What to do about To'ak Chocolate?
Posted in: Opinion
That's what I thought. Love you and Potomac! Let me know when you have a new funding venture.
Forum Activity for @Annmarie Kostyk
Posted in: Opinion
What to do about To'ak Chocolate?
Posted in: Opinion
Hmmm. I may need a $1000 mummified alpaca skin wrapped bar. You know, for the sake of saying I spent the money on it...
What to do about To'ak Chocolate?
Posted in: Opinion
Thanks, Ben. I value your opinion. I've only heard of Schaffenberger claiming one of their bars was better with age and there was some debate about that.
Question. The chocolate that is being aged, is it tempered, molded and in bar form and then aged or made into chocolate and aged - obviously two different things.
What to do about To'ak Chocolate?
Posted in: Opinion
Okay my chocolate experts, what to do about To'ak Chocolate ( https://toakchocolate.com ). It has finally happened where someone is claiming to be something they are not in the bean to bar world. Never mind their terrible website, the questionably information on their website, the fact their website is slow and hard to navigate, and a $260 chocolate bar for your first time out is beyond insane.
I've heard through the grapevine from a handful of people at exclusive chocolate tastings that the bar is average at best. Yes, there are people who may like sub-par chocolate, so it may all be in the person tasting. However, keep in mind these are chocolate people who regularly do tastings.
I was tweeting with someone who was doing a wine tasting with the bar. I've attached a photo. Keep in mind this is NOT raw chocolate. No shine, so it obviously wasn't tempered correctly.
The wine guy I got this photo from says To'ak claims that chocolate bars get better as they age. As far as I know, bars are good for up to a year if stored properly. To claim this is absolutely ridiculous!
Now, I've been in the chocolate business for 12 years. I've read all of the books. I'm a professional chocolatier through study at Ecole Chocolat. I studied pastry at the French Pastry School with some of the best pastry and chocolate chefs in the WORLD. I've blogged and written books about chocolate. Has something changed that I don't know about?
What can we do about these guys? They are misinforming and down right lying and taking advantage. I don't like it one bit. Do we take to our blogs? A few of my chocolate expert blogging friends are all laughing at the precise things I've mentioned. Marketing only gets you so far with a bad product and misinformation.
You're feedback would be appreciated! 
updated by @Annmarie Kostyk: 04/09/15 09:53:44
What the Chocolate Industry Needs is A $100 Bar of Chocolate
Posted in: Opinion
Okay my friends, here is a look at the $260 To'ak bar. So glad I didn't buy one. Just look at it. It's NOT raw chocolate. No shine. It looks old, crumbly and wasn't tempered correctly. 
What the Chocolate Industry Needs is A $100 Bar of Chocolate
Posted in: Opinion
Ha! I love it. True though. If they had a track record and worked on an exceptional blend for a few years and did something like this, maybe.
What the Chocolate Industry Needs is A $100 Bar of Chocolate
Posted in: Opinion
That's how I feel. Marketing ploy. The problem is all of the the people that know really good chocolate and the entire process won't pay that much for BS. I has also said their website needs some work in ease of navigation and consistency. I'm glad someone agrees with me. I also want to know how these 100 year old rare trees came into existence all of a sudden with 14 farmers. So odd. Being in both chocolate and marketing, I say bullshit as well. I don't think anyone in the chocolate world has called them on it yet. They're getting press for the price.
What the Chocolate Industry Needs is A $100 Bar of Chocolate
Posted in: Opinion
So interested in this. I just can't fathom spending that much on a bar. Mind you I've been doing this for awhile and I have about 200 bars on my shelves right now. Just seems like a marketing ploy to me.
What the Chocolate Industry Needs is A $100 Bar of Chocolate
Posted in: Opinion
Couldn't agree more. What Woodblock is doing is a different animal than what they're doing at To'ak Chocolate. Clay, curious to how you feel about this. I can't wrap my mind around spending that much on a chocolate bar. It doesn't get better with age. You'd have to enjoy it within a year. The Maranon Fortunato No 4 isn't more than $10 anywhere I've seen. Do you think this is all hype? I can't help but think so. I mean, come on, a $260 chocolate bar.
What the Chocolate Industry Needs is A $100 Bar of Chocolate
Posted in: Opinion
I used to have an online shop, so I have inventory left.
Good for them if they can achieve a sold out "vintage". I need more info. I can't even bring myself to find 3 others to share that. I have learned expensive doesn't mean good.
What the Chocolate Industry Needs is A $100 Bar of Chocolate
Posted in: Opinion
I hear you! I live and breathe chocolate, however, $260 for a 50 g bar seems ridiculous to me. I have a few Nacionl bars right beside me that I spent about $12 each for - same beans - different country which of course will make them different in taste. I need to know why it's worth that. They aren't doing a good job on doing that. Plus, as I said in my comment, chocolate gets worse with age, not better. You can't "collect" it for the long run. I do, however, have about 100 bars around to enjoy.
What the Chocolate Industry Needs is A $100 Bar of Chocolate
Posted in: Opinion
It's already happened. To'ak Chocolate has a $260 bar.
Chocolates of Ecuador -- Arriba, Nacional, CCN51
Posted in: Opinion
Very interesting. I'm going to go to the link and read more. What a breakthrough. This could mean so much for the world of chocolate! Please keep me informed as you find more information. I would appreciate it.
Chocolates of Ecuador -- Arriba, Nacional, CCN51
Posted in: Opinion
This is so interesting. I always thought these beans were really just aversion of Trinitario and were no longer around. The few bars that I've come across out there made me wonder. I thought perhaps some genius crossed the Trinitario and Criollo and tried to make a new hybrid. It just goes to show you that you never know. Mother nature is funny.