HCP Heirloom Cacao 9

Nacional cacao, Piedra de Plata, Ecuador

Designated 2016

Provided by To’ak

HCP Heirloom Cacao 9

Discover Heirloom Designated Cacao Farming in Ecuador

To’ak was born from a rainforest conservation project that started in 2007 in the coastal region of Ecuador. It was here that co-founder Jerry Toth began cultivating cacao trees and making chocolate in a thatched bamboo house secluded in the middle of a forest. As part of his conservation work, Jerry spent several years cultivating an organic fruit tree orchard that features cacao trees mixed with over fifty different species of other tropical fruit trees. In the mountains above the house, Jerry also found semi-wild cacao growing along stream banks. He and his team harvested this cacao and used it to make chocolate in the Bamboo House, following the methods taught to them by their neighbors.

After years of honing his passion, Jerry linked up with co-founder Carl Schweizer and fourth-generation Ecuadorian cacao grower Servio Pachard, on whose farm To’ak cacao is meticulously fermented and dried. To’ak cacao is sourced from a close-knit group of fourteen cacao growers from the valley of Piedra de Plata, who share 10% of To’ak’s profits. Carl and Jerry produce the chocolate along with Guillermo Heredia in Quito, the capital city of Ecuador, at the Ecuatoriana de Chocolates factory. Dennise Valencia, born and raised in Quito, is To’ak’s general manager and is married to Carl. From earth to tree to bean to bar, To’ak chocolate is produced entirely in Ecuador.

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Where is it?

HCP9 Map

Ecuadorean chocolate made from Heirloom designated farms

Zazu Restaurant, Quito

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Harrods, London

Mandarin Oriental Hotel, Macau

Broadway Luxury, Worcestershire

Wally’s Wine & Spirits, Beverly Hills

Wally’s Wine & Spirits, Santa Monica

The Market, San Francisco

Di Bruno Brothers, Philadelphia

De Laurenti Food & Wine, Seattle

2Beans, New York City

Neiman Marcus (Hudson Yards), New York City

Now Mansion, Beijing

Lingenhel, Vienna

Caputo’s, US

Chocolate Covered, San Fransisco

Cookbook, Los Angeles

Mantequerias Bravo 1931, Madrid

Mon Aimee Chocolat, Pittsburgh

Needham Center Fine Wines, Needham

Schoggi Bar, Zurich

Sonoma Chocolatiers, Santa Rosa

The Chocolate Club, Hong Kong

Tasting Panel Notes

The Panelists found the flavor of the chocolate made from these Ecuadorian beans presented a dark, rich, full-bodied color depth. The blend of dark fruit, deep molasses, and oaky notes were particularly captivating.

USDA Genetic Profile for cacao beans from Ecuador cacao farm trees

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