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To’ak

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Known for making the most expensive chocolate in the world, To’ak produces small editions of single-origin Ecuadorian dark chocolate from the oldest and rarest variety of cacao on earth. The ground-breaking company based in Ecuador is also pioneering the art and science of aging chocolate in barrels and various other mediums. And now, at long last, To’ak is releasing two new limited editions, both of which have been many years in the making: Single Malt Islay Cask Matured, which was aged for two years in a Laphroaig Scotch whisky cask ($355 per 50-gram bar), and their terroir-driven labor of love, El Niño Harvest 2016 ($275 per 50-gram bar). To’ak’s Single Malt Islay Cask Matured dark chocolate is a marriage made in heaven for whiskey connoisseurs and chocolate enthusiasts alike. As it turns out, the co-founders of To’ak Chocolate are also unabashed devotees of Scotch whisky—particularly, the peaty single malts of Islay, the most storied whiskey-producing region in Scotland. After sourcing a cask…