We've partnered with our Brooklyn friends and chocolate wizards over at Raaka to explore an aspect of chocolate processing that rarely talked about and much less experimented with - fermentation of course!

We did a controlled natural fermentation step on carefully chosen organic cacao beans from the Dominican Republic just prior to making the bar. This extra fermentation step reduces the amount of sugars and brings up more pronounced chocolaty notes, delicate spices and ripe mango flavors. The fermentation also specifically boosts the amount of antioxidants and vitamin B. The result is a unique low acidity bar with a distinct character and a smooth-satin mouth feel.