Bean-to-bar dark chocolates
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Out of stock
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.
100% Organic, Plastic Free & Plant Based
Out of stock
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.
Mochaccino, roasted almonds, floral
Nose: Floral, green olives, fresh wood.
Palate: Roasted almonds, mochaccino, jasmine.
Finish: Perfumed coffee with roasted almonds on top.
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.
Appellation: Piedra de Plata
Variety: Heirloom Nacional
Fermentation: 4-5 days
Out of stock
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.
Nose: Flowers and herbs, trace of nuts.
Palate: Floral, woody, herbal, earthy, berries.
Finish: Long, dark, rich and herbal.
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.
Made in a factory that handles dairy & nuts.
Out of stock
A ROCK SOLID CLASSIC DARK CHOCOLATE
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.”
Origin: Zorzal Cacao, Dominican Republic
Out of stock
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.
Limited release – while stocks last!
Out of stock
An alternative to milk chocolate made with coconut milk and coconut blossom sugar.
Depending on availability we typically use the cacao from Chililique (Piura) for the coconut bar.
May contain traces of dairy and nuts.
Cacaosuyo’s Chuncho Cuzco bar is crafted from cacao from the area around Andean city of Cusco. The cocoa from this region is known as cacao chuncho, named after the jungle zone of Chunchada. They’re widely regarded as one of the top beans coming from Peru, with a fine aroma that is greatly superior to the hybrid varietals from the country.
Made from rare beans grown deep within the Peruvian jungle, this is a bar that impresses from the outset. This intense 70% cacao bar with a coarse texture.
Made with just two ingredients – cocoa beans and sugar – it’s a wonderful illustration of the range of flavours hidden within the cocoa bean.
This bar won a Bronze in the 2017 Peru round of the International Chocolate Awards.
May cotain traces of milk and nuts.
Given the popularity of our slabs, we have decided to transform them into bars. Dark Chocolate with roasted hazelnuts. We hope you enjoy this nutty bar! Totally vegan too.
Plastic-free packaging as we care about the largest garden in the world – our oceans.
May contain nuts, peanuts, sesame seeds, soya, dairy and wheat.
Sale! Out of stock
Raaka First Nibs: autumn collection. Experimental small batch dark chocolate.
Swirling into the harvest season.
This month’s First Nibs celebrates the official start of autumn and its harvest, as well as the return of Raaks’s Swirls with not just one, but two Swirl bars: Sweet Corn Swirl and Pumpkin Granola Butter Swirl. For the latter, Raaka partnered with the female-led Kween, who makes mind-blowingly good Granola Butter – the first-ever organic, oat-based, vegan, and top 14 allergen-free spreadable granola. Both of these bars do what all cool weather treats should do: make you feel cozy. We don’t pick favorites but if we did these two Swirls would be in our top five, easily. We hope you feel the same.
Comes in a bespoke Raaka box and notes about the bars. While supplies last!
The three bars in this edition are:
Sweet Corn Swirl
(54%, Semuliki Forest, Uganda)
Sweet corn, salt & pepper.
Pumpkin Granola Butter Swirl
(62%, Zorzal Cacao, Dominican Republic)
Kween granola butter, pumpkin, fall spices.
(60%, Semuliki Forest, Uganda)
Vegan milk style chocolate.
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.
Out of stock
This Qantu Chuncho 100% is a 100% bar made with cacao from the Ayacucho region of Peru. With no added sugar the bar provides a pure and more intense approach to this bean.
For their first collection, Maxime & Elfi of Qantu have focused on Peru. Inspired by Elfi’s heritage, they returned to the country where they had originally met. Starting off in Lima they visited Salon du Chocolat there in order to begin forging relationships with different producers. They then went on to visit a number of farmers and co-operatives to find their perfect beans.
For this particular bar, Qantu has worked with Asociacion de productores del VRAE. Though a relatively new producer, it has employed a specialist to help its farmers improve the agricultural techniques. Until recently the region where VRAE operates was victim to violence and the narcotics trade.
Chuncho is an ancient cacao varietal that is native to this particular part of Peru.The beans are especially small and therefore only need a very quick fermentation of about 3 days. This is done in wooden boxes after the cacao is dried in the sun. What they like in size, the beans make up for in flavour. Chuncho cacao is naturally mild with a multifaceted profile that makes it perfect for 100% bars
Crafting 100% chocolate is always difficult. On first we were amazed at the smoothness of the bar along with the flavours. We asked Qantu for more details on the process behind the bar:
“We do a medium roasting on this one to get similar notes to the chocolate they make in Cuzco for hot chocolate cups. In their case, they usually over-roast the beans, which we try to avoid. Acidity is very low in the Chuncho, no need to put a lot of heat during conching. Since it’s a 100%, there is more fat in it because there is no sugar, so chocolate is very liquid, we have hard time on the manual tempering/molding step. An automatic tempering machine would help a lot for this one, that will be our next purchase I think…”
While no sugar might make you think this bar would be bitter the chocolate is wonderfully mild. The smooth bar has gentle and creamy melt that slowly releases flavour. Plenty of fruit, apricot jam and mounds of hazelnuts all come through. The chocolate also reminded us slightly of a malted biscuit (but with far more depth).
Out of stock
A super dark chocolate with an easy, ice cream-like melt and a natural, juicy sweetness from strawberries.
Vegan, gluten and lactose free. No added sugar!
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.
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.
Out of stock
Drink Ecuador’s finest heirloom and single origin cacao, any time you want. It’s an antioxidant-rich opportunity to power your day with the clean energy of theobromine, which is caffeine’s steadier and more dynamic cousin. Lots of options for preparation, ranging from brewed cacao, cacao latte, or added to your morning smoothie or coffee.
Crafted in Ecuador from the rarest variety on earth. Experience aromas of red fruits, earthiness and flowers.
Plenty of options. Use a French Press to brew cacao instead of (or with) coffee. Or simply add a scoop of T.cacao powder to your morning smoothie or coffee. For a cacao latte, combine with milk, non-dairy plant milk, or water. On a ketogenic diet? Add coconut oil, MCT oil, or grass-fed butter.
Vegan, lactose and gluten free.
“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.
Sale! Out of stock
This bar is not for everybody. But it is for folks like you and me. We relish the opportunity to taste the unadulterated purity of 100 percent cacao chocolate. With no sweet embellishment, the seed and the maker can both show their true colors.
This is a bar of great intent: a blend of cacao origins our chocolate makers individually roast and refine, before blending them to taste in the conche. Though
no sugar is added, the bright acidity manifests as natural sweetness. This blend surprises tasters with its harmonious balance of flavors.
Just one square of this potent chocolate captures the intensity of a freshly pulled espresso shot. Bold and intensely dark cocoa flavors are balanced with complex and wild fruit flavors of grape and lime.
Dairy-free and suitable for vegans.
May contain traces of: milk, peanuts, eggs, corn, tree nuts, wheat and soy.
Out of stock
Salt & Chocolate? You bet! So many of our lovely customers asked us to make a dark chocolate seasoned with salt. We hope you enjoy this version too! A truly vegan chocolate bar too!