The importance of terroir, specifically in the context of To’ak chocolate, has drawn our attention to other artisanal producers in the world whose products are also strongly shaped by land and weather. This fascination led us to the Cambodian province of Kampot, which has been growing the world’s finest pepper for centuries. Kampot pepper is known for a jasmine-like floral aroma combined with a subtle fruitiness on the palate, underpinned by powerful spice—which aroused our curiosity. So we imported the finest Kampot pepper in the world, from Kadodé, and began to experiment. The result is nothing short of spectacular.

Cacao: 75%
Ingredients: Cacao mass, cane sugar
Origin: Ecuador
Appellation: Piedra de Plata
Harvest Year: 2019
Season: Late Rainy Season
Variety: Heirloom Nacional
Fermentation: 5 days
Roast: Moderate
Conch: 9 hours
Aging: Kampot Pepper