The Future of Chocolate: 9 Ways To'ak is Revolutionizing the Chocolate Industry

The story of chocolate begins not in factories, but in the Amazon rainforest, where the cacao tree was first domesticated over 5,300 years ago. It was considered sacred. This deep heritage inspires us at To'ak, a name meaning “earth and tree” in ancient Ecuadorian languages.

Ecuador’s legendary artist Oswaldo Guayasamín once said he had been painting for thousands of years. He saw his creativity as a gift from his ancestors. We approach chocolate in much the same way. By honoring its origins we are keeping an ancient craft alive while also reimagining its future.

Honoring the past.
Savoring the present.
Shaping the future. 

These are the ways To’ak is shaping the future of chocolate, from the past to present, from tree to bar.

1. Honoring the origin and history of cacao

To’ak is a tree-to-bar chocolate maker proudly based in Ecuador, the native origin of cacao. We harvest and preserve the world’s rarest and most prized cacao variety, tracing its lineage to the earliest known domestication of cacao.

2. Preserving an ancient cacao variety

To’ak and TMA (Third Millennium Alliance) are working to preserve Ecuador’s most legendary cacao variety and nurse it back from the brink of extinction. We’ve used cuttings from 100% pure Nacional cacao trees from Piedra de Plata—verified by DNA analysis—to reproduce thousands of pure Nacional seedlings each year. These are distributed to local cacao growers as part of our forest restoration project.

3. Boosting farmers' incomes and local food security 

For over a decade, To'ak has gone well beyond Fair Trade, paying up to 700% above the local market price for wet cacao. While cacao prices are always fluctuating, To'ak continues to pay the true cost of cacao. Our partners at TMA (Third Millennium Alliance) have also created a Regenerative Agroforestry project that encourages local farmers to reforest their land in exchange for premium prices paid by To’ak and other premium chocolate makers.

4. Sourcing ingredients locally

We exclusively produce and source single-origin chocolate that is aimed at expressing the unique terroir of the appellation in which it is grown—the valley of Piedra de Plata in Ecuador. For our Alchemy line, we've included rare ingredients sourced from smallholder farmers and communities in the Amazon rainforest, Andes mountains, and Galápagos Islands. 

5. Pioneering the art and science of aging chocolate

To’ak developed the world’s first long-term chocolate aging program. The flavor and aroma of our cask- and specialty-aged chocolates evolve slowly with the passage of time. We age our chocolate in casks as diverse as Cognac, Whisky, Bourbon, Sherry, Tequila, Port and Sauternes, as well as aromatic Ecuadorian wood and other ingredients that are carefully selected for their extractable aroma compounds.

6. Introducing bold new flavors with rare ingredients

Our Alchemy line features recipes designed in collaboration with world-renowned food educator and culinary alchemist, Charles Michel. The 8-bar collection features rare ingredients sourced from small family farms and community cooperatives in the Amazon rainforest, Andes mountains, Pacific coast, and Galapagos Islands. 

7. Experimenting with new cacao-based creations

The cacao plant is a fascinating product of nature and we continue to find new ways to honor and enjoy every bit of it with a focus on quality and craftsmanship. Along with our continual aging experiments, we’ve created 100% Full Spectrum Cacao Powder made with the whole Heirloom Nacional cacao bean, and Heirloom Cacao Husk Tea, which uses upcycled cacao seed husks—one way we’re able to reduce food waste in the cacao supply chain. We also have new creations in the works … stay tuned.

8. Elevating packaging to an art form

Our chocolate deserves only the best in presentation. To’ak’s flagship collection comes in award-winning packaging, with each bar presented in a handcrafted wooden box and accompanied with tasting utensils. Our Alchemy line features artwork from some of the most innovative and promising young artists in the region—these one-of-a-kind works can also be purchased as Fine Art Prints. And To’ak’s crown jewel, our Master Series, pairs our finest aged chocolate with a limited edition piece by revered Ecuadorian artist Enriquestuardo.

9. Regenerating the rainforest and restoring biodiversity

To’ak has been one of the rare deforestation-free chocolates in the world. TMA and To’ak’s regenerative agroforestry project involves using cacao trees to help restore forest on degraded agricultural land in coastal Ecuador. Farmers are incentivized to take steps to improve biodiversity on their land, including planting a variety of native tree species alongside heirloom cacao. This initiative is part of a larger project to build a 24,000-acre conservation corridor that protects and restores one of the last remnants of the Pacific Forest of Ecuador.

Chocolate: more than an indulgence

The cacao tree offers a profound connection to our planet. Embracing this legacy, we can reimagine chocolate as a force for regeneration: a way to support ecosystems, honor heritage, and craft experiences that inspire. By preserving ancient cacao varieties, elevating local farming practices, and fostering true sustainability, we’re laying the groundwork for a chocolate industry rooted in respect for the land, diversity, and artisanship.

In this vision, the future of chocolate is more than an indulgence—it’s a journey back to the earth and the tree, honoring what came before to create something entirely new.

Thank you for supporting To'ak on this thrilling journey.