Our unique processing and recipe is the short answer, and here’s how we do it (without divulging our trade secrets!):

The Kawa cacao beans are crushed (stone ground and by hand) and then put into a long vat to ferment for 5 days (the usual length of fermentation for commercial chocolate is 2-3 days).  During the fermentation period, the cacao solids separate from the mucilage (the mucilage consists of the cacao bean fiber, and gelatinous liquid which contains vitamins, minerals and natural occurring plant sugars).  

In a typical commercial chocolate process, the mucilage is usually either discarded or fed to livestock.  In the Kawa Chocolate process, the mucilage is temporarily safely stored and then remixed with the fermented cacao after it’s been dried naturally for two weeks. (A commercial chocolate drying process is usually expedited by using heaters and fans for 3-4 days, which can degrade taste as well as the vitamin and mineral content and the beneficial qualities of the cacao.)  

Mixing back in the mucilage returns to the Kawa Chocolate its natural cacao plant sugars, minerals and vitamins, as well as what creates its unique airier consistency and understated pleasantly sweet flavor.  Kawa bars are more light and airy (some customers have likened it to a firm brownie consistency), there is no bitterness like other dark chocolate bars have, and it doesn’t have the crispy mouth-feel of typical dark chocolate bars.  ENJOY!