How do you preserve heirloom cacao?

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.

My chocolate/package arrived damaged, what should I do next?

First of all, we apologize if this happens. We're trying hard to shorten the supply chain from the cacao tree to you, but from time to time something unintended can occur. The good news is that every order includes complimentary worldwide shipping insurance, which covers you for damage, theft or loss. Click to view full details of how to file a claim.

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

Check out our tasting guide and list of chocolate pairing recommendations here.

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Can you ship my gift without the price?

For orders within the USA we do not include the price as standard. For orders to all other countries we are required to include a shipping invoice for the purpose of customs import process.

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Do you offer tastings or tours in Ecuador?

Yes! We have a Chocolate & Art Experience which is a 2-hour privately-guided tour in Quito. We can also arrange private tastings in Ecuador or abroad depending on your timeframe and budget.

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Indulgent Drinking Chocolate recipes

Check our blog for our latest recipes! Here are some of our favorites.

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Do you have a media kit? Can I request samples or an interview?

Yes, we have a media kit with high resolution photos, press releases and other product related information. Please submit some basic information to receive the access details, to request an interview, or to request samples.

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Do you ship internationally?

Yes! We ship to most international destinations, with the exception of those that do not permit the import of chocolate or food products by individuals.

What is your Privacy Policy?

Click to view our full Privacy Policy.

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How should I store my chocolate?

Dark chocolate likes to be stored within the temperature range of 12-22° C (53-72° F). Temperatures as high as 25° C (77° F) are usually fine. The official melting point of dark chocolate is around 30° C (86° F).

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