Chocolate Bars Collection

Sample three different harvests and three aged editions.

We candy orange peels, coat them in cacao butter, and mix them with sea salt hand-harvested from Santa Cruz Island.

To'ak’s twist on a traditional equatorial treat: roasted amaranth coated in caramel and cacao butter.

A marriage of our single-origin chocolate with the rich aromas of mints grown in the Andes region.

Taste the full-spectrum sensations of the wild malva plant, an Andean aphrodisiac and carminative.

Our single-origin chocolate meets rare nuts from South America's tropical forests.

Dark chocolate meets Salprieta, an ancestral condiment made with heirloom peanuts, corn, achiote, coriander seeds, and salt.

Tucupí is a fermented cassava sauce with chilies that is rich, smoky, and spicy.

Mini bars from three different harvest years, all from the same famed appellation of Piedra de Plata.

Only one ingredient but loaded with complexity.

We candy orange peels, coat them in cacao butter, and mix them with hand-harvested sea salt from Santa Cruz Island.

A marriage of our single-origin chocolate from Piedra de Plata with mints that grow in the Andes region.

To'ak’s twist on a traditional equatorial treat: roasted amaranth coated in caramel and cacao butter.

Malva olorosa, an Andean aphrodisiac and carminative, offers a delicate yet powerful floral bouquet.