Free Trend Report Free 2019 Report & eBook

Get the top 100 trends happening right NOW -- plus a FREE copy of our award-winning book. Our Research Methodology

This article is one of 350,000 experiments. We use crowd filtering, big data and AI to identify insights.

To'ak is Hoping to Elevate Chocolate to the Same Levels of Spirits

 - Mar 14, 2018
References: toakchocolate & thedrinksbusiness
Ecuador-based To'ak is elevating chocolate in its latest release of two Cognac-aged chocolate bars. The bars, which come from the producer’s 'Vintage' collection, were made from premium cacao beans and spent time aging in Cognac and whisky barrels. Each piece of chocolate spends two years in aging and will be produced in a limited-edition, 100-bar run. The final product has been described as having notes of dark fruit and feature peaks of acidity, giving way to silky, wine-like undertones.

The beans used in the Cognac-aged chocolate bars come from just 322 trees that are part of the ancient Nacional species. The specific tree variant was thought to be extinct until 2009, when To'ak founder discovered a grove of trees in Ecuador’s Piedra de Plata valley. The barrels used in the chocolates production spent 50 years as Cognac or whiskey barrels and were sourced from a private collection.