Tavoletta Fondente – Prodotta da To’ak
Nose: Lightly peated, sea air with soft flowers.
Palate: Caramelized fruit, honey, touch of peat smoke, savory sea grass.
Finish: Smooth and seductively unorthodox.
To’ak’s softest and most subtle expression of Ecuadorian dark chocolate is aged for three years in a single malt whisky cask from the famed Laphroaig distillery in Islay, one of the most iconic whiskies in the world. “It’s kind of dazzling…” writes Owen Dugan, food critic with Wine Spectator and Cigar Aficionado.
Interestingly, this is arguably our most versatile chocolate for pairing. Laphroaig and other peaty Scotch single malts are obvious choices. Sweet fortified wines like Port and PX Sherry and sweet dessert wines like Sauternes also pair excellently with this chocolate. Even absinthe works well. Pairs excellently with a broad range of cheeses, including but certainly not limited to Gouda, Manchego, Brie, Crottin de chavignol, Comté, Pyrenees sheep milk cheese, and a broad range of goat cheeses.

Taza Chocolate Mexicano coffee
Original beans Repubblica democratica del Congo cioccolato fondente 70% Cru Virunga
Chocolate Tree Whisky nibs
Encuentro Repubblica Dominicana Zorzal fondente 85%
Marou Vietnam Tien Giang fondente 80%
Original beans Ecuador Esmeraldas cioccolato al latte 42% con fleur de sel
Casa cacao cioccolato al latte con tè nero Chai
Fruition Repubblica dominicana Hudson bourbon
Marou Vietnam 100%
Original beans Repubblica democratica del Congo Femmes de Virunga cioccolato al latte 55%
Fruition Vanilla bean toasted white
Casa cacao Messico Chiapas Cacahoatan Finca la Rioja
Zotter Labooko Nicaragua milk 






