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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.
Nose: Lightly peated, sea air with soft flowers.
Palate: Caramelized fruit, honey, touch of peat smoke, savory sea grass.
Finish: Smooth and seductively unorthodox.
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.
Ingredients: 73% Cacao beans, cane sugar
Variety: Heirloom Nacional
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