Blog

95% Wicked Dark with Almonds vs. Salted Almond: Which Bold Bar to Choose?

Comparing Taza's 95% Wicked Dark with Almonds and Sea Salt & Almond bars: cacao intensity, sweetness, and texture. Find out which bold bar fits your t...

How to Fix Chocolate Bloom on Your Taza Bars

Noticed white spots on your Taza bar? Learn what chocolate bloom is, how to fix it, and when to toss the bar instead.

Guajillo Chili Chocolate vs. Other Spicy Chocolates: A Comparison

Compare guajillo chili chocolate with other spicy chocolates, focusing on heat level, flavor, and best uses. Find out which one suits your taste.

How to Make Salted Almond Chocolate Bark with Taza Bars

Learn to make easy five-minute salted almond chocolate bark using Taza stone ground bars. This guide covers melting, toasting, and seasoning for the p...

The Best Chocolate Percentages for Baking: A Complete Guide

Wondering which chocolate percentage to use for cookies, cakes, or brownies? This guide breaks down the best chocolate percentages for baking and how ...

How to Make a Chocolate Tasting Board with Taza Bars

Create a stunning chocolate tasting board with Taza's stone-ground bars. Get ideas for pairings, presentation, and hosting a tasting party.

Cacao Nibs vs. Chocolate Chunks: Which Should You Use in Baking?

Explore the differences between cacao nibs and chocolate chunks for baking, from flavor and texture to health benefits, and learn when to use each.

Oat Milk Chocolate vs. Dairy-Free Chocolate: Which Is Better for You?

Compare oat milk chocolate and other dairy-free options to find the best fit for your taste and dietary needs. We break down ingredients, texture, and...

How to Bake with 70% Dark Chocolate Chunks: Tips and Recipes

Learn how to bake with 70% dark chocolate chunks, from cookies to brownies. Get tips on melting, chopping, and balancing flavors for perfect results.

How to Pair Taza Chocolate with Spices: A Guide to Flavor Combinations

Learn how to pair Taza chocolate with spices like ginger, cinnamon, and chili to create bold, delicious flavor combinations. Discover our favorite pai...

Taza Chocolate Samplers: Which One Should You Choose?

Explore Taza's chocolate samplers and find the perfect one for your taste. From dark to crunchy, we help you pick the right box.

The Future of Chocolate: Trends to Watch in 2026

Explore the key chocolate trends shaping 2026, from sustainable sourcing to plant-based innovations, and see how Taza Chocolate leads the way.

Why Stone-Ground Chocolate Is Considered Artisanal

Discover why stone-ground chocolate is the heart of the craft chocolate movement. Learn how Taza’s traditional technique creates bold, artisanal flavo...

The Health Benefits of Dark Chocolate: What Science Says

Discover what scientific research reveals about dark chocolate's health benefits, from antioxidants to heart health, and how Taza's stone-ground bars ...

Cacao vs Cocoa: What's the Difference?

Understand the difference between cacao and cocoa, from processing to nutrition, and learn how to choose the right product for your recipes.

How to Use Taza Chocolate in Savory Dishes: Unexpected Recipes

Discover how to incorporate Taza's stone-ground chocolate into savory recipes like mole, chili, and marinades for a rich, complex flavor.

How Taza Chocolate Is Made: A Behind-the-Scenes Look

Discover how Taza Chocolate is made, from stone grinding to packaging. A behind-the-scenes look at the process that creates bold, organic chocolate.

Cacao Nibs: From Bean to Bar and Beyond

Explore the journey of cacao nibs from harvest to stone-ground bars, their uses, health benefits, and role in the food industry.

The Art of Dark Chocolate: Why High Percentages Are Gaining Popularity

Explore the rising trend of high percentage dark chocolate, its health benefits, and why bold bars like Taza's 95% are winning over fans.

The Rise of Oat Milk Chocolate: A Trend in the Chocolate Industry

Explore why oat milk chocolate is surging in popularity, its market growth, and how brands like Taza Chocolate are responding to the plant-based movem...

Taza Chocolate Covered Hazelnuts vs Mixed Nuts: Which to Choose?

Compare Taza's chocolate covered hazelnuts and mixed nuts to find your perfect crunch. Explore flavors, textures, and which suits your snacking style.

The Dos and Don'ts of Chocolate Tasting: A Guide to Savoring Every Bite

Master the art of chocolate tasting with our dos and don'ts. Learn how to properly taste chocolate, from preparation to palate cleansing, and enhance ...

The Benefits of Stone Ground Chocolate: Why Taza's Method Matters

Discover the unique benefits of stone ground chocolate, from texture to flavor, and why Taza's traditional method stands out.

How to Pair Taza Chocolate with Cheese and Wine

Discover the art of pairing stone-ground Taza Chocolate with cheese and wine. Learn flavor rules, expert tips, and perfect combinations for your next ...

What Does 'Stone-Ground' Mean in Chocolate Making?

Discover the true meaning of stone-ground chocolate, its benefits, and how Taza Chocolate uses this traditional technique.

The History of Mexican-Style Chocolate: From Ancient Roots to Taza

Explore the ancient origins of Mexican chocolate, its cultural evolution, and how Taza Chocolate honors this heritage with stone-ground, organic creat...

Taza Chocolate's Holiday Orange Crunch: A Seasonal Favorite

Discover why Taza's Holiday Orange Crunch is a must-try seasonal treat. We review its flavor, texture, and how it compares to other festive chocolates...

How to Create a Chocolate Charcuterie Board with Taza Products

Learn how to build a stunning chocolate charcuterie board using Taza's stone-ground chocolate, nuts, and discs. Perfect for parties and gatherings.

The Stone-Ground Chocolate Process: What Makes It Different?

Discover how stone-ground chocolate is made, why it differs from conventional methods, and what it means for your taste buds.

95% Wicked Dark Chocolate: Taza's Boldest Bar Reviewed

A detailed review of Taza's 95% Wicked Dark bar – its intense flavor, texture, and how to enjoy high-percentage chocolate.