Luxury chocolates
Luxury dark chocolates
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An especially soft touch during roasting and conching combined with generous and dependable weather.Flavor Profile: mandarine, orange blossoms, nuts, coffeeDairy Free, Gluten Free, VeganManufactured at a Kosher certified facilityProduced in a factory where milk, peanuts, and tree nuts are handled. -
Out of stock
From Tasmania to Ecuador.
Our 2019 harvest was aged in an ex-Tawny cask that Sullivans Cove used to age its whisky. Notes of dates and plums are imbued with plush notes of whisky throughout.
Flavor profile: dates & plums, plush whisky, nutty
Dietary information
Dairy Free, Gluten Free, Vegan
Manufactured at a Kosher certified facility
Produced in a factory where milk, peanuts, and tree nuts are handled.
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Out of stock
Heavy rains and a moderate conch give rise to a fruit-forward bar. For this harvest, we chose a conching time of 18 hours, which is longer than in previous years
Flavor: Blackberry Marmalade with Nutty Caramel
Dietary information
Dairy Free, Gluten Free, Vegan
Manufactured at a Kosher certified facility
Produced in a factory where milk, peanuts, and tree nuts are handled.
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Out of stock
Tucupí is an essential condiment in Amazonian gastronomy linked to the preparation of cassava (yuca) bread. Tucupí brings a rich, spicy, and umami flavor that can be described as “Amazonian miso.” It is probably unlike anything you will have tasted before.
Dietary information
Dairy Free, Gluten Free, Vegan
Manufactured at a Kosher certified facility
Produced in a factory where milk, peanuts, and tree nuts are handled.
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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.
Flavor Description
Mochaccino, roasted almonds, floralNose: Floral, green olives, fresh wood.
Palate: Roasted almonds, mochaccino, jasmine.
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.
Appellation: Piedra de Plata
Variety: Heirloom Nacional
Fermentation: 4-5 days
Roast: Medium
Conch: None
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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.
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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.
Vegan. gluten and lactose free.
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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.
Finish: Muscular, enigmatic, highly complex.
Variety: Heirloom Nacional
Vegan. gluten and lactose free.
Can be purchased only on preorder!
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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.
Finish: Coffee, dates, and pine.
Vegan. gluten and lactose free.
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Out of stock
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.
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Out of stock
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.
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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).