Art Series

MEET OUR NEW ART SERIES

"We are making chocolate for over 5000 years." - To’ak Chocolate and Fundación Guayasamín co-created a special edition of dark chocolate that pays tribute to the ancient history and culture of Ecuador, in a way that has never been done before.

Art Series

EXPERIENCE CHOCOLATE

The finest of wines and whiskies allow connoisseurs the privilege of exploring something sublime and timeless. We offer this same privilege to connoisseurs of chocolate.

Chocolate Pairing

HEIRLOOM CACAO

To’ak produces extremely small editions of single-origin Ecuadorian dark chocolate from the oldest and rarest variety of cacao on earth.

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THE WORLD’S FIRST
VINTAGE CHOCOLATE

We are pioneering the way the world experiences dark chocolate, elevating its making and tasting to the level of vintage wine and aged whisky.

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CHOCOLATE & ART

Art is part of our DNA. At To’ak, we’ve never been satisfied with simply making chocolate. Ultimately what we present to the world is a work of art, and dark chocolate is merely our medium of expression.

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OUR CHOCOLATE COLLECTION

Harvest edition - luxury chocolate

HARVEST EDITIONS

As with wine, the flavor characteristics of cacao vary according to the soil and climate. With our Harvest editions, 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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World's first aged chocolate

VINTAGE EDITIONS

Chocolate, like both wine and whisky, matures with age. With our Vintage editions, 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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THE STORY OF TO’AK

It all started in an isolated house without electricity in the middle of a forest preserve in Ecuador. Since then, To'ak has been driven by passion, the pursuit of perfection, and a sincere love for the land and aromas of the world's finest cacao.

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TASTING & PAIRING GUIDE

Wine tasting and dark chocolate tasting follow the same general principles. In both cases, we use our sensory awareness to deepen an experience and develop a narrative about what we are tasting. To learn how to taste and pair dark chocolate like a connoisseur, check out our tutorials.

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CONSERVING AROMA

To’ak is working with local farmers, conservationists, and multiple universities to protect this historically cherished variety of cacao and nurse it back from the brink of extinction.

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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 editions.

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If you’re interested in delving more deeply into the science involved in the process, 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

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