The famous Nacional cacao from Ecuador is made into chocolate by To’ak. They already make wonderfully subtle complex chocolates.
But then there is another piece of art, namely maturing in different barrels. Chocolate is certainly susceptible to the inclusion of flavors. You don’t have to add anything to that. You can also put the chocolate in a barrel and let nature do its work. And that is what To’ak is one of the few chocolate makers to do extensively. With all kinds of barrels that are first used for whiskey, port or other delicacies. And those barrels all give their characteristic taste profile, which combines with the complex and subtle cocoa from Ecuador.
This dark chocolate has been on an Islay whiskey barrel from Laphroaig for three years.
Available from the end of January. Interested? Leave your email address via the waiting list button. You will receive an email as soon as you can order the chocolate.