Not eligible for discounts.
In 1993, the Kuapa Kokoo cooperative was founded in Ghana. Meaning "good cocoa farmers" the cooperative was formed as a coalition of farmers to sell their cacao to the state owned cocoa company. In 1997, the farmers decided that rather than simply selling their cacao so that others could make all the profits, they wanted a chocolate bar of their own. They partnered with several investors and nonprofits, and in 1998, they launched their first bar of milk chocolate. Since then the line has continued to add new, delicious confections for every tastebud.
Want to experience the taste of real cacao? This dark chocolate bar is one of the darkest out there. Made with "fair trade" sugar, it is bitter sweet. Just enough sweet to bring out the delicate melody flavors found in bars with a high cacao content.
In the processing of cacao, the chocolate liquor is seperated in two parts, the cocoa and the butter. Long before chocolate bars were invented everyone used to drink their cocoa. Because cocoa was so fatty it was very difficult to mix and drink. Europeans developed a way to defat or seperate the fat from the cacao to make the cocoa we know today. What would they do with all the remaining cocoa butter? They found by adding portions of the hard cocoa butter to the original cacao, or chocolate liquor, (the raw material before it is seperated) they can make hard bars of chocolate. The ratio between the chocolate liquor in the bar and the amount of cocoa butter added back into the liquor determines the darkness/ cacao content of a bar. In this case the bar is 70% chocolate liquor.