One hundred percent pure cacao. We’ve carefully reduced the acidity and added a little organic cocoa butter. In partnership with Uncommon Cacao we are helping to maintain biodiversity in Belize through careful organic agroforestry.
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.
Melt goes wild with this exciting dark chocolate bar. The rare organic beans are harvested from wild cocoa trees in Bolivia, this chocolate is not rough or untamed, but smooth, sweet and soft.
Exotic and rare cocoa beans are sourced by Chimane Indians deep in Amazon rainforest. Travelling through the Amazon on horses or dugout canoes they collect the beans from wild cacao trees. Melt then handcrafts them in its kitchen in the heart of Notting Hill – keeping food miles to a minimum. Beautiful plastic-free packaging – because we wish to keep the Amazon pristine.
This chocolate will give you a long, clean finish.
Exotic and rare cocoa beans are sourced by Chimane Indians deep in Amazon rainforest. Travelling through the Amazon on horses or dugout canoes they collect the beans from wild cacao trees. Melt then handcrafts them in its kitchen in the heart of Notting Hill – keeping food miles to a minimum. Beautiful plastic-free packaging – because we wish to keep the Amazon pristine.
Environmentally friendly.
This product has a 1-year shelf life.
Melt uses nuts, peanuts, sesame seeds, dairy, soya and wheat (gluten) in their kitchens.
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.
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 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.
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.
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