vegan
Showing 13–24 of 36 results
-
Out of stock
Read more Pumpkin Seed Dark Bark is a seriously satisfying snack with just 6 grams of sugar per serving! We start with our stone ground, 80% dark chocolate. Why stone ground? Because less processing means more bold chocolate flavor! Then we stir in crispy, protein-packed puffed quinoa and top it off with a craveable crunch of toasted pumpkin seeds and sea salt, for a delicious anytime treat.
May contain traces of tree nuts and sesame seeds.
This product is certified USDA Organic, Direct Trade, Gluten Free and Kosher Pareve, and Non-GMO Project Verified. It is also dairy free, soy free, and vegan.
-
Out of stock
Read more Sea Salt and Almond Dark Bark is a seriously satisfying snack with just 6 grams of sugar per serving! We start with our stone ground, 80% dark chocolate. Why stone ground? Because less processing means more bold chocolate flavor! Then we stir in crispy, protein-packed puffed quinoa and top it off with a craveable crunch of roasted almonds and sea salt, for a delicious anytime treat.
Contains almonds. May contain traces of other tree nuts and sesame seeds.
This product is certified USDA Organic, Direct Trade, Gluten Free and Kosher Pareve, and Non-GMO Project Verified. It is also dairy free, soy free, and vegan.
-
Out of stock
Read more 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.
-
Out of stock
Read more 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
Read more 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!
-
Out of stock
Read more 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.
-
Add to cart 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.
-
Add to cart 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.
Finish: Coffee, dates, and pine.
Vegan. gluten and lactose free.
Can be purchased only on preorder!
-
Out of stock
Read more 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.
-
Out of stock
Read more Fresh roasted organic espresso beans covered in 55% dark stone ground chocolate make an addictively delicious treat that perks up your day. Perfect for power snacking, study breaks, sharing, and gifts! No shiny insect-derived shellac coating means they are totally vegan.
May contain traces of tree nuts and sesame seeds.
This product is certified USDA Organic, Direct Trade, Gluten Free and Kosher Pareve, and Non-GMO Project Verified. It is also dairy free, soy free, and vegan.
-
Out of stock
Read more 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 signature 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.
-
Add to cart To’ak’s inaugural Art Series edition is also our very first blend, inspired by the late Oswaldo Guayasamín—Ecuador’s most celebrated artist. Two vintage editions of To’ak chocolate with totally different personalities carefully blended into a beautiful and exceptionally well-balanced expression of Ecuadorian dark chocolate.
Ecuador’s native son, Oswaldo Guayasamín, is one of Latin America’s most celebrated artists. His work has been on display in many of the finest museums and galleries in the world. In 1976, Guayasamín and his children created the Fundación Guayasamín with the mission to honor Ecuador’s rich indigenous culture and history. In service of this mission, To’ak and Fundación Guayasamín co-created a special edition of dark chocolate that pays tribute to the ancient history and culture of Ecuador in a way that has never been done before.
Art is part of our DNA. At To’ak, we’ve never been satisfied with simply making chocolate. Ultimately what we present to the world is a work of art, and dark chocolate is our medium of expression. As artists who live and work in Ecuador, we are keenly aware of Guayasamín’s legacy. One element that has particularly drawn our attention is his depiction of sharp contrasts. Guayasamín painted about cruelty as well as tenderness, life and death, desperation and hope. He explored both the light and the darkness within the human condition.
With each edition of chocolate, our goal is to faithfully express the unique aromas and flavor profile of Nacional cacao. But just as a person cannot be defined by any single characteristic or mood, Nacional cacao has many different faces. In 2015, we launched two expressions of chocolate, each representing different ends of the spectrum in terms of flavor profile and character. Our 2015 “Light” edition was soft, subtle, nuanced. Our 2015 “Dark” edition was raw, powerful, unapologetic.
We released both of these editions to the public in 2015, but separately. We allowed people the opportunity to experience both sides of the Nacional flavor personality but only side-by-side. For the Art Series, we created our very first blend, using chocolate aged from our 2015 harvest. We integrated our “Light” and “Dark” editions into a single unified expression, which we call the Duality Blend. This metaphor extends beyond flavor and can also been interpreted in the context of our work on the land. In the drawing by Guayasamín that accompanies this edition, we see an indigenous man that has been beaten down by cruelty, and yet he is planting a tree. In spite of the suffering that he bears, what he offers is an expression of hope.
Something similar can be seen in the destruction of habitat and the loss of ancient food varieties. Over 93% of the world’s food varieties have been lost over an 80-year span. The next in line is Ancient Nacional cacao in Ecuador, which is on the brink of extinction. Under the shadow of destruction, we at To’ak are currently planting as many Ancient Nacional cacao seedlings as we can, to give new life to this culinary treasure. This is our hope for the future.
To metaphorically describe his connection to the past, Guayasamín once said that his hands have been painting for more than five thousand years. Interestingly, Nacional cacao also traces its roots back by roughly 5,000 years in Ecuador. In this rare edition of chocolate, we are celebrating that which is far older than any of us and transcends time. We are celebrating the human experience in all of its many shades.
To’ak art series.
Nose: Tobacco, caramel, floral, woody.
Palate: Woody, buttery caramel, tobacco, honey, dark fruits, softly floral, earthy, nutty.
Finish: Honey, toffee, earthy, nutty.
Variety: Heirloom Nacional
Vegan, lactose and gluten free.
