Organic Heirloom Ecuadorian Cacao Powder
"The finest wines and coffee beans allow us the privilege of tasting the forests and valleys in which they were grown. Cacao beans, the main ingredient in chocolate, works the same way. Unlike most commercial cacao powders which are bland and boring, this premium single-origin cacao powder is complex, fragrant, and earthy, it’s like you can literally taste all the antioxidants in the cacao. I love using this to make hot chocolates and baked goods, it’s super decadent and complex." - Jiying
To'ak Everyday Cacao Powder | 250g
- Heirloom cacao variety: crafted from the rarest cacao variety on earth – the “Nacional” cacao. Its genetic lineage back at least 5,300 years, to the first known cacao trees domesticated by humanity, but by the dawn of the 21st century, this famed variety was believed to be extinct. In the valley of Piedra de Plata, To’ak found old-growth cacao trees that have been confirmed by DNA tests to be 100% pure Nacional.
- Single-origin: single location, single year, non-blended so you can taste not only the land, but also the characteristics of the particular year in which it was harvested (similar to the finest wines)
- Equitably sourced: To’ak is certified fair trade, it works hand-in-hand with a small group of cacao growers and pays them the highest price per pound in all of Ecuador
Tasting notes: Soothing, Refreshing, Sage, Sweet
Ingredients: 100% Ecuadorian cacao beans
Suggested use: Cacao lattes, smoothies, add to teas and coffees
Drink Ecuador’s finest heirloom and single origin cacao, any time you want. It’s an antioxidant-rich opportunity to power your day with the clean energy of theobromine, which is caffeine’s steadier and more dynamic cousin. Lots of options for preparation, ranging from brewed cacao, cacao latte, or added to your morning smoothie or coffee.
To'ak's fermentation and drying processes are centrally controlled and overseen by distinguished harvest master Servio Pachard. Most growers outsource the fermentation and drying process, but these two steps are crucial for determining the quality of the cacao beans and the resulting chocolate.