To’ak chocolate is made by former Chicagoan Jerry Toth, who left his job as a Wall Street investment banker to cultivate cacao and process chocolate in Ecuador, where the earliest cacao plants grew. Using very old plants that yield the best beans in very small quantities, Toth’s product is priced, predictably, astronomically: $260 for an approximately forty-six-gram bar. Containing eighty-one-percent cacao and nineteen-percent sugar, To’ak has a purity of flavor unlike any chocolate we’d ever tasted. Each bar comes in a handcrafted box of Spanish elm with a specially designed device for tasting the chocolate without touching it with fingers. Distributed in only four cities in the U.S., To’ak can now be purchased in Chicago at Lush Wine & Spirits.
1412 W. Chicago, 312.666.6900, lushwineandspirits.com
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Best of Chicago 2014