza employs today. Eventually, Taza grew too large for the kitchen and the company moved into a factory space in Somerville. Alex went back to Oaxaca City to study under a molinero, or stone miller, and brought back several molinos to replicate the rustic, granular texture of Mexican chocolate. Taza’s vintage Italian winnower was acquired from a defunct candy factory in the Dominican Republic, and its roaster (a German model) was found in Italy in desperate need of refurbishing. To cope with demand, Taza added a full time production manager – Mike Schechter – and several additional sales people.

Today, Taza produces thousands of chocolate bars each month, which are sold in almost every state. Our chocolate has been featured in major publications like Gourmet Magazine, The Art of Eating, Food & Wine, and more. Some of the best restaurants in the country use Taza Chocolate in their kitchens. Best of all, we are proud to say we have had a positive effect on our community, our industry, and livelihood and welfare of our growers. Taza Chocolate looks forward to a bright future crafting innovative new products and setting the trend for industry reform.