Vegan chocolates
Vegan dark chocolates.
Showing 1–16 of 29 results
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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
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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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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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Limited Edition
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.
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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
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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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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
