Signature Chocolate Collection

Beehive Distilling’s ex-gin cask, once used for California chardonnay, imparts winter spices, guava, and berries to our 2021 harvest.

At Oaxaca’s Koch Distillery, mezcal’s smoky depth enhances our 2021 harvest, highlighting notes of figs, cranberries, and winter spices.

Heavy rains during ripening and harvest, combined with a moderate conch, gives rise to a fruit-forward bar of To'ak chocolate.

After a rainy harvest, we let loose the full force of this season’s intrinsic flavors by opting to refrain from conching.

Our first-ever 100% cacao bar is loaded with complexity.

Sample the full universe of To'ak Chocolate.

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

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Palo Santo wood, native to coastal Ecuador, infuses this To'ak chocolate, made from fragrant Nacional cacao, with a unique, exotic flavor profile.

Pu'er sits at the apex of the world of tea. Our chocolate has been aged with it.

An ex-rum cask from Nicaragua, used to age Ecuadorian rum, then To'ak chocolate.

Our first aged 100% chocolate bar spent time in an ex-Don Julio Tequila oak cask. The woody aroma of oak complements rich notes of roasted almonds and tobacco.

Foursquare Rum Distillery aged our 2021 harvest in an ex-rum cask, adding notes of rum-soaked raisins, smoked wood, and floral pepper.