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Taza Chocolate

Taza Holiday Toffee, Almond & Sea Salt 60% Stoneground

Taza Holiday Toffee, Almond & Sea Salt 60% Stoneground

Regular price $14.90 NZD
Regular price Sale price $14.90 NZD
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Perfectly unrefined 60% dark stone ground organic chocolate with a trifecta of tasty: toffee, almonds, and sea salt. Amaze Bars take stone ground chocolate to another dimension by pairing incredible flavour experiences with our minimally processed, bold dark chocolate.

This product is certified USDA Organic, Direct Trade Certified, Non-GMO, Certified Gluten Free, and Kosher Dairy. It is also dairy free, soy free, and vegan.

70g  /  2.5oz

Cacao Origin

Although we can't tell you the precise cacao used for this particular bar, we're confident it was grown sustainably and sourced ethically, with farmers being paid a premium. You see, Taza famously source their cacao via world-class direct trade and certified organic models. Their cacao is sourced from reputable producers, the likes of ABOCFA (Ghana), Finca Elvesia and Oko Caribe (Dominican Republic) and PISA (Haiti).

We recommend reading more about Taza Direct Trade and their cacao supply.


Taza Chocolate make stoneground chocolate that is seriously good and fair for all. They carve their grinding wheels on-site from granite, then set about stone-grinding the cacao and sugar. True artisanship unmatched in fine chocolate circles, and the result is what they call "perfectly unrefined" - and we agree. 

"At Taza Chocolate we make stone ground chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind organic cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted."


Organic cacao beans, organic cane sugar, organic toffee (organic evaporated cane juice, sea salt, natural flavour, organic caramel colour), organic almonds, organic cocoa butter, sea salt.

Contains almonds

May contain traces of tree nuts and sesame seeds.

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