In my hometown of Somerville, Mass. (three miles from downtown Boston), Taza Chocolate brings cocoa beans to Beantown and transforms them, Mexican-style. Cofounders Alex Whitmore and Larry Slotnick keep things authentic by opting to produce chocolate using hand-chiseled Oaxacan molinos (stone mills). Unlike ultra-smooth European-style chocolate, the resulting texture is decidedly gritty, with remaining bits of cacao and raw sugar crystals (plus any flavorings). With few ingredients and minimal processing, the "chocolateness" of the bars is heightened. The bars are 100% organic, and just about anyone can enjoy them since they are vegan, kosher, and free of dairy, gluten, and soy.