Taza Chocolate (see Candy Industry’s Feb. 2008 issue), famous for creating a niche for a stone-ground, Mexican-style chocolate, continues to expand its offerings.

New products include the limited edition (for Valentine’s Day) Coco Besos Coconut Bar, a 70% stone ground dark chocolate with coconut inclusions; Spiked Eggnog Chocolate Mexicano Disc: 55% dark Dominican cacao with the warming essence of rum; and Gingerbread Bar, a sweet 60% dark chocolate paired with the warmth and spice of gingerbread. The 3-oz. bars retail for $7.99. 

Last year the company published its second Annual Cacao Sourcing Transparency Report, a testament to the chocolate maker’s commitment to industry transparency involving the direct purchase of trade-  and organic-certified cacao.  Additionally, at the show, co-founder Alex Whitmore received an honorable mention for SFA’s inaugural Leadership Vision Award.  

When Super Storm Sandy struck, Taza’s close relationship with its producers proved to be a critical factor in quickly replacing its damaged bean inventory and keeping production moving. The storm damaged the warehouses in Kearny, N.J. where the company’s beans were stored. Taza’s network of producers was able to fill a shipping container and have it arrive at the chocolate maker’s door within three weeks.