Chocolate specialties
Showing 13–24 of 33 results
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Out of stock
Gingerbread Cookie Amaze Bar combines 60% dark stone ground chocolate with cinnamon, ginger, and a gingerbread cookie crunch.
This seasonal bar celebrates the festive flavors of the fall and winter holidays.
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.
May contain traces of almonds, cashews, coconut, hazelnuts and pecans.
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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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Sale!
Out of stock
Raaka First Nibs: autumn collection. Experimental small batch dark chocolate.
LIMITED EDITION!
Swirling into the harvest season.
This month’s First Nibs celebrates the official start of autumn and its harvest, as well as the return of Raaks’s Swirls with not just one, but two Swirl bars: Sweet Corn Swirl and Pumpkin Granola Butter Swirl. For the latter, Raaka partnered with the female-led Kween, who makes mind-blowingly good Granola Butter – the first-ever organic, oat-based, vegan, and top 14 allergen-free spreadable granola. Both of these bars do what all cool weather treats should do: make you feel cozy. We don’t pick favorites but if we did these two Swirls would be in our top five, easily. We hope you feel the same.
Comes in a bespoke Raaka box and notes about the bars. While supplies last!
The three bars in this edition are:
Sweet Corn Swirl
(54%, Semuliki Forest, Uganda)
Sweet corn, salt & pepper.
Pumpkin Granola Butter Swirl
(62%, Zorzal Cacao, Dominican Republic)
Kween granola butter, pumpkin, fall spices.
Coconut Milk
(60%, Semuliki Forest, Uganda)
Vegan milk style chocolate.
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Out of stock
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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Out of stock
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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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).
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Out of stock
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!
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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.
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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 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!
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Out of stock
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.
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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.