OUR CHOCOLATE STYLES

HARVEST

As with wine, the flavor characteristics of cacao vary according to the soil and climate. With our Harvest Collection, we offer you the opportunity to taste the land on which our cacao is grown and the unique weather conditions of the particular year in which it was harvested.

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AGED

Chocolate, like both wine and whisky, matures with age. With our Aged Collection, extractable compounds from whisky and cognac barrels and other unique storage vessels transform the flavor profile of our chocolate over time. The result is a new expression on a whole other level.

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PRESERVING FLAVOR COMPLEXITY

We've teamed up with Third Millennium Alliance (TMA), a nonprofit rainforest conservation foundation based in Ecuador, to save Ecuador’s historic Ancient Nacional cacao from the brink of extinction. To make this dream become reality, we've created the world's first and only Genetic Bank to preserve and propagate the legendary Ecuadorian Nacional cacao.

Read more on our Journal

DRINK T.CACAO

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MORE ABOUT THE CHOCOLATE

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PIONEERS OF
CHOCOLATE AGING

To’ak prides itself on being the first tree-to-bar chocolate maker to comprehensively explore the science and the art of aging dark chocolate. Drawing from techniques employed by winemakers and whisky distilleries, and based on years of research and experimentation, To’ak’s Aging program is taking dark chocolate into a fascinating new direction.

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You can taste the results with one of our Vintage bars.

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If you'd like to learn more you can read our e-book on the subject.

I had the chance to taste the To'ak chocolate bar and came away impressed by (...) their fabulous, deep-flavored chocolate, like nothing I’ve experienced before.

– S. Irene Virbila, Los Angeles Times

To’ak Chocolate is the finest chocolate we’ve ever used.

– Jessica Shelton, Culinary Liaison at The Restaurant at Meadowood, a three Michelin star restaurant in Napa Valley

The tasting as well as the story telling around your brand have been really appreciated by all our clients.

– Alexis Perroton, Marketing and Communication Director, Cartier Hong Kong

It’s the best bar I’ve had from Ecuador.

– Doreen Pendgracs, Canadien chocolate critic, blogger and author of the award winning book “Chocolatour: A Quest for the World’s Best Chocolate.”

A rich, deep, pleasantly flavor (...) I’ve never tasted in another chocolate.

– Marissa Conrad, Forbes Magazine

The world’s rarest beans. The longest production and fermentation process. And all done by hand nonetheless.

– Michael Lazar, The Huffington Post

I had the chance to taste the To'ak chocolate bar and came away impressed by (...) their fabulous, deep-flavored chocolate, like nothing I’ve experienced before.

– S. Irene Virbila, Los Angeles Times

To’ak Chocolate is the finest chocolate we’ve ever used.

– Jessica Shelton, Culinary Liaison at The Restaurant at Meadowood, a three Michelin star restaurant in Napa Valley

The tasting as well as the story telling around your brand have been really appreciated by all our clients.

– Alexis Perroton, Marketing and Communication Director, Cartier Hong Kong

It’s the best bar I’ve had from Ecuador.

– Doreen Pendgracs, Canadien chocolate critic, blogger and author of the award winning book “Chocolatour: A Quest for the World’s Best Chocolate.”

A rich, deep, pleasantly flavor (...) I’ve never tasted in another chocolate.

– Marissa Conrad, Forbes Magazine

The world’s rarest beans. The longest production and fermentation process. And all done by hand nonetheless.

– Michael Lazar, The Huffington Post