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