Bold spice, rich ferment, and deep umami are wildly unique tasting notes for chocolate. To'ak subverts expectations with this intriguing creation. Indigenous communities of the Amazon rainforest have prepared Tucupí - also called Neapía - for millennia. They use fermented manioc starch and chilies, which are cooked over a woodfire in a lengthy process. The flavor of Tucupí is rich, spicy, and smoky, with a prominent umami taste. It’s an important condiment used in many kitchens across the Amazon. To’ak aims to bring recognition to a relatively unknown condiment for an unexpected symphony of flavor. TASTING: spice, ferment, umami PAIRING: mezcal, malt-forward lagers, shochu CACAO ORIGIN: Piedra de Plata, Manabi - Ecuador MADE IN QUITO, ECUADOR

Dark chocolate (65% heirloom cacao, 35% cane sugar), tucupí (fermented and reduced yuca starch, chili pepper), cacao butter