To’ak, means “earth” and “tree” in a fusion of ancient Ecuadorian dialects, said Toth, who co-founded the company in 2013. Operations are split between Chicago and Quito, Ecuador’s capital, which Toth said is ideal for making chocolate because of its low level of humidity.
Toth moved to Ecuador in 2007, where he set up a nonprofit rainforest conservation foundation. The work exposed him to the rare and unique cacao found in Ecuador and gave him the idea to make high-end chocolate from it.
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“We want To’ak chocolate to be an aspirational luxury,” he said. “To’ak chocolate is not for trick-or-treats or for late-night cravings. It’s meant to be savored, much like fine wine.”
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