Dark chocolates, cacao nibs and chocolate couverture webshop

Showing 17–32 of 42 results

  • Zotter Labooko Opus 5

     

    Zotter Labooko Opus 5 helps you to experience a top cuvée created with rare cacao varieties from five different countries: Tanzania, Guatemala, Ghana, Brazil and Belize. Each cacao is roasted individually and then combined to produce the ultimate cacao blend, offering its entire, vast cacao panorama.

    Taste notes: Tanzania: fruity, red fruit Brazil: gingerbread spice Ghana: chocolatey Guatemala: fruity, tropical Belize: nut praline, sour cherry flavour.

    May contain traces of all types of nuts, peanuts, milk, sesame and soy.

    Lactose and gluten free. Vegan chocolate.

     

    Zotter Labooko Opus 5 75%

    Rated 0 out of 5
    1.600 Ft inc. VAT Add to cart
  • Award winning chocolates

     

    In a remote mountain valley of Northern Peru, is the village of Chililique.

    In partnership with CacaoTales the farmers there are processing their cacao to a high standard so we can make exceptional chocolate.

    Made in a factory that handles dairy and nuts.

    Chocolate Tree Piura Chililique Peru 70%

    Rated 0 out of 5
    2.750 Ft inc. VAT Add to cart
  • Raaka 100% cocoa

     

    Forget everything you think about 100% bars. This pure cacao bar is creamy and bright, not bitter, with a subtle, tingling fruity sweetness.

    Origin: Kokoa Kamili, Tanzania

    Favor profile: Chocolatety, earthy, red fruits

    Vegan, gluten and lactose free.

     

    Raaka 100% Cacao

    Rated 0 out of 5
    2.600 Ft inc. VAT Add to cart
  • 100% Maya Cacao

     

    Snack on a piece of Maya culture. Made with cacao from Belize and Guatemala, where the Maya, who are the originators of chocolate culture, still live and cultivate their cacao. We’ve visited them and were in awe of this wonderful, unique cacao legacy. Experience a chocolate with 100% cacao content, without any added sugar – a precious piece of authentic cacao history!

    Fragrance notes: berries, cherries, mildly tropical accents

    Taste notes: spicy-nutty, initial acidity with notes of red fruit and dark roast aroma, spice and nuts as a main flavour, with a subtle finish of tannins similar to black tea

    Conching time: 35 hours

    Vegan, gluten and lactose free.

     

    Zotter Labooko 100% Maya Cacao

    Rated 0 out of 5
    1.600 Ft inc. VAT Add to cart
  • Menakao Dark Chocolate 100% with Cocoa Nibs

     

    A must-try for the 100% lovers. Menakao’s bar packs far more of a punch than Akesson’s and Pralus’ more mellow Madagascan 100% bars. This award winning dark bar is an intense 100% Madagascan dark chocolate. The bar has no sugar in it at all and is made with nothing but cacao, revealing all of the richness of the cocoa.

    Unwrap the chocolate and you are instantly hit by a strong fruity aroma. Delicious and inviting as this may be, don’t be fooled into breaking off a great chunk as this chocolate has a serious intensity! The initial berries have a citrus edge, leading to a powerful and sharp finish. A roasted note is mixed with the fruits, which reminds us a little of strong filter coffee. The almost sherbet – like astringency, gives a mouth-watering quality as the chocolate fills your mouth with strong flavours.

    This bar doesn’t just taste good, it does good. Madagascan chocolate maker Menakao proudly crafts its chocolate on the island, using only local ingredients. Unfortunately, this is rare even for craft chocolate – it’s estimated that less than 5% of the world’s chocolate is produced in the same country the cocoa is grown. By making the chocolate in Madagascar in addition to growing the cacao on the island, Menakao generate about 4-5 times the benefit of Fair Trade for the local Madagascan economy.

    In honour of the men and women of Madagascar of all ethnicities who are at the heart of Menakao chocolate, Menakao decided that the bars should proudly bear the image “not [of] the face of Madagascar, but [of] Madagascan faces.” The beautiful image on the wrapping of this bar is of a Betsimisaraka man. The Betsimisarka (Betsimisaraka meaning “many and inseparable”), are celebrated for their rhythmic dancing traditions and are the largest group on the east coast of Madagascar, a region noted for lush vegetation, dense forest and tropical climate.

    Menakao Dark Chocolate 100% with Cocoa Nibs

    Rated 0 out of 5
    2.000 Ft inc. VAT Add to cart
  • Toak Galapagos harvest 2018

     

    The cacao for this chocolate was sourced from two small farms on the Galapagos Islands. It’s the first single-origin chocolate ever produced from this unique part of our world. Ecuador’s Nacional cacao grown in the singular ecological conditions of the Galapagos has produced a truly terroir-driven chocolate with a special tempering that imitates the soft fudge texture.

