Barley is a versatile grain with a rich history dating back thousands of years. It is not only a great whole grain to add to your kitchen pantry, but also a nutritional powerhouse packed with fiber and essential minerals. Whole (hulled) barley has the inedible outer hull removed from the grain while retaining its fiber-rich bran and endosperm layers.

From enriching soups and salads to serving as a base for warm, comforting risotto, there are countless ways to incorporate barley into your meals. 

Cooking Barley is easy:

• Combine 1 part barley with 3 parts water in a saucepan, adding a pinch of salt, and bring the mixture to a boil

• Once boiling, reduce the heat to a simmer, and let it cook until it achieves a chewy but tender texture

• Hulled barley needs 50-60 minutes to cook properly.

Rye kernels, often known as “rye berries,” consist of about 80-85% starchy endosperm, 2-3% germ, and 10-15% outer bran layers. Unlike most grains, rye contains fiber not only in the bran layers but also in the endosperm.

Rye is a highly nutritious grain with a high fiber content, and is rich in vitamins and minerals. Rye is packed with essential nutrients, particularly phosphorus, magnesium, zinc, iron, and B vitamins. Low on the glycemic index and high in satiety, rye berries are a great choice. 

Cooking instructions:

Rinse the rye in a strainer, for each cup of rye add 3 cups of water, 1/2 teaspoon of salt and simmer for 45-60 minutes until they reach the desired tenderness. Some recipes recommend soaking the rye berries overnight to reduce cooking time and enhance digestibility and nutrient availability, but this step is optional.

Amaranth is classified as a seed rather than a grain. Belonging to the family Amaranthaceae, amaranth is gluten-free. It can be used in both sweet and savory dishes.

Amaranth and quinoa are considered ancient grains. Compared to quinoa, amaranth is smaller and possesses a distinctive grassy smell and a nutty, herbal taste. When cooking amaranth, it is added to boiling water and cooked until the liquid is absorbed. For a pilaf, the recommended measurements are 1 cup of amaranth to 1 1/2 cups of water; for cereal, 1 cup of amaranth requires 2 1/2 cups of water.

Amaranth seeds can also be popped and added to baked goods for a unique texture. They can be used in various recipes, including salads, breads, and cookies, for both savory and sweet dishes.

Endowed with a delicate citronella aroma, this unique recipe is scented with powdered lemon ants. For the most refined and adventurous palates. This bar of exclusive To’ak chocolate is perfect for sampling this rare delight. To’ak is rightly known as the most expensive chocolate in the world.

To’ak chocolates are made from some of the rarest cocoa beans in the world “Ancient Nacional”, which traces its lineage back more than 5000 years.  Ecuador is home to the first known cacao trees on earth. In the 1800’s Ecuador was producing, what was considered by European chocolatiers the finest cacao available. In the early 1900’s it was wiped out by a disease, and a century of hybridization followed.  This ancient variety of cacao, “Ancient Nacional”,  was thought to be extinct until recently. Some healthy trees were found still growing wild in the Piedra de Plata region of Ecuador.

A To’ak rendition of a traditional sweet treat one finds at roadside stands in equatorial landscapes. Roasted popped amaranth—a protein-rich Andean superfood—is covered with caramel and a delicate layer of cacao butter. Popped seeds are an ancestral preparation in the homeland of cacao. This bar of exclusive To’ak chocolate is perfect for sampling this rare delight. 

To’ak chocolates are made from some of the rarest cocoa beans in the world “Ancient Nacional”, which traces its lineage back more than 5000 years.  Ecuador is home to the first known cacao trees on earth. In the 1800’s Ecuador was producing, what was considered by European chocolatiers the finest cacao available. This ancient variety of cacao, “Ancient Nacional”,  was thought to be extinct until recently. Some healthy trees were found still growing wild in the Piedra de Plata region of Ecuador.

Using the Italian confiserie technique frutta candita, we cook orange skins with sugar. They are then cut into small cubes, covered in cacao butter, and integrated into the chocolate along with salt crystals. Our friends at Galapagos Safari Camp harvest the sea salt and oranges by hand on Santa Cruz Island. This bar of exclusive To’ak chocolate is perfect for sampling this rare delight.

