How about chocolate that cost’s almost as much as gold?
So you really like chocolate, but would you be willing to shell out $260 for just 1.5 ounce?
To’ak chocolate is considered one of the most expensive chocolates in the world. Made from 81 percent pure cacao powder and 19 percent organic cane sugar, To’ak is organic, certified fair trade and produced in a small plant in Ecuador.
The company’s founder, Jerry Toth, says his chocolate isn’t this sweet thing you just pop in your mouth on Halloween or Valentine’s Day.
“One of the things we wanted to do was elevate the experience and allow people to appreciate it like a great bottle of wine,”
Each bar comes tucked into a custom Spanish elm box with a serial number noting the year of harvest. The box is surrounded by cocoa shell husks, meant to be sniffed. Within the package, consumers will find mini wooden tongs—used to properly pick up and taste the chocolate. Fingers contain oils that may alter the taste of this rich treat.
that you first get a whiff of the product—much like you sniff a finely aged wine—and note any particular smells. When we tried it, our noses detected a deep earthy, smoky smell, with a hint of something floral. Once the sniffing is complete, the idea is place a small morsel on your tongue and let it gently melt without chewing.
Toth, a former financier-turned-rainforest conservationist, has lived in Ecuador for over 10 years. He learned about Ecuador’s small population of rare cacao trees from a fourth-generation grower, Servio Pachard. Thought to have been decimated in the early 1900s from “Witches Broom,” a fungus that causes the trees to grow in stunted clusters, the few remaining cacao trees in the Arriba region grow some of the most sought-after chocolate in the world.
To’ak is committed to preserving the 100-year-old trees –and is replanting new ones in Arriba, which gives the cacao its unique flavor.
So how does $260 chocolate really taste?
Bottom line: really good. The chocophiles in our office were blown away.