In ancient times, chocolate was considered sacred and

noble. Then in the industrial era it was commodified and

mass-produced. To’ak is working to restore chocolate to its

former grandeur and push its boundaries to new horizons.

Our mission is to transform the way the world experiences

dark chocolate, elevating its making and tasting onto the

level of vintage wine and aged whisky.

 

To’ak sources its chocolate from the extremely rare Ecuadorian

cacao variety called “Nacional,” which traces its

genetic lineage back at least 5,300 years—to the earliest

known cacao domesticated by humanity. This famed variety

was believed to be extinct as of 2009. Four years later, To’ak

found a valley with 100-year-old cacao trees that have been

confirmed by DNA tests to be 100% pure Nacional.

 

To’ak’s chocolate is highly terroir-driven, and in some cases

it is aged like whisky. Each bar is presented in a handcrafted

Spanish Elm wood box that has the individual bar number

engraved on the back. The box includes proprietary tasting

utensils and a 116-page booklet that provides a guide to dark

chocolate tasting. Certified Organic and Fair Trade, formally

designated Heirloom, and produced entirely in Ecuador.

 

To’ak chocolate has been featured in Forbes, L.A. Times,

Wine Spectator, Fortune Magazine, The Guardian, Huffington

Post, Süddeutsche Zeitung, TV channels such as BBC,

CNBC, CNN, and FOX, and dozens of other publications

across five continents.

Photo & Text  by To'ak Chocolate

© 2019 by The Chocolate Club Hong Kong Ltd. Designed by Allan Chan. All rights reserved