Q: What is terroir-driven chocolate & why do you release different harvest years?

Terroir The very finest of wines, be they from Bordeaux or Napa or Tokaj, allow us the privilege of tasting the valley in which the grape was grown. To’ak’s Harvest editions offer connoisseurs of dark chocolate this same opportunity—to taste not only the land, but also the characteristics of the particular year in which it was harvested. Similar to viticulturists in Burgundy and Bordeaux, cacao growers in Piedra de Plata practice “dry farming,” as it is known in the wine world. In other words, they do not irrigate their cacao. As a consequence, our harvest is especially expressive of terroir and varies each year according to weather fluctuations. Embracing these idiosyncrasies of land and weather, and likewise engaging their consequences during various phases of the production process, is the art and challenge of tree-to-bar chocolate-making. Further Reading The Main Steps in the Production of To'ak Chocolate The Different Grades of Ecuadorian Cacao More Questions? Use a keyword or phrase in the search box above or contact us via phone, SMS, WhatsApp, email or social and we are happy to help.

Question 1

How do you recommend I enjoy my bar of To'ak chocolate?

Accepted Answer

Check out our simple step-by-step guide on how to taste dark chocolate. If you’re interested in pairing chocolate with wine, spirits, or cheese, check out our chocolate pairing guide. It includes a list of our favorite chocolate pairing recommendations.

More Questions?

Use a keyword or phrase in the search box above or contact us via phone, SMS, WhatsApp, email or social and we are happy to help.

Question 2

What is terroir-driven chocolate & why do you release different harvest years?

Accepted Answer

Terroir

The very finest of wines, be they from Bordeaux or Napa or Tokaj, allow us the privilege of tasting the valley in which the grape was grown. To’ak’s Harvest editions offer connoisseurs of dark chocolate this same opportunity—to taste not only the land, but also the characteristics of the particular year in which it was harvested.

Similar to viticulturists in Burgundy and Bordeaux, cacao growers in Piedra de Plata practice “dry farming,” as it is known in the wine world. In other words, they do not irrigate their cacao. As a consequence, our harvest is especially expressive of terroir and varies each year according to weather fluctuations. Embracing these idiosyncrasies of land and weather, and likewise engaging their consequences during various phases of the production process, is the art and challenge of tree-to-bar chocolate-making.

Further Reading

The Main Steps in the Production of To'ak Chocolate

The Different Grades of Ecuadorian Cacao

How do you recommend I enjoy my bar of To'ak chocolate?

What is terroir-driven chocolate & why do you release different harvest years?

Other ways to enjoy cacao powder