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The team behind the most expensive chocolate in the world is opening up its exclusive dark chocolate line to a wider audience of chocolate lovers with their just-launched Alchemy Mini collection.
In 2022, To’ak introduced Alchemy, its first collection of dark chocolate inclusion bars, co-designed and directed by world-renowned food educator and culinary alchemist Charles x Michel. The packaging features artwork from some of Ecuador’s most innovative and promising young artists.
Made with certified single-origin heirloom cacao sourced from Ecuador's Piedra de Plata region, each Alchemy bar is made of 65% dark chocolate and rare, indigenous ingredients from four of the most unique ecosystems on the planet: the Amazon Rainforest, Andes Mountains, Pacific Coast, and Galapagos Islands.
“By tasting Alchemy, you are connecting with these landscapes in a way that supports people and projects in the work to steward the earth for generations to come,” says Charles x Michel.
The Alchemy collection has been To’ak’s most successful line to date. The original Alchemy Grande bars come in servings of four (each bar is 56 grams). Each Alchemy Mini bar is half that size at 28 grams and two servings.
The recipes, inspired by culinary traditions from the Amazon to the Andes, remain the same. Alchemy Mini includes eight unique chocolate combinations with ingredients sourced from small family farms and community cooperatives, including:
Malva Flowers: Malva olorosa is an aphrodisiac and carminative medicinal plant with subtle geranium and rose-like fragrances. It comes from the pharmacopeia of ancestral Andean cultures.
Andean Mints: Sunfo, Ecuadorian tipo, Peruvian muna, and yerba buena are four medicinal mints from the Andes region.
Caramelized Pop Amaranth: Roasted popped amaranth, a protein-rich Andean superfood, is covered with caramel and a delicate layer of cacao butter.
Galapagos Orange & Salt: Galapagos oranges, which were originally planted by pirates, are cooked with sugar and combined with salt crystals—both harvested by hand by Galapagos Safari Camp on Santa Cruz Island.
Rainforest Nuts: Rare nuts from South America’s tropical forests include Cacay, Macambo, Sacha Inchi and heirloom peanuts grown by the Shuar.
Amazonian Ants: Succulent and protein-rich, “lemon ants” are used by native Amazonian communities to flavor many dishes with a delicate citronella aroma. These are harvested one by one by the Huitoto (Muruy-Muyna) tribe deep in the Amazon rainforest, a 14-hour boat ride up the Igara-Parana river.
Spicy Tucupi: Tucupi is made from fermented manioc (cassava) starch leftover from the process of making Casabe bread. It’s cooked for days over a wood fire with spicy chilies. The resulting paste has a spicy, smoky, and intense umami taste, a sort of “Amazonian miso.”
Golden Peanuts: Salprieta is a traditional recipe from the Pacific coast of Ecuador made with heirloom corn and peanuts seasoned with achiote, coriander seeds, and salt.
As To’ak expands its price range and product line, it remains committed to sustainable practices and using zero-deforestation cacao. To’ak chocolate is made with Heirloom Nacional cacao, the rarest and most prized cacao variety, and produced entirely in Ecuador.
As part of its mission in shaping the future of chocolate, the company works alongside rainforest conservation partner Third Millennium Alliance (TMA) to preserve this cacao variety and build on its regenerative agroforestry efforts in one of the country’s most vulnerable regions.
Contact Info:
Name: Dennise Valencia
Email: Send Email
Organization: To'ak Chocolate
Phone: +1 (805) 600 8625
Website: https://toakchocolate.com/
Release ID: 89144143
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