    To’ak signature series.

    Nose: Cinnabon, raisins, whole wheat, floral buquet.

    Palate: Floral, cookies & fudge, nutmeg, brown fruits.

    Finish: Caramel, cinnamon, sweet bread.

     

    Vegan, lactose and gluten free.

     

     

    toakchocolate.com

    To’ak Signature Galapagos harvest 2019 75%

    Rated 0 out of 5
    20.000 Ft inc. VAT Add to cart
  • Toak Palo Santo aged 3 years

     

    Palo Santo wood, renowned for its fragrant essential oils, is actually native to the forests of coastal Ecuador. It grows wild in the very same province in which To’ak was born. Our most fragrant edition of To’ak chocolate aged with this powerfully aromatic wood = profoundly exotic flavor profile, to say the least…

    To’ak origin series.

    Nose: Citrusy pine, touch of mint.

    Palate: Opens with sweet resinous wood, mint and lemon peel with the suggestion of clove enter on the mid-palate, stewed dates and fresh pine on the back-end.

    Finish: Coffee, dates, and pine.

     

    Vegan. gluten and lactose free.

     

    Can be purchased only on preorder!

    To’ak Origin Palo Santo Aged 3 Years 80%

    Rated 0 out of 5
    89.000 Ft inc. VAT Add to cart
  • Chocolate covered espresso beans

     

    Fresh roasted organic espresso beans covered in 55% dark stone ground chocolate make an addictively delicious treat that perks up your day. Perfect for power snacking, study breaks, sharing, and gifts! No shiny insect-derived shellac coating means they are totally vegan.

    May contain traces of tree nuts and sesame seeds.

    This product is certified USDA Organic, Direct Trade, Gluten Free and Kosher Pareve, and Non-GMO Project Verified. It is also dairy free, soy free, and vegan.

    Taza chocolate covered espresso beans

    Rated 0 out of 5
    3.000 Ft inc. VAT Add to cart
  • Toak El Nino harvest

     

    Start with heirloom Nacional cacao from Piedra de Plata, add torrential El Niño rains followed by an unexpected drought during the critical ripening period, and top it off with an unusually late harvest forced by a 7.8 magnitude earthquake. Single-origin Ecuadorian dark chocolate at its most complex.

    To’ak signature series.

    Nose: Wood with a touch of flowers.

    Palate: Ripe banana, mint/eucalyptus, earthy red fruits.

    Finish: Muscular, enigmatic, highly complex.

    Variety: Heirloom Nacional

    Vegan. gluten and lactose free.

     

    To’ak Signature El Niño harvest 2016 78%

    Rated 0 out of 5
    20.000 Ft inc. VAT Add to cart
  • Toak art series guayasamin

     

    To’ak’s inaugural Art Series edition is also our very first blend, inspired by the late Oswaldo Guayasamín—Ecuador’s most celebrated artist. Two vintage editions of To’ak chocolate with totally different personalities carefully blended into a beautiful and exceptionally well-balanced expression of Ecuadorian dark chocolate.

    Ecuador’s native son, Oswaldo Guayasamín, is one of Latin America’s most celebrated artists. His work has been on display in many of the finest museums and galleries in the world. In 1976, Guayasamín and his children created the Fundación Guayasamín with the mission to honor Ecuador’s rich indigenous culture and history. In service of this mission, To’ak  and Fundación Guayasamín co-created a special edition of dark chocolate that pays tribute to the ancient history and culture of Ecuador in a way that has never been done before.

    Art is part of our DNA. At To’ak, we’ve never been satisfied with simply making chocolate. Ultimately what we present to the world is a work of art, and dark chocolate is our medium of expression. As artists who live and work in Ecuador, we are keenly aware of Guayasamín’s legacy. One element that has particularly drawn our attention is his depiction of sharp contrasts. Guayasamín painted about cruelty as well as tenderness, life and death, desperation and hope. He explored both the light and the darkness within the human condition.

    With each edition of chocolate, our goal is to faithfully express the unique aromas and flavor profile of Nacional cacao. But just as a person cannot be defined by any single characteristic or mood, Nacional cacao has many different faces. In 2015, we launched two expressions of chocolate, each representing different ends of the spectrum in terms of flavor profile and character. Our 2015 “Light” edition was soft, subtle, nuanced. Our 2015 “Dark” edition was raw, powerful, unapologetic.

