Flavors Collection

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.

Endowed with a delicate citronella aroma, this unique recipe is scented with lemon ants powder.

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.

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.

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

Endowed with a delicate citronella aroma, this unique recipe is scented with lemon ants powder.

Dark chocolate with an intense umami flavor from tucupí, a fermented cassava sauce with chilies.