Co-founder and Chief Design Officer Kathleen Fulton says, “I wanted to use simple illustrations and bold colors to capture what we do at Taza—we use simple, quality ingredients, and stone grind them to make seriously good chocolate!” 

The three new Amaze Bars are inspired by the skyrocketing popularity of the company’s ultra-dark chocolate bar: 95% Wicked Dark. Joining the Amaze line are 95% Wicked Dark with Toasted Coconut, 95% Wicked Dark with Ginger, and 95% Wicked Dark with Toasted Quinoa.

Taza Co-founder and CEO Alex Whitmore says, “Our stone ground chocolate process creates incredible bold flavor, totally different than highly processed chocolate. We use traditional stone mills to grind our cacao, which captures the natural fruity notes in our beans. That means we can dial back the sugar and make delicious chocolate that’s 80%, 85%, and even 95% dark, and it tastes bright and bold, not bitter. Today’s consumers want less sugar, but they don’t want to sacrifice taste!” 

In addition, two existing Amaze Bars, Raspberry Crunch and Cacao Crunch, have new formulations. Instead of cacao nibs, the "crunch" now comes from popular, protein-packed puffed quinoa. Raspberry Crunch has also increased from 60% to 70% cacao, in response to growing consumer demand for darker chocolate. Amaze Bars, like all Taza Chocolate products, are Certified USDA Organic, Direct Trade Certified, non-GMO Project Verified, Certified Gluten Free, dairy free, soy free, vegan, and kosher.