Press Coverage

March 06, 2018

TO’AK IN THE WALL STREET JOURNAL

Ecuador-based chocolate maker To’ak sources its cacao beans from just 322 trees of the 5,300-year-old Nacional species, which was thought to be extinct until 2009, when To’ak’s co-founders, Jerry Toth and Carl Schweizer, and harvest master, Servio Pachard, found a grove of the trees deep in the Piedra de Plata valley...

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...

February 16, 2018

TO'AK IN ATLAS OBSCURA

While the industry was once mostly milk chocolate marketed to kids, it’s increasingly common for adults to buy expensive truffles and visit artisanal chocolate factories. To’ak just represents a (hopeful) leap into...

December 06, 2017

TO'AK IN HUFF POST

As you can see, this is no small undertaking. The world’s rarest beans. The longest production and fermentation process. And all done by hand nonetheless. Of course, then it’s the two-year process...

February 09, 2017

TO’AK IN CNBC

This is the world's most expensive chocolate bar. Price tag: $345 for less than 2 oz! It's called the To'ak Chocolate bar and it's made from a cacao bean called "Nacional", which is found in the rainforest of Ecuador...

November 26, 2016

TO’AK IN LA TIMES

I had the chance to taste the To’ak chocolate bar and came away impressed by the two young men behind it, fascinated by their story — and by their fabulous, deep-flavored chocolate, like nothing I’ve experienced...

November 17, 2016

TO'AK IN ROBB REPORT

To’ak chocolate is dark chocolate, the best way to truly enjoy chocolate as it has the highest concentration of flavonoids, the same compounds that flavour wine. Each year produces only a limited amount of chocolate...

September 26, 2016

TO'AK IN THE GUARDIAN

To’ak, which roughly translates as terroir in ancient dialects of Ecuador, comes from Finca Sarita, a remote farm in Ecuador where you can also experience the flavours of the rainforest...

February 24, 2015

TO'AK IN DAILY MAIL

It is the most expensive pure dark chocolate in the world without any fancy stuff like gold leaves or diamonds in it to increase its value. We produce our chocolate in the country of origin and focus a single origin...

February 10, 2015

TO'AK IN FOX (AGAIN)

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

TO'AK IN FOX

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...

November 28, 2014

TO’AK IN FORBES

The result: a rich, deep, pleasantly bitter flavor with surprisingly fruity undertones—though there’s no fruit added, the Arriba bean unleashes a natural sweetness I’ve never tasted in another chocolate...

November 07, 2014

TO'AK IN FORTUNE

The cacao beans in this province of Ecuador have historically been considered the most prized variety in the world. It was like a wine maker one day waking up and someone telling him that he’s been living...

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