To’ak chocolate is made from the extremely rare Ecuadorian cacao variety called “Nacional,” which traces its genetic lineage back at least 5,300 years—to the first known cacao trees domesticated by humanity. By the dawn of the 21st century, this famed variety was believed to be extinct. To’ak has since found a valley with 100-year-old cacao trees that have been confirmed by DNA tests to be 100% pure Nacional.
To’ak chocolate is highly terroir-driven, and in some cases it is aged like whisky. Our cacao is sourced exclusively from 14 cacao growers in the secluded valley of Piedra de Plata, Ecuador, from cacao pods that match the morphological and color profile of Nacional cacao referenced from DNA testing.
Each bar (50 grams / 1.76 ounces) is presented in a handcrafted Spanish Elm wood box that is individually engraved with the bar number. The box includes hand-made tasting utensils and a 116-page booklet that tells the story behind the provenance of our chocolate and provides a guide to the ritual of dark chocolate tasting. Only two ingredients are used: cacao mass and cane sugar. To’ak chocolate is USDA Organic and Fair Trade certified, and received Heirloom designation by the Heirloom Cacao Preservation Fund.
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 over a hundred other publications across six continents. The Restaurant at Meadowood, one of only 12 restaurants in the U.S. to earn Three Michelin Stars, features To’ak chocolate in its most innovative cuisine.