To'ak Chocolate is the world's most valuable chocolate made with the rarest cacao beans.
The Kampot Pepper is 80.5% cacao matured for three years. The taste has earthy hints of nuts and dark fruits, with wood and coffee, spice and citrus. The texture is smooth and buttery.
Weight: 50 grams
Made in Ecuador.
About To'ak Chocolate
To'ak Chocolate was born from a rainforest conservation project started by co-founder Jerry Toth in 2007. It was in the Jama-Coaque Ecological Reserve that he began cultivating cacao trees and making chocolate.
Jerry spent many years cultivating and harvesting cacao trees to make chocolate by hand using traditional methods. This meant roasting the beans over an open fire and de-husking the beans one by one. They were then ground using an old hand grinder to release the powerful aroma of the Ecuadorian cacao.
It was clear that the cacao was something very different and Jerry partnered with Carl Schweizer and fourth generation Ecuadorian cacao grower Servio Pachard to 'change the way the world experiences dark chocolate' through To'ak (pronounced 'Toe-ahk, meaning earth and tree').
'To’ak’s mission is to transform the way that the world experiences dark chocolate, elevating its making and tasting onto the level of vintage wine and aged whisky.'