Description
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
INGREDIENTS: Dark chocolate (65% heirloom cacao, 35% cane sugar), tucupí (fermented and reduced yuca starch, chili pepper), cacao butter
MADE IN QUITO, ECUADOR