Palo Santo wood, renowned for its fragrant essential oils, is actually native to the forests of coastal Ecuador. It grows wild in the very same province in which To’ak was born. Our most fragrant edition of To’ak chocolate aged with this powerfully aromatic wood has a profoundly exotic flavor profile, to say the least.
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.
In the mountains above the house, Jerry and his team also found abandoned groves of old cacao trees growing along stream banks. They harvested this fortuitous supply of heirloom Nacional cacao and used it to make chocolate in the so-called Bamboo House, following the methods taught to them by their neighbors.
Nose: Citrusy pine, touch of mint.
Palate: Opens with sweet resinous wood, coconut, mint and lemon peel, stewed dates and fresh pine on the back-end.
Finish: Coffee, dates, and pine.