    We released both of these editions to the public in 2015, but separately. We allowed people the opportunity to experience both sides of the Nacional flavor personality but only side-by-side. For the Art Series, we created our very first blend, using chocolate aged from our 2015 harvest. We integrated our “Light” and “Dark” editions into a single unified expression, which we call the Duality Blend. This metaphor extends beyond flavor and can also been interpreted in the context of our work on the land. In the drawing by Guayasamín that accompanies this edition, we see an indigenous man that has been beaten down by cruelty, and yet he is planting a tree. In spite of the suffering that he bears, what he offers is an expression of hope.

    Something similar can be seen in the destruction of habitat and the loss of ancient food varieties. Over 93% of the world’s food varieties have been lost over an 80-year span. The next in line is Ancient Nacional cacao in Ecuador, which is on the brink of extinction. Under the shadow of destruction, we at To’ak are currently planting as many Ancient Nacional cacao seedlings as we can, to give new life to this culinary treasure. This is our hope for the future.

    To metaphorically describe his connection to the past, Guayasamín once said that his hands have been painting for more than five thousand years. Interestingly, Nacional cacao also traces its roots back by roughly 5,000 years in Ecuador. In this rare edition of chocolate, we are celebrating that which is far older than any of us and transcends time. We are celebrating the human experience in all of its many shades.

    To’ak art series.

    Nose: Tobacco, caramel, floral, woody.

    Palate: Woody, buttery caramel, tobacco, honey, dark fruits, softly floral, earthy, nutty.

    Finish: Honey, toffee, earthy, nutty.

    
Variety: Heirloom Nacional

    Vegan, lactose and gluten free.

     

    To’ak art series Guayasamín 77%

    Rated 0 out of 5
    210.000 Ft inc. VAT Add to cart
  • Toak El Nino harvest 100%

     

    To’ak’s first ever 100% cacao bar has become an office favorite. Surprisingly light, with a hint of sweetness, it reminds us of an 80% bar.

    In 2016 the valley of Piedra de Plata experienced the torrential rains of El Niño followed by an unexpected drought during the critical ripening period, and top it off an unusually late harvest was forced by a 7.8 magnitude earthquake. This is single-origin 100% Ecuadorian dark chocolate at its finest.

    To’ak signature series.

    Nose: Berries, floral, forest floor.

    Palate: Floral, berries, mint, red wine, forest floor.

    Finish: Sweet floral berries and tannic red wine.

    Variety: Heirloom Nacional

    Vegan, lactose and gluten free.

     

    To’ak El Niño 2016 harvest 100%

    Rated 0 out of 5
    20.000 Ft inc. VAT Add to cart
  • Mexico Aztec Spice 80%

     

    “I that from Tabascao come, with heritage of Mayan blood, where ground cacao gave a new meaning to water.” (Carlos Pellicer). This dark spicy chocolate is made in an authentic Mexican traditional style, using the ancient criollo hybrid cacao of Tabasqueño.

    Made in a factory that handles dairy and nuts.

     

    Chocolate Tree Mexico Aztec Spice 80%

    Rated 0 out of 5
    1.500 Ft inc. VAT Select options
  • Taza 80% Cacao Crunch

    Ingredients (100 g):

    • Organic cacao beans, organic cane sugar, organic puffed quinoa, organic cocoa butter
    • Energy: 2389 kJ (571 kcal)
    • Fat: 34 g
    • Carbs: 49 g
    • Protein: 11 g
    • Salt: 0 g

    Taza Cacao Crunch 80%

    Rated 0 out of 5
    2.000 Ft inc. VAT Add to cart
  • Cocoa nibs

     

    Cocoa nibs from ecuador.

    Cocoa nibs help you to taste the undisturbed taste of cocoa.

    The cocoa nibs are consumable, or you can use it for baking or making smoothies or decorate foods.

    Cocoa nibs the highest antioxidant content! Healthy and delicious!

    Weight: 100 g

     

     

    Roasted cocoa nibs

    Rated 0 out of 5
    1.600 Ft inc. VAT Add to cart
  • Belize Maya Mountain 75%

     

    Pre-historic coral reef over millions of years became the bedrock and soil of Belize, creating a unique terroir. Criollo hybrid cacao grows nestled in the Maya Mountains, where biodiversity is being preserved by organic agroforestry.

    Made in a factory that handles dairy and nuts.

     

     

    Chocolate Tree Belize Maya Mountain 75%

    2.750 Ft inc. VAT Add to cart
  • Chocolate Tree Porcelana

     

    Porcelana; the famous heirloom cacao of Venezuela. This rare variety fruits a beautifully light pod, yielding a superior nutty flavour.

    Made in a factory that handles dairy & nuts.

    Chocolate Tree Venezuela Porcelana 85%

    2.750 Ft inc. VAT Add to cart