Taza founders Alex Whitmore and Larry Slotnick source their beans from small-production farmers in Mexico. They ship them directly to their shop in Somerville, Massachusetts, where they roast, stone grind and turn them into finished chocolate.

The texture is granular and gritty—much more rustic than the glossy bars you find in the store. And for many, including me, a lot more interesting to eat. This custom box has three discs of chocolate—one with Guajillo chile, one with cinnamon, one with vanilla—packed into a hand-stamped box just for us. Great for chocolate connoisseurs looking for something unique.

Organic and Kosher