A To'ak rendition of a traditional sweet treat one finds at roadside stands in equatorial landscapes. Roasted popped amaranth—a protein-rich Andean superfood—is covered with caramel and a delicate layer of cacao butter. Popped seeds are an ancestral preparation in the homeland of cacao.

Inspired by chispiolas, a traditional treat found at roadside stands in the Ecuadorian Andes, this bar features popped amaranth seeds that are toasted, then wrapped in caramel, hand-cut into small cubes, and covered with cacao butter. "Popping" seeds such as amaranth and corn are an ancestral preparation in Central and South America. Amaranth is a superfood rich in both protein and history. In pre-Hispanic times, it was used for rituals and relied upon for subsistence.

The amaranth is sourced from smallholder farmers in the Ecuadorian Andes. Like nature, our ingredients change flavor with the seasons. Enjoy the subtle variations in aroma and flavor profile from harvest to harvest."

The artwork was created by Lenin López. You can purchase the fine art print here.