January 29, 2019
To'ak on National Geographic
It’s hard to imagine a world without chocolate, but over the past century disease has repeatedly devastated the cacao trees needed to produce it. Today these precious trees are in jeopardy once again, only this time the stakes are much higher. Archeologist and correspondent Jago Cooper traveled to Ecuador to meet individuals who are fighting to save the world’s favorite flavor...
March 01, 2018
To'ak in Sheridan Road
Ecuador’s leading agricultural institute had previously tested 11,000 cacao trees in search of Nacional survivors, but only found six that were genetic matches. But of 16 old-growth cacao trees that Toth found..
“Fabulous deep-flavored chocolate, like nothing I’ve experienced before.”
More Press Coverage
To'ak in LA Times
To'ak in Robb Report
To'ak in the Guardian
To'ak on Fox
(February 10, 2015)
It has a very, very deep chocolate flavor but without an exceptionally bitter aftertaste characteristic of many 70 percent and over dark chocolate bars. We noted hints of vanilla, cherry, burnt caramel, and...
It has a very, very deep chocolate flavor but without an exceptionally bitter aftertaste characteristic of many 70 percent and over dark chocolate bars. We noted hints of vanilla, cherry, burnt caramel, and...
(February 06, 2015)
It’s a love letter from To’ak co-founder Jerry Toth, a Chicago native who has a house in Ecuador. It was there that he got the idea for To’ak, the cacao culled from a 1,000-acre forest featuring trees that survived...
It’s a love letter from To’ak co-founder Jerry Toth, a Chicago native who has a house in Ecuador. It was there that he got the idea for To’ak, the cacao culled from a 1,000-acre forest featuring trees that survived...
