“The finest of wines and whiskies allow people the privilege of exploring something sublime and timeless. As with wine, the flavour and characteristics of cacao vary according to the soil and climate in which it was grown. If you produce chocolate from mass quantities of cacao from many different origins, these nuances are all mashed together and the character is lost” –TO’AK
The To’ak chocolate tradition has done much more than just maintaining a great reputation for itself. Born from the rainforest conservation projected in 2007 in the coastal region of Ecuador. It was here that Jerry Toth, the co-founder began making chocolate in a thatched bamboo house.
“The forest preserve that Jerry helped create is located in the Ecuadorian province of Manabí, which is to cacao what the French province of Burgundy is to wine.” –TO’AK
Jerry linked up with co-founder Carl Schweitzer, and Servio Packard with a mission to transform the way that the world experience dark chocolate. Elevating its making and tasting to the level of vintage wine and aged whisky.
“To do this, we knew that we would need to break from standard notion of chocolate as mere candy, which was typical of the mass production and mass consumption culture of modern society.” They emphasised.
“Life is a box of chocolate”, but if life is a box of this chocolate, then you surely know what you are going to get. For obvious reasons, chocolate that is both beautiful and delicious are deemed a real luxury, when treated extravagantly while delivering some very special nuggets of deliciousness.
Made with care and precision of real artisan, this delectable dark and delicate melt-in-your-mouth chocolate is a sensory experience. Sourced exclusively from 14-cacao growers in the valley of Piedra de Plata, Ecuador from the Nacional cacao pods, each bar is presented in a handcrafted Spanish Elm wooden gift box, 116-page booklet that tells the story behind the sourcing of the beans and provides a guide to dark chocolate pairing. Wooden tweezers are provided to pick up your piece of chocolate, to stop the oils from your fingers from interfering with the excellent taste of the chocolate. This is to best enhance the chocolate’s aroma. To remind its lovers that chocolate come from a tree and not from a factory, the middle of the bar is a single roasted cacao bean, measured and hand selected by the co-founders of To’ak themselves!
Regarded as the most expensive chocolate in the world, going for nearly $300 for a bar and genuinely unapologetic about the hefty price tag.
“It’s not for everyone. Even the box that the bar comes is a piece of art,” Toth emphasised.