To’ak chocolates are made from some of the rarest cocoa beans in the world “Ancient Nacional”, which traces its lineage back more than 5000 years.  Ecuador is home to the first known cacao trees on earth. In the 1800’s Ecuador was producing, what was considered by European chocolatiers the finest cacao available. This ancient variety of cacao, “Ancient Nacional”,  was thought to be extinct until recently. Some healthy trees were found still growing wild in the Piedra de Plata region of Ecuador.

Malva olorosa is a medicinal plant from the pharmacopeia of ancestral Andean cultures. This bar of exclusive To’ak chocolate is perfect for sampling this rare delight. To’ak is rightly known as the most expensive chocolate in the world with good reason.

To’ak chocolates are made from some of the rarest cocoa beans in the world “Ancient Nacional”, which traces its lineage back more than 5000 years.  Ecuador is home to the first known cacao trees on earth. In the 1800’s Ecuador was producing, what was considered by European chocolatiers the finest cacao available. In the early 1900’s it was wiped out by a disease, and a century of hybridization followed.  This ancient variety of cacao, “Ancient Nacional”,  was thought to be extinct until recently. Some healthy trees were found still growing wild in the Piedra de Plata region of Ecuador.

Salprieta is an ancestral preparation made with heirloom varieties of peanuts and corn ground into a powder with achiote, coriander seeds, and salt. This bar of exclusive To’ak chocolate is perfect for sampling this rare delight. To’ak is rightly known as the most expensive chocolate in the world with good reason.

To’ak chocolates are made from some of the rarest cocoa beans in the world “Ancient Nacional”, which traces its lineage back more than 5000 years.  Ecuador is home to the first known cacao trees on earth. In the 1800’s Ecuador was producing, what was considered by European chocolatiers the finest cacao available. This ancient variety of cacao, “Ancient Nacional”,  was thought to be extinct until recently. Some healthy trees were found still growing wild in the Piedra de Plata region of Ecuador.

Our single-origin chocolate meets rare nuts from South America’s tropical forests with a blend of Cacay, Macambo, Sacha Inchi, and heirloom peanuts grown by the Shuar. This bar of exclusive To’ak chocolate is perfect for sampling this rare delight. To’ak is rightly known as the most expensive chocolate in the world with good reason.

To’ak chocolates are made from some of the rarest cocoa beans in the world “Ancient Nacional”, which traces its lineage back more than 5000 years.  Ecuador is home to the first known cacao trees on earth. In the 1800’s Ecuador was producing, what was considered by European chocolatiers the finest cacao available. This ancient variety of cacao, “Ancient Nacional”,  was thought to be extinct until recently. Some healthy trees were found still growing wild in the Piedra de Plata region of Ecuador.

Tucupí—also called Neapía—is made from fermented manioc (cassava) starch and chilies slowly cooked over a wood fire. It has a rich, spicy, smoky, and umami flavor. This bar of exclusive To’ak chocolate is perfect for sampling this rare delight. 

To’ak chocolates are made from some of the rarest cocoa beans in the world “Ancient Nacional”, which traces its lineage back more than 5000 years.  Ecuador is home to the first known cacao trees on earth. In the 1800’s Ecuador was producing, what was considered by European chocolatiers the finest cacao available. In the early 1900’s it was wiped out by a disease, and a century of hybridization followed.  This ancient variety of cacao, “Ancient Nacional”,  was thought to be extinct until recently. Some healthy trees were found still growing wild in the Piedra de Plata region of Ecuador.

A unique journey through the rich sensations and aromas of medicinal mints that grow in the Andes region, including Ecuadorian Tipo, Peruvian Muña, Sunfo, and Yerbabuena. This bar of exclusive To’ak chocolate is perfect for sampling this rare delight. 

To’ak chocolates are made from some of the rarest cocoa beans in the world “Ancient Nacional”, which traces its lineage back more than 5000 years.  Ecuador is home to the first known cacao trees on earth. In the 1800’s Ecuador was producing, what was considered by European chocolatiers the finest cacao available. This ancient variety of cacao, “Ancient Nacional”,  was thought to be extinct until recently. Some healthy trees were found still growing wild in the Piedra de Plata region of Ecuador.

Each mug is handcrafted in the USA, by local artisans with carefully sourced clay, beautiful glazes and custom medallions. Each piece is unique and completely handmade. Enjoy your morning coffee with this one of a kind Schullo mug.