More Than Chocolate — Stories from the Source
Discover the rich roots, rituals, and recipes of cacao — from founder notes to ceremonial wisdom and nourishing creations.
Recent Journals
From Bean to Bar: How Ka kā wā Cacao Becomes Chocolate
Every chocolate maker has a process. Ours begins long before the cacao reaches Ōtepoti. It begins in the Pacific. Every bar of Ka kā wā starts as cacao growing beneath tropical canopies in Papua New Guinea, the Solomon Islands and Vanuatu. These origins are not chosen because they are convenient ...
Drinking cacao vs hot chocolate: what you are actually drinking
Hot chocolate and 100% drinking cacao look like the same drink and are not. Hot chocolate is usually a powder built around sugar, with cocoa as the flavouring. Drinking cacao is real cacao melted into liquid, so the cacao is the drink rather than the flavouring. One is a sweet, familiar comfort. ...
Cacao vs chocolate: same plant, different thing
Theobroma Cacao is the plant, the pod, and the material. Chocolate is the finished product made from it. They are the start and the end of the same journey, and using the words precisely is not pedantry, it is the fastest way to understand what you are eating. Almost nobody in the New Zealand mar...
Pacific cacao, named: Papua New Guinea, Solomon Islands, and Vanuatu
Ka kā wā works with cacao from three places and names all of them: Papua New Guinea, Solomon Islands, and Vanuatu. Not a blend, not a region left vague on the back of the pack, and not a fourth origin held in reserve. Three. This article is what those names mean, why the Pacific is worth paying a...
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