If there's one culinary creation that's as ancient as it is delicious, it's chocolate. Since Mayan times, humans have eaten processed cacao. Inspired by traditional methods of chocolate making from Oaxaca, Taza is setting the bar.

The Coffee Chocolate Mexicano is a full, nutty creation that's made using Counter Culture Coffee's Direct Trade certified beans. After being stone ground on a vintage mill, the cacao is spiked with coffee. This is a great tasting, buzz-worthy addition to your candy drawer, and a few chunks can also be made into a delicious Mexican drinking chocolate.

Taza founder Alex Whitmore first had stone-ground chocolate when traveling through Mexico. It was the inspiration he needed to found Taza, which uses the same stone grinding method on its cacao beans, making minimally processed, bold chocolate.