Ingredients:
Dark chocolate (65% heirloom cacao, 35% cane sugar), lemon ants, cacao butter.
The cacao is sourced from the valley of Piedra de Plata on the Ecuadorian Coast. The cane sugar is from Colombia. The lemon ants are sourced by the Muruy-Muyna community in the Amazonas region of Colombia. The organic cacao butter is from fine flavor cacao cultivars on the Ecuadorian coast.
Artist biography:
“Picturatus Conservation is made up of two people: Noemí Cevallos (biologist and scientific illustrator) and Santiago Cordero (designer, art director, and scientific illustrator). Noemí, from Guayaquil, and Santiago, from Cuenca, are a nuanced marriage of color and personality. Nature-based art is their way of honoring biodiversity and contributing to its conservation.
Their scientific and naturalistic style of illustration, especially when using watercolor, truly impressed To’ak. When they tasted the Alchemy editions, Amazonian Ants was among their favorites. To’ak knew that their attention to detail and ability to combine magic and science was perfect for the identity of this gastronomic delicacy.”