No, To’ak chocolate from Ecuador is not available in NYC yet. But those lucky enough to live in Chicago, Los Angeles and San Francisco can already enjoy the world’s most expensive chocolate at Easter!
According to the Guinness Book of Records, the World Record for the most expensive chocolate was set in 2001, when an anonymous buyer bought a 4-inch long bar of Cadbury’s chocolate for $687. This was no normal candy bar. Apparently, the chocolate had belonged to Captain Robert Scott, who took it with him on his first expedition to the Antarctic in the early 1900s.
But chocolates decorated with gold and diamonds aside, what is the most expensive chocolate in the world? It’s called To’ak and its available right here in the USA. Costing in the region of $260 for a 1.5-ounce bar, this new brand of chocolate is grown and produced in Ecuador by Chicago-born entrepreneur Jerry Toth.
Toth, 36, moved to Ecuador in his twenties to assist in setting up a rainforest conservation organization. On his travels he met Servio Pachard, a fourth-generation cacao grower, who took him deep into the mountains to show him a forest of Arriba cacao trees that are more than a century old and are apparently the last of their kind. These magnificent old trees produce some of the most coveted cacao beans on earth.
Toth then made chocolate making his life’s work, adopting the philosophy that creating good chocolate takes the same care and precision as producing fine wine. One of the most time-consuming steps in producing chocolate is fermenting the beans, which is why so many producers don’t bother with it. Toth and his partners insist on fermentation, as well as drying, roasting, shelling and grinding each precious batch by hand.
Because of their insistence on being meticulous, it has taken them two years to make just 574 bars of chocolate, which are then sold in individual hand-crafted hardwood Spanish Elm boxes filled with cacao bean husks. The boxes are engraved with a number according to each harvest. When you purchase a box, you also receive a 116-page booklet that offers information on tasting the dark chocolate and tells the story of To’ak cacao beans and how they are transformed into candy.
Of course, if you’re going to eat such a rare commodity, it’s best to treat it with the utmost respect. Toth recommends breaking the chocolate in its gold wrapper along the lines provided. He also suggests picking the chocolate up with the wooden tweezers in each box – if you touch the chocolate with your fingers, the oils on your fingertips will interfere with the taste of the candy. Most important of all – never chew it! Let it melt in your mouth instead! Apparently the taste is rich, deep and slightly bitter (although this is not unpleasant). The chocolate has a fruity undertone despite having no fruit in it.
Of course, getting hold of a bar of To’ak chocolate isn’t that easy. There are only approximately 380 50g bars available. If you want to purchase one, ask Baroque Access to assist! email@example.com
For more information acces https://toakchocolate.com/product/rain-harvest-2014/