To’ak Chocolate was painstakingly created in the Arriba region of Ecuador. Jerry Toth and Carl Schweizer, the co-founders of this exclusive dark chocolate brand, studied Arriba's history and planted coveted cacao trees with a reverence for the area’s culture. Once they packaged just 574 bars, they transformed their appreciation for the rich land into a taste that can be savored from afar.
Toth and Schweizer liken their $260 bars to small-batch whiskey. Both are exclusive, but for a reason: Production has to be near-perfect. The drying and fermentation of the cacao is done before the beans are roasted, shelled, and ground—and all by hand. When the shiny bar is finally finished, tasting it is equally artful. Take out the wooden tweezers (included with each bar) and break off a triangle. Smell it and then take a bite, letting it melt in your mouth.