To'ak is Hoping to Elevate Chocolate to the Same Levels of Spirits
Justin Lam — March 14, 2018 — Lifestyle
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.
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.
Trend Themes
1. Aged Chocolate Bars - Opportunity to create more unique and flavorful chocolate bars by experimenting with aging and barreling techniques.
2. Limited-edition Production - Opportunity to appeal to luxury consumers by marketing limited-edition, specialty products.
3. Sustainable Sourcing - Opportunity to prioritize environmentally and socially responsible sourcing of rare and high-quality ingredients, which is becoming increasingly important to consumers.
Industry Implications
1. Chocolate and Candy Manufacturing - Innovative chocolate manufacturers can create a premium, luxury brand through the use of unique and quality ingredients and production methods.
2. Alcohol and Spirits Manufacturing - Alcohol producers can capitalize on the growing trend of experimenting with barrel-aging techniques to create more complex and unique flavor profiles.
3. Agriculture and Farming - Sustainable sourcing practices for rare and high-quality ingredients can be prioritized to satisfy the changing demands of consumers who are becoming more concerned about responsible sourcing practices.
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