CARAMELIZED POP AMARANTH DARK CHOCOLATE BY TO’AK 28 G
$8.00
Tax included
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.
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International Shipping Restrictions: Max. 6.35 kg. or 14 pounds (USA) / 4 units of same variety / No glass bottles.
Specific References
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.