Our production of chocolate starts with planting the cacao tree, includes the key post-harvest step of fermentation, the traditional steps of chocolate making, and finishes with packaging your bar in Ecuador. Read on to discover all 14 steps!
Yes. Our Origin Bars are typically limited to only 150 bars per edition. Each bar is packaged in a handcrafted hardwood box that has the individual bar number engraved on the bottom. Our Signature Bars are somewhat more numerous, but are typically limited to 1,000 per edition.
Nacional, which is native to Ecuador, is generally regarded as the most coveted cacao variety in the world. Its fame in the global market dates back several centuries, although its ancient origins run much deeper.
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.
To’ak and its rainforest conservation partner Third Millennium Alliance (TMA) have embarked on a project to pull Ancient Nacional cacao variety back from the precipice of extinction. Click to read the details.
In the broadest sense, there are two types of cacao: bulk cacao and what is officially called “fine flavour” cacao. About 95% of the global supply of cacao is considered “bulk cacao.” Only 5% is “fine flavour.” Heirloom cacao is the finest of the fine flavour cacao.
Yes, we consider fermentation to be one of the single most important steps in the chocolate-making process, in terms of flavor profile.
Only 5% of the global cacao supply is designated as “fine flavour” (aka “fine flavor” or “fino y de aroma”), the majority of which comes from only one country: Ecuador. Read on for more details.