Toak’s mission is to transform the way chocolate is experienced, starting with its care on the land and culminating in the five senses of tasting and pairing. Similar to wine, the flavor profile of dark chocolate is largely determined by the variety and origin of the cacao beans and the terroir of the growing site.
Their cacao is sourced from small family farms located in the famous Arriba cacao region of coastal Ecuador, historically regarded by many connoisseurs to be the finest cacao in the world for its rich aroma and complex flavor profile.
Co-founders Jerry Toth & Carl Schweizer say: “As chocolate makers, our task was to marry this privileged source of cacao with extreme attention to detail at every single phase of production. Our first edition is limited to 574 bars of Ecuadorian dark chocolate made with the care of a vintage winemaker and the precision of a premium small-batch whiskey.”
“We are very pleased be working with a company like Toak Chocolate, supporting their mission of providing the highest quality organic chocolate, in an ethical, moral and sustainable fashion,” said Dr. Winfried Fuchshofen, FairTSA operating company CEO. “Their commitment to healthy living, worker welfare and the environment is a great fit for our business model.”