To’ak. Yes, we are talking about the most expensive chocolate in the world. Their ‘art editions’ are sold for more than 400 euros. That is a bit too much for us.
But it is certainly not a bad chocolate, as far as we are concerned. And what they do with both their original cocoa from Ecuador and the various chocolates matured on wood is exciting. Whether it is worth the price? Of course you can argue about that. And consider which chocolates you find more value for the money. And also whether you want to spend this amount of chocolate at all. But chocolate is a luxury item, you take it to enjoy. And in our opinion it is not surprising that there is also chocolate with this price tag. And then it is completely nice if that chocolate is also interesting. In terms of story, packaging and taste, and also organic. Two ingredients, cocoa and sugar. It is no more. This makes it many times more fun than other chocolates that are known as ‘most expensive in the world’ and derive their price from a layer of gold or other frills.
In this tasting set you get 9 minis (3×3)
3 x Rain Harvest 2015 | 80.5%
3 x El Niño Harvest 2016 | 78%
3 x Rain Harvest 2017 | 76%
So you can taste the difference between three different cocoa harvests of the same cocoa from Ecuador. The same cocoa, the same origin, almost the same percentage, only the year of harvesting is different. Before it becomes chocolate, you can store cocoa very well, after drying. And then it is great to taste the difference. Evidently present, of course mainly due to influences of the weather and other natural conditions.
Ingredients: cocoa beans, sugar. (biological)
Made at Ecuatoriana de Chocolates by To’ak Ecuador Cia (Quit0).
Fairtrade and certified organic. Heirloom cocoa (Nacional).
Nice bonus: the QR code gives you a lot of information about origin via the Orijin application that To’ak developed together with other Ecuadorian chocolate makers. We saw a presentation about it at Chocoa. Beautiful development. Everything is scannable during the process, so that the cocoa can be followed from the tree to the fermentation and further to the chocolate makers and finally as a bar. A great way to guarantee and make traceability visible.
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