To’ak was born from a rainforest conservation project that co-founder Jerry Toth started in Ecuador in 2007. Through his nonprofit foundation Third Millennium Alliance (TMA), he helped create the Jama-Coaque Ecological Reserve, which currently protects over 560 hectares (1,400 acres) of tropical forest along the coastal mountain range. It was here that he began cultivating cacao trees and making chocolate by hand in a thatched bamboo house secluded in the middle of the forest.
Mini bars from three different harvest years, all from the same famed appellation of Piedra de Plata. Akin to a vertical tasting of wine from different vintages, but with single-origin dark chocolate—something that’s never been done before. Each harvest—2015, 2016, and 2017—has its own delightfully unique personality.