Luxury, artisan, bean-to-bar, vegan dark chocolates
Showing 1–16 of 37 results
Dark organic chocolate blended with balanced German gingerbread spices and citrus.
70% Cocoa Content
We source organic cacao from Peru, where the cacao trees grow amongst other plants and wildlife. We work directly with cooperatives who ensure a high price is paid to farmers.
An unusually dry and cloudy growing season, combined with a mild roast and minimal conching, has produced arguably the most floral edition of To’ak chocolate thus far. This rendition is 100% cacao, without any extra cacao butter or other additives. Pure dark chocolate from the valley of Piedra de Plata.
Finish: Perfumed coffee with roasted almonds on top.
Pairing Recommendations
Creamy or nutty cheeses pair beautifully—they serve to neutralize some of the bitterness and bring out the nutty notes. Think mild brie, triple-cremes, and Alpine-style cheeses. For spirits, Zacapa 23 rum is a top choice. Properly aged Cognac or Tequila and a wide range of whiskies will all work well. In the realm of wines, go with a super sweet fortified wine like Pedro Ximenez sherry.
The goal with Dark was to highlight the emblematic characteristics of Nacional cacao from the Arriba growing region in Ecuador – akin to the French province of Burgundy in the wine world.
The higher cacao percentage, longer fermentation time, and relatively shorter conch time have produced a strongly floral aroma that continues to intermingle with red fruits and earthy notes on the palate.
Growing in a valley isolated from the world, only accessible by small fishing boats called “peñeros” authentic CHUAO from Venezuela is renowned as one the world’s best cacaos for one of the world’s best cacaos for over 400 years. Notes of dark cherries, plums and blackberries.
A fruity, complex salted dark chocolate to end all salted dark chocolates. Made with single origin cacao from Zorzal Cacao, a farm and fermentary within a bird sanctuary in the Dominican Republic, and sprinkled with Peruvian pink salt sourced from Salt of The Earth Co. We think New York Magazine said it best: this bar has a “deep, dark, mysterious flavor with hints of cherry; and a finish as long as a David Foster Wallace footnote.”
Super limited, experimental small batch dark chocolate.
For the past few May’s, we’ve celebrated the arrival of warmer weather with bright, uplifting flavors that match our mood. We’re continuing that tradition this year with another tea themed First Nibs batch, which includes an ambrosial and lush collaboration with the South Asian women-owned One Stripe Chai and a swirly ode to our favorite scone.
The 2017 harvest, blessed with optimal growing conditions, lent itself to an approachable and well-balanced edition of To’ak Chocolate, subtly hitting on all of the signature flavor notes (fruit, flowers, nutty and woody) associated with heirloom Nacional cacao. A celebration of coastal Ecuadorian terroir.
To’ak signature series.
Nose: Faintly floral with green grass and hints of fresh eucalyptus.
Palate: Pistachio, orange bitters, black cherry, hints of espresso.
Finish: Fresh oak and subtle notes of toffee and honey.
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 origin series.
Nose: Wood with a touch of flowers.
Palate: Ripe banana, mint/eucalyptus, earthy red fruits.
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 signature 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.
A vegan coconut caramel bar with an exciting coconut flavour and a fine, caramelly sweetness.
Created from coconut milk, caramelised, finely milled coconut flakes, 40% cocoa and coconut sugar which is derived from the flower buds of the coconut tree and develops a beautiful caramel flavour.
Flavour profile: Everything coconut! Expressive coconut character with notes of caramel, cocoa and Amarena cherries
May contain traces of all types of nuts, peanuts, milk, sesame and soy.
Cocoa contains many interesting flavours. A chocolate with 100% cocoa content presents you with the flavour spectrum of pure cocoa: powerful, mildly bitter, with nutty accents and notes of fruit.
Embark on a powerful chocolate adventure with a cocoa blend of several different fine flavour cocoa beans. A cocoa bar entirely without sugar.
Flavour profile: roasted nuts, accents of cream, expressive notes of fruit like plums, redcurrants and citrus.
May contain traces of all types of nuts, peanuts, milk, sesame and soy.
Offering nothing less than 100% pure, uncompromised Madagascan cocoa, this bar brings a deep intensity of flavour, with soft notes of red fruit soon emerging on the palate.
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.
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