TEMPO.CO, Jakarta - Nearly all people love to eat chocolate. Behind its dark appearance, there are hidden delicacy of flavors that spoil the taste buds. One of the world’s most expensive chocolate is called To’ak priced US$260 (around Rp3.4 million) for 150 grams.
To’ak is made of 81 percent of pure cacao powder and 19 percent of organic cane. Due to its composition, To’ak is named as organic chocolate. It is originated from small factory in Equador owned by Jerry Toth. He claims that his chocolate is no ordinary sweet chocolate.
"One of the things we wanted to do was elevating the experience and allow people to appreciate it like a great bottle of wine,” said Jerry Toth as quoted by Fox News.
According to those who have took a bite, the chocolate indeed tastes really good.
“It’s so rich, and I love how it’s just pure chocolate,” said one reporter.
“The taste really lingers on your tongue.”
It has a very, very deep chocolate flavor but without an exceptionally bitter aftertaste characteristic of many 70 percent and over dark chocolate bars. Vanilla, cherry, burnt caramel, and a slight fermentation feel are noted among others.
This luxury chocolate is produced in limited number and wrapped in a special wrapping. Until February 2015, there are only 250 bars left out of total 574 bars produced.
Each bar comes tucked into a custom Spanish elm box with a serial number noting the year of harvest. The box is surrounded by cocoa shell husks, meant to be sniffed. Within the package, consumers will find mini wooden tongs—used to properly pick up and taste the chocolate. Fingers contain oils that may alter the taste of this rich treat, said Toth.
The suggested way to eat the To’ak is to first get a whiff of the product and note any particular smells. When we tried it, our noses detected a deep earthy, smoky smell, with a hint of something floral. Once the sniffing is complete, the idea is place a small morsel on your tongue and let it gently melt without chewing.
FOX NEWS | WINONA AMANDA
